首页> 外文期刊>RSC Advances >Effect of calcium chloride on the uniformity of colouring in sushi red ginger slices by modulating the properties of starch
【24h】

Effect of calcium chloride on the uniformity of colouring in sushi red ginger slices by modulating the properties of starch

机译:氯化钙对淀粉特性调节寿司红姜切片着色均匀性的影响

获取原文
获取原文并翻译 | 示例
           

摘要

The colour of sushi red ginger slices without blanching is not uniform, which seriously affects their sensory quality. The effect of calcium chloride (CaCl2) pretreatment on the uniformity of colouring and the properties of ginger starch have been studied. The crystalline region of the starch in blanched ginger slices was broken, which might be beneficial for uniform colouring. The effect of CaCl2 pretreatment on starch properties depended on the concentration. The influence of CaCl2 at a concentration higher than 3.5 mol L-1 was more pronounced than that at a lower concentration. The uniformity of colouring was close to the effect of blanching treatment. Furthermore, the starch crystallization was destroyed, the granules were broken, and the polarized cross disappeared, which was consistent with that observed for the starch in blanched ginger slices. Therefore, it is possible to achieve a uniform colour in red ginger slices at room temperature through CaCl2 pretreatment.
机译:寿司红色姜切片的颜色不烫伤并不均匀,这严重影响了他们的感官质量。 研究了氯化钙(CaCl2)预处理对着色均匀性的影响及姜淀粉的性质。 Blanched Ginger切片中淀粉的结晶区域被破坏,这可能是有益的均匀着色。 CaCl2预处理对淀粉性能的影响依赖于浓度。 CaCl2在高于3.5mol L-1的浓度下的影响比在较低浓度下更明显。 着色的均匀性接近漂白处理的效果。 此外,淀粉结晶被破坏,破裂颗粒,偏振的交叉消失,这与淀粉姜切片中的淀粉观察到一致。 因此,通过CaCl2预处理,可以在室温下在红色姜切片中实现均匀的颜色。

著录项

  • 来源
    《RSC Advances》 |2019年第3期|共7页
  • 作者单位

    Jiangnan Univ State Key Lab Food Sci &

    Technol Sch Food Sci &

    Technol Collaborat Innovat Ctr Food Safety &

    Qual Control 1800 Lihu Blvd Wuxi 214122 Jiangsu Peoples R China;

    Jiangnan Univ State Key Lab Food Sci &

    Technol Sch Food Sci &

    Technol Collaborat Innovat Ctr Food Safety &

    Qual Control 1800 Lihu Blvd Wuxi 214122 Jiangsu Peoples R China;

    Jiangnan Univ State Key Lab Food Sci &

    Technol Sch Food Sci &

    Technol Collaborat Innovat Ctr Food Safety &

    Qual Control 1800 Lihu Blvd Wuxi 214122 Jiangsu Peoples R China;

    Laiwu Manhing Foods Corp 1 Wanxing Rd Laiwu 271100 Shandong Peoples R China;

    Jiangnan Univ State Key Lab Food Sci &

    Technol Sch Food Sci &

    Technol Collaborat Innovat Ctr Food Safety &

    Qual Control 1800 Lihu Blvd Wuxi 214122 Jiangsu Peoples R China;

    Jiangnan Univ State Key Lab Food Sci &

    Technol Sch Food Sci &

    Technol Collaborat Innovat Ctr Food Safety &

    Qual Control 1800 Lihu Blvd Wuxi 214122 Jiangsu Peoples R China;

    Jiangnan Univ State Key Lab Food Sci &

    Technol Sch Food Sci &

    Technol Collaborat Innovat Ctr Food Safety &

    Qual Control 1800 Lihu Blvd Wuxi 214122 Jiangsu Peoples R China;

    Laiwu Manhing Foods Corp 1 Wanxing Rd Laiwu 271100 Shandong Peoples R China;

  • 收录信息
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类 化学;
  • 关键词

相似文献

  • 外文文献
  • 中文文献
  • 专利
获取原文

客服邮箱:kefu@zhangqiaokeyan.com

京公网安备:11010802029741号 ICP备案号:京ICP备15016152号-6 六维联合信息科技 (北京) 有限公司©版权所有
  • 客服微信

  • 服务号