摘要
本试验采用不同用量的不同保绿剂,在不同漂烫温度和不同漂烫时间下,对蕨菜护绿情况进行比较分析。结果表明,将蕨菜用醋酸镁和亚硫酸钠,其浓度各为150ppm的混合护绿液,在95℃漂烫1.5——2.0分钟,护绿结果令人满意。
In this study,some kinds of fixatives were used to protect the colour of brake under the different conditions, such as the different amour of fixative, the differen temperature and the different time of treatment. the results of protecting colour were compared, when the brake were treated with the mixing solution of 150PPM of magnesium acetate and 150PPM of sodium sulfite for 1,5 to 2.0 minutes at 95％, the best result could be obtained
出处
《食品工业科技》
CAS
CSCD
北大核心
1992年第5期15-17,共3页
Science and Technology of Food Industry
