摘要
采用硫酸铜、硫酸锌、硫酸铁和硫酸镁代替氧化铅配制辅料用来腌制无铅皮蛋;为了寻求这几种元素的最优组合和合理的用量,采用了正交实验方法;通过对实验结果的多指标加权分析法分析,得出四种金属盐对皮蛋腌制影响程度大小顺序依次为:硫酸铜>硫酸锌>硫酸铁>硫酸镁,其中硫酸铜和硫酸铁对实验影响较大,硫酸镁对实验基本无影响;各成分的合理的用量为:MgSO4.5H2O3.5g,FeSO4.7H2O2.0g,CuSO4.5H2O1.0g,ZnSO4.7H2O2.0g。
PbO is repalced with CuSO4 ,ZnSO4,FeSO4 and MgSO4 in soaking solution for making unlead preserved egg through this experiment.In order to know a best method with which several kinds and how many of these trace elements,a hand over experiment to analysis was used.Through analysis of the experiment result,different effects with the four kinds of trace elements were as follows： CuSO4 〉 ZnSO4 〉 FeSO4 〉 MgSO4, CuSO4 and ZnSO4 have severity of influence,and MgSO4 have a litter influence.The reasonable dosage of each part was MgSO4 〉 5H2O 3. 5 g, FeSO4 ·7 H2O 2.0g, CuSO4 ·5 H2O 1.0g, ZnSO4 · 7 H2O 2.0g.
出处
《食品工业科技》
CAS
CSCD
北大核心
2010年第2期189-192,共4页
Science and Technology of Food Industry
基金
合肥市科技型试点企业项目
关键词
皮蛋
微量元素
金属盐
preserved egg
trace element
metal salts
