影响猪蹄姜醋罐头钙含量的主要因素  

THE MAIN INFLUENCE FACTOR ON THE CALCIUM CONTENT OF CANNED PIG'S TROTTERS WITH VINEGAR-GINGER

作　　者：莫慧平[1] 贝惠玲[1] 杜淑霞[1] 张薇[1] 李静[1] 韦建 

机构地区：[1]广东轻工职业技术学院,广东广州510300 [2]广州鹰金钱企业集团公司,广东广州510655

出　　处：《食品研究与开发》2008年第5期93-95,共3页Food Research and Development

基　　金：广东省科技攻关重点项目(2007A020300008-3);广州市科技攻关重点项目(2006Z2-E0151)

摘　　要：采用不同的杀菌条件及配方制作猪蹄姜醋罐头,用原子吸收分光光度法分析样品中可食部分钙含量,并与对照样对比,结果表明:猪蹄姜醋罐头采用低温长时杀菌比高温短时杀菌更越有利于钙的溶出;配方中使用的甜米醋有利于钙的溶出;猪蹄姜醋罐头含有丰富的钙质,是膳食钙的良好来源。Adopt different formula and sterilizing condition to process canned pig＇s trotters with vinegar-ginger, use atomic absorption spectrometer to analyze the calcium contents of the sample, and compared with the contrast sample. The result showed that adopting the sterilizing condition of low temperaturelong time is better than high temperature-short time for the calcium dissolution in the can; the rice vinegar is helpful to dissolve calcium in the formula; canned pig＇s trotters with vinegar-ginger is a good source of meal calcium.

关 键 词：猪蹄姜醋 杀菌工艺 钙 

分 类 号：TS295[轻工技术与工程—农产品加工及贮藏工程]