食品科学 ›› 2002, Vol. 23 ›› Issue (8): 87-90.
• 工艺技术 • 上一篇 下一篇
程超, 汪兴平, 莫开菊, 周志湖, 张家年
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CHENG Chao, WANG Xing-Ping, MO Kai-Ju, ZHOU Zhi-Hu, ZHANG Jia-Nian
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摘要： 本文以葛仙米为原料,研究了葛仙米护色技术,结果如下:葛仙米最佳护色技术为:将清洗干净的大小均一的葛仙米置于400×10-6 Zn2+中于30℃浸泡1d,而后取出清洗干净,在400×10-6 Zn2+:柠檬酸:100×10-6EDTA=3:2:3的护色液中于90℃烫漂1.5min。
关键词: 葛仙米, 营养成分, 护色
Abstract: Using Nostoc sphaeroides as raw material, the color-preserving technology was studied.The results were obtainedas follows: the cleaned Nostoc sphaeroides of the same size were immersed in 400×10-6 Zn2+ solution at 30℃for one day。Then washing them with running water,blanched for 1.5min at 90℃ in color-preservmg solution with the ratio of 400×10-6Zn2+:citric acid:100ppm EDTA as 3:2:3 respectively.
Key words: Nostoc sphaeroides , Nutritive composition , Color-keeping
程超, 汪兴平, 莫开菊, 周志湖, 张家年. 葛仙米护色技术研究[J]. 食品科学, 2002, 23(8): 87-90.
CHENG Chao, WANG Xing-Ping, MO Kai-Ju, ZHOU Zhi-Hu, ZHANG Jia-Nian. [J]. FOOD SCIENCE, 2002, 23(8): 87-90.
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