蒲菜护色技术研究  

Study on Color Protection Technology of Typha latifolia L.

作　　者：董静[1] 魏福华[2] 

机构地区：[1]江苏财经职业技术学院,江苏淮安223003 [2]江苏食品职业技术学院,江苏淮安223003

出　　处：《食品研究与开发》2013年第6期63-65,共3页Food Research and Development

基　　金：江苏财经职业技术学院课题(CY2009P018);淮安市科技支撑项目计划(工业-面上项目)HASZ2012033

摘　　要：以新鲜的蒲菜为原料,研究烫漂条件、柠檬酸、氯化钠、抗坏血酸等护色剂对蒲菜色泽的影响。结果表明,蒲菜经过100℃/3 min漂烫处理后,用复合护色液浸泡30 min,能较好地保持蒲菜原有的色泽和质地,蒲菜最佳护色液组合为0.1%CA、0.5%NaCl、0.09%VC、1.5%CaCl。Using the Typha latifolia L as raw materials, the effects of blanching conditions and different color fixatives （citric acid, sodium chloride, Vitamin C） on color of Typha latifolia L were studied. The results showed that the original color and texture of Typha latifolia L can be well retained with blanching at 100℃ for 3 min, then soaking in compound color protection solution with 30 min.The optimal compound color protection solution was ： 0. 1% citric acid, 0.5 % sodium chloride ,0.09 % Vitamin C, 1.5 % calcium chloride.

关 键 词：蒲菜 烫漂 护色 

分 类 号：TS255.5[轻工技术与工程—农产品加工及贮藏工程]