安徽农业科学2011，Vol.39Issue(30)：18779-18780,2.
几种食品脱氧剂的比较和选择
Comparison and Selection of Several Food Deoxidants
摘要
Abstract
[Objective] The study aimed to compare the deoxidizing effects of several food deoxidants by the chemical method. [ Method ] With the activated iron powder as the foundation, choosing the sodium chloride, calcium chloride, sodium carbonate with crystal water, diatomite and activated carbon as the auxiliary materials, they were prepared into 3 groups of iron series deoxidizer with different proportion, and with the oxygen quantity as the index, a group of best formula was determined through the comparison of their deoxidizing effect. [ Result ] In the test range, 3 kinds of formula could promote the absorption of iron to oxygen. Through the comparison on the deoxidizing effect of 3 groups of the formula under same conditions, the best formula was determined as follows: the activated iron powder was 0.3 g, the diatomite was 0.1 g, the sodium carbonate with crystal water was 0.1 g and the sodium chloride was 0.2 g. On the base of the best formula, if the contents of other ingredients remained unchanged, when the activity of iron powder was changed, the oxygen efficiency of the deoxidizer was also changed, showing that the iron activity had a bigger effect on the deoxidizing effect. [Conclusion]A deoxidizer with better deoxidizing effect was found through comparison and it was composed of activated iron powder, diatom earth, Na2CO3 · 10H2O and NaCl.关键词
脱氧剂/食品保鲜/比较Key words
Deoxidizer/ Food preservation Comparison分类
农业科技引用本文复制引用
朱万强,陈志娇..几种食品脱氧剂的比较和选择[J].安徽农业科学,2011,39(30):18779-18780,2.基金项目
遵义市科技局科技计划课题(遵义市科合社字[2009]19号). （遵义市科合社字[2009]19号）
