摘要
以宁夏特色农产品粉丝和水晶粉为研究对象,采用盐酸副玫瑰苯胺法测定二氧化硫残留,对检出二氧化硫残留的不合格产品进行冷水浸泡、温水浸泡、热水煮沸等处理,考察不同预处理方式对产品中二氧化硫残留量的影响。试验结果表明,冷水浸泡、70℃温水浸泡、热水煮沸等3种烹饪加工中最常见的处理方式均可以一定程度的降低粉丝和水晶粉样品中的二氧化硫残留量,其中冷水处理15 min、温水浸泡2 min和热水煮沸2 min加工因子均下降到5左右,但是热水煮沸对产品感官性状影响较大。因此,选用冷水煮沸15 min或者70℃温水浸泡2 min的预处理方式为宜。
Taking ningxia characteristic agricultural products vermicellum and crystal powder as the research object,sulfur dioxide residue was determined by pararosaniline hydrochloride method.The unqualified sulfur dioxide residue was treated with cold water soaking,warm water soaking and hot water boiling.The influence of different pretreatment methods on sulfur dioxide residue in products was investigated.Test results showed that the cooking processing of cold water immersion,70 ℃ warm water soaking and boiling could reduce sulfur dioxide residue in the samples.The processing factors decreased to about 5 after 15 min of cold water treatment,2 min of warm water immersion and 2 min of hot water boiling,but the hot water boiling had a greater impact on the sensory properties of the products.Therefore,it is advisable to choose the pretreatment method of boiling in cold water for 15 min or soaking in warm water at 70 ℃ for 2 min.
作者
温艳霞
李国荣
WEN Yanxia;LI Guorong(School of tourism management, ningxia industry and commerce vocational and technical college,Ningxia Yinchuan 750021,China;First branch of xingqing district, yinchuan market supervision administration,Ningxia Yinchuan 750021,China)
出处
《食品工程》
2019年第2期47-51,共5页
Food Engineering
基金
宁夏工商职业技术学院科研课题(NXGSKY2017002)
关键词
二氧化硫残留
特色农产品
预处理方式
加工因子
sulfur dioxide residue
specialty agricultural products
pretreatment mode
processing factors
