摘要
以芹菜为主要原料,从护绿、保脆、防褐变、防霉变四方面综合考虑,试验得出,芹菜泡菜护绿保脆处理的最佳时机在发酵前,而防霉防褐则在发酵后,其最佳护色剂配方为:植酸0.05%、Na2S2O50.02%、Zn2+0.03%、Cu2+0.01%、CaCl20.1%。
pay respect to maintaining green, protecting brittleness, preventing mildewed and brown of celery sauerkraut, the result indicated： maintaining green and protecting brittleness before fermentation, preventing mildewed and brown after fermentation had best effect, the optimal colour-fixation was 0.05% phytic acid, 0.02% Na2S2O5. 0.01% Cu（Ac）2, 0.03% Zn（Ac）2, 0.1% CaCl2.
出处
《食品工业》
北大核心
2009年第1期48-50,共3页
The Food Industry
关键词
泡菜
护色
芹菜
sauerkraut
fixing colour
celery
