关于干制黄花菜烹饪前复水对二氧化硫残留量影响分析
Analysis of the Effect of Rehydration Before Cooking Dried Daylily on Sulfur Dioxide Residuals
杨云华 1彭飞进 1杨云祥1
作者信息
- 1. 云南华测检测认证有限公司,云南昆明 650214
- 折叠
摘要
选取含有一定量二氧化硫的干制黄花菜,模拟烹饪前复水过程,每次浸泡前淘洗并复水 2 h,多次复水后测定黄花菜中二氧化硫残留量.结果显示,复水次数越多,二氧化硫残留量越少.本实验操作流程简便,实用性较高,便于广大消费者参考操作.
Abstract
The dried daylily containing a certain amount of sulfur dioxide was selected to simulate the rehydration process before cooking.The sample was washed and rehydrated for 2 h before each soaking,and the sulfur dioxide residue in the daylily was determined after multiple rehydration.The results showed that the more times of rehydration,the less sulfur dioxide residue.The operation process of this experiment is simple and practical,which is convenient for consumers to refer to the operation.
关键词
干制黄花菜/复水/二氧化硫Key words
dried daylily/rehydration/sulfur dioxide引用本文复制引用
出版年
2024
NETL
NSTL
维普
万方数据