| 柠檬酸-氯化钙对糖姜片护色效果的研究 |
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| 引用本文： | 莫开菊,程超,王纯杰.柠檬酸-氯化钙对糖姜片护色效果的研究[J].食品研究与开发,2004,25(6):37-39. |
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| 作者姓名： | 莫开菊 程超 王纯杰 |
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| 作者单位： | 湖北民族学院生物科学与技术学院,恩施,445000 |
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| 基金项目： | 湖北省教育厅资助课题(项目编号:2000D09001) |
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| 摘 要： | 加工不含亚硫酸盐、安全性高的传统食品。以柠檬酸-氯化钙复合护色液对姜片进行护色处理替代传统的亚硫酸盐护色工艺，进行单因素、正交试验和感官评分。护色处理以0．10％柠檬酸-0．10％氯化钙热烫10min后再浸泡2h，制得的无硫糖姜片的感官质量较好，产品基本保持原有生姜的亮黄色。这为广大消费者提供不含硫，食用安全性高的传统关食提出了一条可行的途径。
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| 关 键 词： | 糖姜片 护色效果 护色处理 热烫 护色工艺 感官质量 护色液 氯化钙 柠檬酸 感官评分 |
| 修稿时间： | 2004年8月3日 |
STUDY ON ANTIBROWNING OF GINGER CANDY WITH COMPOUND SOLUTION OF CITRIC ACID AND CaCl2 |
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| MO Kaiju CHENG Chao WANG ChunjieSchool of Biological Science and Technology,Hubei Institute for Nationalities,Enshi Hubei.STUDY ON ANTIBROWNING OF GINGER CANDY WITH COMPOUND SOLUTION OF CITRIC ACID AND CaCl2[J].Food Research and Developent,2004,25(6):37-39. |
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| Authors: | MO Kaiju CHENG Chao WANG ChunjieSchool of Biological Science and Technology Hubei Institute for Nationalities Enshi Hubei |
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| Affiliation: | MO Kaiju CHENG Chao WANG ChunjieSchool of Biological Science and Technology,Hubei Institute for Nationalities,Enshi Hubei,445000 |
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| Abstract: | Study on antibrowning of ginger candy with compound solution of citric acid and CaCl2 in stead of sulphite .The results showed that the ginger candy had nearly kept their original color after bleached in the solution of 0.10% citric acid and 0.10%CaCl2 for 10 minutes then soaked in it for 2 hours.This is a practicable way to supply a kind of safe traditional food without sulphite for numerous consumers. |
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| Keywords: | ginger candy of ginger antibrowning citric acid CaCl2 |
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