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绿芦笋罐头护绿工艺的研究

STUDY ON A GREEN KEEPING METHOD OF GREEN ASPARAGUS

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【作者】 张素华杨文鲁茂林

【Author】 Zhang Suhua Yang Wen Lu Maolin (Dept of Food Sci , Jiangsu Agric Coll , Yangzhou 225009)

【机构】 江苏农学院食品科学系

【摘要】 绿芦笋经不同浓度的Na2CO3处理后,在pH6.5~8.5的条件下,用Cu2+、Zn2+和Cu2++Zn2+溶液护绿,并检测其护绿效果。结果表明,0.150mol/LNa2CO3处理后,在pH8.0的条件下,以50mg/kgCu2++150mg/kg的Zn2+溶液护绿处理24h,其护绿效果为最佳,产品经检测,铜、锌残留量符合国家允许标准。

【Abstract】 To keep the fresh colour of green asparagus, Cu 2+ , Zn 2+ and Cu 2+ +Zn 2+ were used under the conditions of pH 6 5-8 5 after treated with Na 2CO 3 in various concertrations The results indicated that a typical green keeping method was applying 50 mg/kg Cu 2+ and 150 mg/kg Zn 2+ solution of pH 8 0 to green asparagus for 24 hours after being treated with 0 150 mol/L of Na 2CO 3 The remaining Cu 2+ and Zn 2+ in the finished products accorded with the relevant national standards

【关键词】 芦笋护绿罐藏食品
【Key words】 asparagusgreen keepingcanned food
  • 【分类号】TS295.7
  • 【被引频次】10
  • 【下载频次】171
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