摘要
以叶绿素含量为评价指标,分别采用单因素和正交试验研究了盐渍黄瓜加工过程的漂烫、护色、盐渍等工艺条件对其护绿效果的影响。结果显示,黄瓜漂烫的适宜条件为90℃漂烫2 min;黄瓜盐渍的最佳条件为食盐浓度15%,盐渍液pH 6.0,盐渍时间3天;护色剂的适宜配方为Cu2+400 mg/L+Zn2+400 mg/L,按拟定的加工流程和此优化条件下制作的黄瓜样品具有较好的护绿效果。
This study was evaluated by the concentration of chlorophyll.The effects of green-maintaining during blanching,color-protecting and salting were discussed by single factor experiments and orthogonal tests.The results indicate that：The best condition is blanching for 2 min at 90 ℃.Cu2＋（400 mg/L） and Zn2＋（400 mg/L） are selected as composite color fixative for cucumbers salting,salt concentration is 15%,pH value is 6.0 and salting time is 3 days,the very fine green-maintaining effect will be obtained for cucumbers.
出处
《中国调味品》
CAS
北大核心
2011年第5期65-68,共4页
China Condiment
关键词
黄瓜
护绿
漂烫
盐渍
优化条件
cucumber
green-maintaining
blanching
salinification
optimal conditions
