铁强化酱菜生产工艺研究  

Technology on the fortified pickled vegetables with Fe

作　　者：邵伟[1] 熊泽[1] 李玲[1] 陈菽[1] 

机构地区：[1]三峡大学化学与生命科学学院,湖北宜昌443002

出　　处：《江苏调味副食品》2005年第2期8-11,共4页Jiangsu Condiment and Subsidiary Food

基　　金：三峡大学化学与生命科学院创新基金项目

摘　　要：为改善我国人群中缺铁性贫血发生率较高的状况,研制了一种新型佐餐食品———铁强化酱菜,其工艺是在酱油里添加铁强化剂、食醋、白糖、味精,再将处理好的蔬菜放入进行酱制。研究了在酱制过程中铁含量的变化,NaCl含量的变化,对酱菜感官做出了评价,确定了保质期为18个月,并具体给出了铁强化酱菜的质量标准。In order to reduce the high rate of iron-deficiency anemia in our country, the fortified pickled vegetables with Fe are produced. First, several kinds of vegetables are roughly processed, and then they are pickled in the sauce mixture of fortification agent with Fe, salt, sugar and Gourment powder. In the whole process, the Fe content's change, the Nacl content's change are studied, and the taste of the fortified pickled vegetables is evaluated. Therefore, it is set that its quality can be ensured within 18 months, and other quality standards are also set up.

关 键 词：酱菜 工艺研究 缺铁性贫血 铁强化剂 NaCl 质量标准 发生率 铁含量 保质期 酱制 食品 佐餐 酱油 食醋 白糖 味精 

分 类 号：TS255.53[轻工技术与工程—农产品加工及贮藏工程] TQ461[轻工技术与工程—食品科学与工程]