【摘要】 绿色蔬菜在加工过程中易脱去绿色 ,从而影响其感官品质。本文对脱色机理进行初步探讨 ,对不同的护色方法进行比较 ,结果证明 ,采用 Cu2 + 或 Zn2 + 溶液浸泡处理效果好。实验最佳 [Cu2 + ]为 30 0 mg/kg,[Zn2 + ]为 50 0 mg/kg,浸泡时间为 2 4 h更多还原

【Abstract】 The sense organ quality of green vegetables is likely to be effected because the green colour is easily to be reduced in processing.In this paper,we researched decolour mechanism and compared various colour\|fixation methods.The results turned out to be :using Cu 2+ solution or Zn 2+ solution to soak vegetables could obtain the best colour.The best technology was:[Cu 2+ ]300mg/kg;[Zn 2+ ]500mg/kg;soaking time 24hours.更多还原