摘要
探讨各种护绿剂最适浓度和最适pH值的护绿效果。利用Ca^(2+)、Zn(2+)混合护绿剂保持绿芦笋在加工中的鲜绿色。
It was the purpose of this study to investigate the optimum condition (density and pH value) by use of Cu-Zn green-maintaining solution to keep asparagus green with fresh colour after processing.
出处
《食品与机械》
CSCD
1998年第1期19-20,共2页
Food and Machinery
关键词
绿芦笋
护绿剂
酸检
罐头
Green asparagus Green-maintaining solution Acidity inspecting
