摘要
以三种磷酸盐为主对姜片进行护色处理替代传统的亚硫酸盐护色工艺,经研究表明,三种磷酸盐均有一定的护色效果,其护色作用受溶液的pH值的影响,以pH值为4.5—5.5时,效果较好.经0.10％柠檬酸-0.20％酸盐护色处理,其中以柠檬酸与六偏磷酸钠复合处理有加和作用.而氯化钙对磷酸盐的护色效果有负作用.为此推荐以两倍量的0.10％柠檬酸-0.20％六偏磷酸钠溶液热烫姜片10min后再浸泡2h作护色处理,制得的无硫糖姜片的感官质量较好.这为广大消费者提供不含硫,食用安全性高的传统美食提出了一条可行的途径.
Three kinds of Phosphate, namely, sodium tripolyphosphate, sodium hexametaphosphate and potassium hydrophosphate, are used to protect the color of giner candy to replace the traditional sulphurous acid. The results showed that the three kinds of phosphate had effect to the ginger candy. But their effect was affected by the pH of the solution. Citric Acid could promote the sodium hexametaphosphate's effect of. The best effect was nearly kept their original color by 0. 10% citric acid and 0. 20% sodium hexametaphosphate heating treatment 10 minutes and soaking the Ginger slices 2 hours.
出处
《湖北民族学院学报（自然科学版）》
CAS
2004年第2期17-19,共3页
Journal of Hubei Minzu University(Natural Science Edition)
基金
湖北省教育厅资助课题(2000D09001).
关键词
姜
糖姜片
护色
柠檬酸
焦磷酸钾
三聚磷酸钠
六偏磷酸钠
ginger
candy of ginger
color - keeping
citric acid
sodium tripolyphosphate
sodium hexametaphos-phate
potassium hydrophosphate
