无硫护色技术在蜜饯生产中的应用分析
Application of Non-sulfur Color-Protection Technique in the Production of Preserved Fruits
陈瑞敏 1侯向昶1
作者信息
- 1. 广州质量监督检测研究院,广东广州 511447
- 折叠
摘要
[目的]分析蜜饯样本中二氧化硫残留情况,探讨无硫护色技术在蜜饯生产中的应用情况.[方法]随机抽取广东省市售的蜜饯样本205件,其中甘薯(地瓜)果脯36件,其他蜜饯169件,测量同一样本的二氧化硫残留量和乙二胺四乙酸二钠含量.将二氧化硫残留量大于0.03 g/kg的样本视为采用硫处理护色,将乙二胺四乙酸二钠实测值大于0.02 g/kg的样本视为采用乙二胺四乙酸二钠护色.[结果]205份蜜饯中,41.50%的样本采用硫处理护色,其中80.60%的地瓜果脯采用硫处理护色;33.10%的其他蜜饯采用硫处理护色.12.20%的样本采用乙二胺四乙酸二钠护色,其中55.50%的地瓜果脯采用乙二胺四乙酸二钠护色,3.00%的其他蜜饯也添加了乙二胺四乙酸二钠.[结论]在蜜饯实际生产中,传统护色工艺硫处理因为操作简单、效果显著仍有广泛的应用范围,无硫护色技术在蜜饯实际生产中的应用仍需深入研究和推广.
Abstract
[Objective] To analyze the sulfur dioxide residue in preserved fruits,and to discuss the application of sulfur-free color preserving technology in candied fruit production.[Method] A total of 205 candied fruit samples were purchased from Guangdong Province,including 36 preserved sweet potatoes and 169 other preserves.Sulfur dioxide residue and ethylene ethylene-diamine-tetra-acetate content in the same sample were measured.Samples with a sulfur dioxide residue of greater than 0.03 g/kg were considered to be color-treated with sulfur,and those with an actual value of 0.02 g/kg or more of disodium ethylene-diamine-tetra-acetate were treated with disodium ethylene-diamine-tetra-acetate.[Result] Among the 205 candied fruits,41.50% of the candied fruits were treated with sulfur,80.60% of preserved sweet potatoes were treated with sulfur and 33.10% of the other candied fruits were treated with sulfur.12.20% of the samples were treated with disodium edetate,55.50% of them were protected with disodium edetate,and 3.00% of other preservatives were also added with disodium ethylene-diamine-tetra-acetate.[Conclusion] In the actual production of preserved fruits,the traditional color protection process of sulfur treatment because the operation is simple,significant effect is still a great range of applications.The application of sulfur-free color protection technology in the actual production of preserved fruit still needs further study and popularization.
关键词
蜜饯/二氧化硫残留量/乙二胺四乙酸二钠/硫处理/无硫护色Key words
Preserved fruits/Sulfur dioxide residue/Disodium ethylene-diamine-tetra-acetate/Sulfur treatment/Non-sulfur color-protection引用本文复制引用
出版年
2017
国家科技期刊平台
NSTL
维普
万方数据