一种新型香醋粉对骨汤中钙、镁离子含量的影响  

Study on the Effect of a New Aromatic Vinegar Powder on Calcium Ion and Magnesium Ion Content in Bone Soup

作　　者：徐阿梅[1] 张治国[1] 何国庆[1] 李铎[1] 

机构地区：[1]浙江大学生物系统工程与食品科学学院

出　　处：《科技通报》2008年第3期383-385,共3页Bulletin of Science and Technology

基　　金：与日本合作课题

摘　　要：研究了一种新型香醋粉对骨汤中钙、镁离子含量的影响。煮骨头汤时,加入新型香醋粉,以普通液体食醋为对照,研究其对骨头汤中钙离子和镁离子溶出效率的影响,并探讨了烹调时间对骨汤中钙、镁含量的影响。结果表明:与加入普通食醋相比,加入新型香醋粉后,骨汤中钙含量和镁含量明显增大;随着烹调时间的延长,汤中钙含量和镁含量也显著增加。The calcium content and magnesium content in the cooked pig bone soup which added different vinegar was assayed and the effect of cooking time on calcium content and magnesium content in bone soup was studied in this paper. The result showed that the calcium content and magnesium content in bone soup after adding the new aromatic vinegar powder was higher than the general vinegar. The longer the cooking time was, the higher the calcium content and magnesium content in the new aromatic vinegar powder bone soup was.

关 键 词：香醋粉 骨汤 钙离子 镁离子 

分 类 号：TS201.4[轻工技术与工程—食品科学]