菠菜复合汁的护绿研究  

STUDY ON PRESERVATION OF GREEN COLOR OF COMPOUND SPINACH JUICE

作　　者：常学东[1] 朱京涛[1] 李春华[1] 

机构地区：[1]河北农业技术师范学院食品工程系,河北农业技术师范学院园艺系

出　　处：《河北农业技术师范学院学报》1996年第2期42-45,共4页

摘　　要：试验研究了菠菜复合汁的绿色保护问题。结果表明：复合汁的ｐＨ值为７．０～７．５时护绿效果最好；护绿液的最佳组成为醋酸锌０．０２％，硫酸镁０．２％，ｐＨ＝８．０；在９０℃，３５ｓ的条件下杀菌能较好地保护复合汁的绿色、风味及稳定性；低温（４℃）下贮藏能显著地延长绿色保持时间。The preservation of green color of compound spinach juice was studied in the experi-ment .The results showed as follows. The best pH of compound spinach juice is 7.0 -7.5.Thebest liquid of preserving green color is made up of Zn(AC)2= 0.02%,MgSO4= 0.2%,pH=8.0.Kiting bacteria at 90℃,35s can presere green color and special flavour and stability ofcompound spinach Juice better.It ean prolong obviously the time of keeping green,UnderLow temperature(4℃)

关 键 词：复合蔬菜汁 绿色蔬菜 护绿 菠菜 

分 类 号：TS275.5[轻工技术与工程—农产品加工及贮藏工程]