【作者】 黄苇； 孙远明； 余小林； 叶盛英；

【Author】 Huang Wei, Sun Yuanming, Yu Xiaolin, Ye Shengying (College of Food Science of China Agricultural University, Guangzhou 510642, China)

【机构】 华南农业大学食品学院；

【摘要】 本文以凉果常用原料蜜李坯为对象,研究碱液浸泡、热水浴浸泡以及超声波处理方式对其果肉中二氧化硫残留的影响,结果显示三种方法均能不同程度地有效降低二氧化硫残留量,热水浴的脱硫作用尤为显著,而碱液处理对蜜李的感官品质的劣变影响最大。正交实验优选出的脱硫方法是:将蜜李坯浸泡于浓度为0.05%,温度为80℃的碱液中,浸泡过程中用超声波处理3小时。更多还原

【Abstract】 This reserch studied the effect of NaOH solution, hot water and ultrasonic wave on the elimination of sulfur dioxide in pickle Plums. The results showed that all three means could reduce effectively the content of sulfur dioxide. And there were the differences about the effect between these treatments. Hot water had the most significant effect. NaOH solution affected organoleptic quality of Pickle Plums significantly. Cross test showed that the priority solution for reducing sulfur dioxide in pickle Plums was to put it in 80℃ 0.05% NaOH solution and treat it with ultrasonic wave during 3 hours更多还原