摘要
以鸡蛋壳为原料自制乳酸钙,实验研究了自制乳酸钙的纯化工艺及其添加量对腌菜品质的影响。通过单因素实验确定3种萃取剂中铜铁试剂的萃取率最高,并且通过正交实验确定3个因素对乳酸钙纯化效果影响程度为:萃取时间>萃取温度>溶液pH值,铜铁试剂作萃取剂时,乳酸钙的最佳纯化条件为:萃取温度30℃,溶液pH值6.0,萃取时间40min;乳酸钙的添加量为0.08%时,腌制萝卜的色泽与体态、香气、质地与滋味的感官评分最高。
Use egg shell as raw material to make calcium lactate,study the effects of the purification process conditions and adding volume of calcium lactate on the quality of pickles.Through single factor experiment,the highest of extraction rate is determined.By orthogonal experiment,the influence degree of three factors on the purification effect of calcium lactate is extraction time＆gt;extraction temperature＆gt;pH value.When cupferron is as the extractant,the best purification conditions is：extraction temperature of 30 ℃,pH value of 6.0,extraction time of 40 min.When the dosage of calcium lactate is 0 .08%,the sensory score of pickled radish is the highest.
出处
《中国调味品》
CAS
北大核心
2014年第5期49-52,58,共5页
China Condiment
关键词
乳酸钙
纯化
腌菜
感官评价
calcium lactate
purification
pickle
sensory evaluation
