蒲菜热加工中的护绿效果

Heat-Treatment Effect on the Greenness Preservation during Typha latifolia L. Production

实验研究了不同热处理条件对保持蒲菜绿色的效果,结果表明:当热处理条件为120℃加热10min,热处理溶液pH值为7.0;十二烷基硫酸钠质量浓度为1g/L;Zn2+质量浓度为100mg/L;料液体积比为1∶3;锌盐为ZnCl2时,蒲菜表皮色泽的-a值达7,在贮藏中能很好地保持绿色.

Effect of different heat treatment on the greenness preservation of Typha latifolia L. production was studied. The result showed that, when the heat treatment condition is at 120℃ for 10 minutes, the concentration of SDS is 1 (g/L), the concentration of Zn^(2+ ) is 100 (mg/L), pH is 7.0, the ratio of sample to liquid is 1∶3, and Zn^(2+) containing salt is ZnCl_(2) , the - a value of surface color of Typha latifolia L. could reach 7 and the greenness of Typha latifolia L.could be well preserved during storage.