食品工业科技2009，Vol.30Issue(11)：232-234,3.
苦菜的护色技术及质量控制研究
Study on the green-protecting technology of Sonchus oleraceus L.and its quality control
秦俊哲 1杨汗伟1
作者信息
- 1. 陕西科技大学生命科学与工程学院,陕西,西安,710021
- 折叠
摘要
Abstract
Using fresh Sonchus oleraceus L.as raw material,the effects of blanching temperature and different time, different kinds of green-preserving agents and their amounts on the effectiveness of color-protection and quality control during the process were studied.The results showed ,when the material was soaked in the solution of 1.0％ Na_2CO_3 for 10min, then blanched for 2.0min at 95℃, and then soaked it with the green-preserving solution of 300mg/kg Cu(COOH)_2 +200mg/kg ZnCl_2 under the condition of pH8.0 for 4h,and last soaked it in the solution of 1.0％ CaCl_2 for 30min under the normal atmospheric temperature,the best techniques of protecting color and the lower heavy metals could be obtained.关键词
苦菜/护色/质量控制Key words
Sonchus oleraceus L./ color protection/ quality control分类
轻工纺织引用本文复制引用
秦俊哲,杨汗伟..苦菜的护色技术及质量控制研究[J].食品工业科技,2009,30(11):232-234,3.
