裙带菜的护色研究

裙带菜在加工过程中容易褐变,从而影响其感官品质。本文对脱色原理进行初步研究,并针对裙带菜色泽进行不同护色方法的比较,结果表明,裙带菜较佳的漂烫条件为95℃,200mg/L的NaOH溶液漂烫2min,较佳的常温浸泡条件为Zn2+,浓度为200mg/L,时间为12h。经过处理后的裙带菜经过瞬间高温灭菌后色泽基本无变化且外观形态保持良好。

Undaria finnatifida is likely to be effected because the chlorophyll is easily to be reduced in processing and then the sense organ quality steps down, In this paper, we researched mechanism of decolorization and compared various color-fixation methods, The results show that caustic soda blanching and Zn^2＋ solution soaking Undaria finnatifida could obtain the best sense organ quality and bear flash- sterilization. The best conditions were caustic soda 200mg/L blanching 2min and zinc-ion 200mg/L soaking 12hours.