摘要
为满足消费者对中式方便快餐色、香、味等品质的要求,急需方便菜肴中绿色蔬菜的护绿方法。该实验研究了CuSO4·5H2O、Vc、NaHCO3、Zn(CH3COO)24种不同护色剂对方便地三鲜颜色品质的影响。当CuSO4·5H2O的浓度为60 mg/L、Vc为200 mg/L、NaHCO3为300 mg/L、Zn(CH3COO)2为120 mg/L时护色效果最好;混合护色剂中CuSO4·5H2O浓度为70 mg/L、Vc浓度为550 mg/L、NaHCO3浓度为300 mg/L、Zn(CH3COO)2浓度为110 mg/L时护色效果最好。实验表明,4种护色剂对地三鲜的颜色均可起到良好的护绿作用。
In order to meet the requirements of consumers for the color,aroma,taste and other quality of Chinese instant food,it is urgent to protect the green color of green vegetables in the instant dishes.In this experiment,the effects of four different color fixatives such as CuSO4·5H2O,Vc,NaHCO3 and Zn(CH3COO)2 on the color quality of instant sauteed potato,green pepper and eggplant are studied.When the concentration of CuSO 4·5H 2O is 60 mg/L,Vc is 200 mg/L,NaHCO 3 is 300 mg/L,and Zn(CH3COO)2 is 120 mg/L,the color protection effect is the best;and when the concentration of CuSO4·5H2O is 70 mg/L,the concentration of Vc is 550 mg/L,the concentration of NaHCO3 is 300 mg/L,the concentration of Zn(CH3COO)2 is 110 mg/L in the mixed color fixative,the color protection effect is the best.The experiments show that the four color fixatives can play a good role in protecting the green color of sauteed potato,green pepper and eggplant.
作者
赵钜阳
姚恒喆
石长波
ZHAO Ju-yang;YAO Heng-zhe;SHI Chang-bo(College of Tourism and Cuisine,Harbin University of Commerce,Harbin 150030,China)
出处
《中国调味品》
CAS
北大核心
2020年第3期112-117,共6页
China Condiment
基金
2016年哈尔滨商业大学研究团队支持项目(2016TD003)
关键词
护色工艺
护色剂
油炸
地三鲜
青椒
color protection technology
color fixative
frying
sauteed potato
green pepper and eggplant
green pepper
