含铜复绿剂对腌渍蕨菜的复绿效果及铜含量变化研究
目的 确定腌制蕨菜复绿的最佳工艺条件, 并比较复绿前后铜元素含量。方法 以醋酸铜复绿剂不同浓度、不同烫漂时间、不同烫漂温度为因素的进行单因素及正交试验, 采用色差仪测定复绿前后腌制蕨菜的色泽变化, 利用火焰原子吸收分光光度计测定复绿前后腌制蕨菜的铜元素含量。 结果 醋酸铜复绿剂最佳复绿工艺条件为: 烫漂温度95 ℃, 烫漂时间8 min, 复绿剂浓度200 mg/L, 复绿前腌制蕨菜中铜元素含量为2.08 mg/kg, 复绿后铜元素含量为4.61 mg/kg。结论 醋酸铜复绿剂对腌制蕨菜有复绿效果, 最佳复绿工艺条件下蕨菜中铜含量虽符合林业行业限量标准, 但含铜复绿剂也不宜使用过多。
Objective To determine the optimum process conditions of green recovery agent for the slated bracken and compare the content of copper before the recovery of green and after. Methods The different concentration, different blanching time and different blanching temperature of copper acetate green recovery agent were as factors to carry the single factor experiment and orthogonal experiment. The color change of salted bracken’s was determined by hunter lab, the content of copper in salted bracken was determined by flame atomic absorption spectrophotometer. Results The optimum process conditions of the recovery of green as follow: blanching temperature 95 ℃, blanching time 8 min, green recovery agent concentration 200 mg/L, and the content of copper before and after the recovery of green was 2.08 mg/kg and 4.61 mg/kg, respectively. Conclusion Copper acetate green recovery agent has green recovery effect to salted bracken. In the best green recovery conditions, the copper content in bracken accords accord to the forestry industry standard limit, but the copper green recovery agent should not be used too much.
标题：含铜复绿剂对腌渍蕨菜的复绿效果及铜含量变化研究
英文标题：Research on the effect of green recovery agent containing copper to salted bracken and the change of copper content
作者：
文连奎 吉林农业大学食品科学与工程学院
王珏琪 吉林农业大学食品科学与工程学院
中文关键词:复绿剂,蕨菜,铜含量,
英文关键词:green recovery agent,bracken,copper content,
发表日期：2015-01-15
- 文件大小:
- 373.78 KB
- 下载次数:
- 60
-
高速下载
|
|
