摘要
试验针对发酵酸菜生产、流通及销售过程中易发生褐变的问题,通过对比两种不同护色剂对酸菜L*值的作用效果,探究两种护色剂的最适添加量,并对酸菜护色的保藏条件进行了探究。结果表明:两种护色剂D-异抗坏血酸钠和焦亚硫酸钠的最适添加量分别为0.1%和0.004%,在此条件下,30天后酸菜L*值为60.32±0.08,护色效果最佳;通过保藏条件试验研究发现,酸菜经浸泡处理2h,pH值调节至3.5时护色效果最佳,此时,酸菜L*值为62.94±0.03。
The test is against the fermented cabbage in the production,distribution and selling process prone to browning problem,by comparing two different color fixatives effect on L^＊value of fermented cabbage,to explore the optimal dosage of two color fixatives,and the preservation conditions of fermented cabbage color protection are explored.The results show that the optimal dosage of two color fixatives D-sodium erythorbate acid and sodium metabisulfite is 0.1% and 0.004%,under this condition,the L^＊value after 30days＇ fermented cabbage is 60.32±0.08 with better color protection;it is found through experimental study on preservation conditions that the fermented cabbage has the best color protection effect after 2hours＇ dipping,and pH being adjusted to 3.5,at this time,the L^＊value of fermented cabbage is 62.94±0.03.
出处
《中国调味品》
CAS
北大核心
2015年第3期17-20,共4页
China Condiment
基金
黑龙江省大学生创新创业训练项目(201310224043)
关键词
发酵酸菜
贮藏
护色
fermented cabbage
storage
color protection
