摘要
研究了菊芋腌制过程中色变的原因 ,及 Vc,Na HSO3,柠檬酸和热烫对色变的影响。结果表明 ,最佳护色方法为 0 .1g/L的 Na HSO3浸泡原料不少于 5 m in,也可用 0 .3g/L的柠檬酸浸泡原料不少于 5
Study on the reasons of colour change in pickling Helianthus tuberosus L.,and the effect of Vc,NaHSO 3,lemon acid and hot water on colour change was carried out.The results showed:Dealing sample with 0.1 g/L NaHSO 3 or 0.3 g/L emon acid at least 5 minutes are the optimal methods of protecting colour in pickling Helianthus tuberosus L.
出处
《西北农林科技大学学报(自然科学版)》
CSCD
北大核心
2002年第z1期57-60,共4页
Journal of Northwest A&F University(Natural Science Edition)
关键词
菊芋
腌制
护色技术
Helianthus tuberosus L.
pickling
colour protecting technique