摘要
目的研究山药罐头加工中最佳的护色条件。方法用柠檬酸、维生素C及氯化钙为护色剂进行护色实验。结果最佳护色条件为:0.5%柠檬酸+1.0%维生素C+0.25%氯化钙。结论3种护色剂配合处理后可防止山药褐变,提高山药罐头质量。
Objective To study the optimal condition of color protection in the processing of canned Chinese yam. Methods The color protection test was conducted with citric acid, vitamin C and CaCl2 as color retention agents. Results The optimal condition of color protection was as follows： 0.5% citric acid, 1.0% vitamin C and 0.25% CaCl2. Conclusion The combination use of three color retention agents can prevent the browning of Chinese yam and improve the quality of canned Chinese yam.
出处
《食品与药品》
CAS
2007年第10A期24-25,共2页
Food and Drug
关键词
山药
罐头
护色条件
Chinese yam
can
condition of color protection
