烹饪调味过程对加碘盐补碘效率的影响  

The influence of cookery flavour process on supplement iodine efficiency of iodized salt

作　　者：李光辉[1] 钟世荣[1] 

机构地区：[1]四川轻化工学院生物工程系,四川自贡643033

出　　处：《中国调味品》2001年第5期28-30,27,共4页China Condiment

摘　　要：本文在常规烹饪盐咸味的调味过程中 ,分别用斯柯维法、P·S蓝光度法测定食物盐咸味的调味效果及加碘盐的碘损失情况 。It is discussed in the article that seasoning effects of the food salty flavour in common cooking were determined by Sickville method and iodine loss of iodized salt in common cooking was determined by the P·S blue-light photometric method,the influence of cookery flavour process on supplement iodine efficiency of iodized salt was analysed.

关 键 词：调味品 加碘盐 盐咸味 碘损率 烹饪调味过程 

分 类 号：TS972.1[轻工技术与工程]