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铁盐对橄榄菜质量的影响初探
Effect of Ferrous Gluconate and Ferrous Sulfate on Color of Olive Vegetable

作  者: ; (沈泽洞);

机构地区: 广州市华侨糖厂广州510165

出  处: 《广州食品工业科技》 2004年第2期65-67,共3页

摘  要: 橄榄菜是以橄榄果和芥菜为主要原料,配以其它辅料,根据食品加工的原理精心加工研制而成。本文介绍了橄榄菜的制作方法,研究了葡萄糖酸亚铁和硫酸亚铁对橄榄菜质量的影响。证实,当葡萄糖酸亚铁和硫酸亚铁的用量分别为0.15%和0.1%时,可以达到较理想的效果。 Olive vegetable was made according to the basic principle of food process with that the main raw material was olive and mustard. In this paper olive vegetable was introduced and the effect of Ferrous Gluconate and Ferrous Sulfate on the quality of olive vegetable was studied. It was proved that when the dosage of Ferrous Gluconate was 0.15% and the dosage of Ferrous Sulfate was 0.1% the experiment could be obtained optimum effect. The flavor of olive vegetable is unique, and it is the fine seasoning production.

关 键 词: 橄榄菜 橄榄果 芥菜 制作方法 葡萄糖酸亚铁 硫酸亚铁

领  域: [轻工技术与工程] [轻工技术与工程]

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