摘要
研究了护绿液配方、护绿工艺、温度、时间和pH对粽叶护绿效果的影响。实验表明,采用0.2‰CuCl2+0.2‰ZnCl2+0.2‰Na2S2O5作为护绿液,煮制加工工艺,在温度为80℃、pH<6、时间为30min的状态下处理获得的粽叶,不仅颜色翠绿,而且对光、热、酸的稳定性较好。
The effects of different greenness preservation technologies,their combinations ,temperature,time and pH on the greenness preservation of Indocalamus leaves were studied. The results show that using 0.2‰ CuCl2 ＋0.2‰ ZnCl2 ＋0.2‰ Na2S2O5 as the steeping solution at 80℃, pH〈6 for 30min,the Indocalamus leaves would be more green and stable.
出处
《食品工业科技》
CAS
CSCD
北大核心
2006年第2期115-117,共3页
Science and Technology of Food Industry
关键词
粽叶
护绿
煮制
颜色
lndocalamus leaves
greenness preservation
cooking method
colour
