摘要
加工不含亚硫酸盐、安全性高的传统食品。以柠檬酸-氯化钙复合护色液对姜片进行护色处理替代传统的亚硫酸盐护色工艺,进行单因素、正交试验和感官评分。护色处理以0.10%柠檬酸-0.10%氯化钙热烫10min后再浸泡2h,制得的无硫糖姜片的感官质量较好,产品基本保持原有生姜的亮黄色。这为广大消费者提供不含硫,食用安全性高的传统美食提出了一条可行的途径。
Study on antibrowning of ginger candy with compound solution of citric acid and CaCl2 in stead of sulphite .The results showed that the ginger candy had nearly kept their original color after bleached in the solution of 0.10% citric acid and 0.10%CaCl2 for 10 minutes then soaked in it for 2 hours.This is a practicable way to supply a kind of safe traditional food without sulphite for numerous consumers.
出处
《食品研究与开发》
CAS
2004年第6期37-39,共3页
Food Research and Development
基金
湖北省教育厅资助课题(项目编号:2000D09001)
