青辣椒在水煮过程中护色措施的研究以及护色剂对硬度的影响  

Research on the Protectivecoloration Measures of Green Pepper in the Process of Boiling

作　　者：高伟民[1] 

机构地区：[1]西南大学食品科学学院,重庆北碚400715

出　　处：《江西食品工业》2011年第4期34-36,33,共4页Jiangxi Food Industry

摘　　要：本文研究了青辣椒在水煮过程中的各种护色措施。用NaHCO3、Vc、CuSO4.5H2O三种护色剂进行单因素试验,用测色仪对水煮青辣椒制品的绿色进行测定,用质构仪对制品的硬度进行测定,试验结果表明,Vc、CuSO4.5H2O对水煮的青辣椒制品无护色效果只有NaHCO3具有一定的护色效果。最终确定NaHCO3的最佳护色浓度为300mg/L。This paper tells about kinds of protectivecoloration measures of green pepper in the process of boiling. Conducting single factor experiment with three color fixatives： NaHCO3,Vc, CuSO4·5H2O.Using the color measurement instrument to determine the green color of the boiled green pepper products and using TAPlus to determine the hardness of products, combined with sensory experiment. Test results show that Vc,CuSOg.5H2O has no protectivecoloration effect on boiled green pepper product, only NaHCO3 has cer- tain effect of protectivecoloration. Finally, the best protectivecoloration concentration of NaHCO3 is determined as 300 mg/L.

关 键 词：青辣椒 水煮 叶绿素 护色 

分 类 号：TS255.5[轻工技术与工程—农产品加工及贮藏工程]