摘要
以表皮为绿色的小笋为原料,研究新鲜小笋在罐头加工过程中护绿及腌制小笋复绿的加工工艺。针对小笋护绿、复绿过程中含锌复绿剂质量浓度、漂烫pH、漂烫温度变化对复绿效果影响进行研究。采用色差仪对复绿前后小笋的色泽变化进行测定,利用火焰原子吸收分光光度计测定复绿后产品的锌元素含量。结果显示,柠檬酸锌复绿剂最佳复绿工艺条件为复绿剂质量浓度0.4 g/L,漂烫pH 8,漂烫温度80℃,漂烫时间20 min。复绿后用醋酸溶液浸泡,可降低小竹笋中锌含量。
With the green shoots as the raw material,study the green preservation technology of fresh bamboo shoots in canning and the green processing technology of pickled bamboo shoots.Study the problem of pH,temperature,zinc contents of bamboo shoots green protecting and green complex,and also the element changes of green process influence.The Color Flex was used to determine the green complex effect.The zinc content was determined by flame atomic absorption spectrophotometer measure after green restoration.The text results showed that the zinc citrate green complex agent optimum process condition was green complex agent concentration 0.4 g/L,blanching pH 8,blanching temperature 80℃and blanching time 20 min.The zinc content in bamboo shoots could be reduced after soaking with acetic acid solution.
作者
章金梅
唐云
伊奎鑫
刘仁杰
ZHANG Jinmei;TANG Yun;YI Kuixin;LIU Renjie(Zhejiang Gengshengtang Ecological Agriculture Co.,Ltd.,Huzhou 313000)
出处
《食品工业》
CAS
2022年第4期39-43,共5页
The Food Industry
关键词
复绿剂
竹笋
复绿
护绿
锌含量
green complex agent
bamboo shoots
green maintaining
green complex
zinc content
