| 脱水苦瓜护绿和着色方法的研究和比较 |
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| 引用本文： | 周凌霄,杨荣华,汪洲国.脱水苦瓜护绿和着色方法的研究和比较[J].科技通报,2001,17(4):68-72. |
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| 作者姓名： | 周凌霄 杨荣华 汪洲国 |
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| 作者单位： | 杭州商学院食品科学与工程系, |
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| 摘 要： | 研究了苦瓜在加工过程中采用的护绿、着色方法及其效果，确定其工艺条件，结果表明，0．5cm厚苦瓜片，经0．20mol/L的Na2CO3浸泡1min后，于85－90℃水中烫漂2．5 min，充分快速冷却后，浸泡于200mg/L的ZnAc O.3?Cl2 800mg/L EDTA护绿液中或置于200mg/L的叶绿素铜钠盐溶液中，液压处理10－20min，沥干后先天85℃烘2h，再于50℃烘3h，成品色泽理想，同时对叶绿素铜钠着色和护绿的色泽效果进行了比较。
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| 关 键 词： | 苦瓜 脱水 着色 叶绿素铜钠 护绿 |
| 文章编号： | 1001-7119(2001)04-0068-05 |
| 修稿时间： | 2001年2月19日 |
Study and Comparison on Green-maintaining and Pigmentation Method of Dehydrated Balsam Pear |
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| ZHOU Ling-xiao,YANG Rong-hua,WANG Xun-guo.Study and Comparison on Green-maintaining and Pigmentation Method of Dehydrated Balsam Pear[J].Bulletin of Science and Technology,2001,17(4):68-72. |
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| Authors: | ZHOU Ling-xiao YANG Rong-hua WANG Xun-guo |
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| Abstract: | The green-maintaining and pigmentation methods for green vegetables-balsam pear were studied. An optimum processing condition was found to be as follows: The fresh balsam pear firstly cut into 0.5cm thick pieces and immersed in 0.2mol/L Na2CO3 solution for 1 minute, then blanched in 85～90℃ water for 2.5 minutes. After being cooled quickly and completely, they are dipped into the green-maintaining solution of 250mg/L ZnAc2 +0.3% CaCl2+800mg/L MgCl2+100mg/L EDTA or the 200mg/L chlorophyllin copper complex sodium, and then kept in decreased atmosphere processing for 10 to 20 minutes. At last they are dry at 85℃ for 2h and at 50℃ for 3h respectively. By above processing, the green colour of balsam pear was maintained satisfactorily. In addition, the effect of chlorophyllin copper complex sodium salt and the green-maintaining solution were compared. |
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| Keywords: | balsam pear dehydration pigmentation chlorophyllin copper complex sodium salt green maintaining |
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