二氧化氯对鲜切莲藕杀菌护色作用的研究  

Study on the Color of the Lotus Root Sterilization of Fresh Cut Chlorine Dioxide

作　　者：张艳明 张开晨 

机构地区：[1]徐州天马敬安食品有限公司,江苏徐州221004

出　　处：《农产品加工》2016年第8期19-20,共2页Farm Products Processing

摘　　要：以新鲜莲藕为试材,研究了鲜切莲藕的加工工艺及加工过程中杀菌护色的问题。结果表明,鲜切莲藕在p H值5-6条件下用50 mg/L的ClO2浸泡液处理10 min,在0-4℃的温度下贮藏20 d,产品品质稳定,杀菌护色效果优于常用的护色剂。Using fresh lotus root as material, study on the processing technology and the process of sterilization of fresh cut lotus root color problem. Results show that fresh cut lotus root with 50 mg/L chlorine dioxide soaking treatment for 10 min under the condition of pH 5-6, storage of 20 d at the temperature of 0-4 ℃. Product has stabilie quality, the effect of sterilization is better than that of common color protecting agent.

关 键 词：CLO2 护色 鲜切莲藕 

分 类 号：Q554[生物学—生物化学]