蔬菜腌制的分类.pptVIP

Diagram Title Title Add your text in here - Your text in here - Your text in here Add your text in here - Your text in here - Your text in here Add your text in here Add your text in here - Your text in here - Your text in here Add your text in here - Your text in here - Your text in here Add your text in here Title Title Title Title Title Title Title Diagram Click to add Title Click to add Title Click to add Title Click to add Title Click to add Title ThemeGallery is a Design Digital Content Contents mall developed by Guild Design Inc. Add your text in here Add your text in here Add your text in here Add your text in here Add your text in here Add your text in here Add your text in here Add your text in here Add your text in here Add your text in here Add your text in here Add your text in here Add your text in here Add your text in here Add your text in here Diagram Title Title Text in here Text in here Title Text in here Title ThemeGallery is a Design Digital Content Contents mall developed by Guild Design Inc. Diagram Click to add Text Add your text in here Your text in here Your text in here ThemeGallery is a Design Digital Content Contents mall developed by Guild Design Inc. Click to add Text Click to add Text Add your text in here Your text in here Your text in here Add your text in here Your text in here Your text in here Diagram Add your text in here Add your text in here Title A B Add your text in here D Add your text in here C Add your text in here Add your text in here Add your text in here Add your text in here [ Add your company slogan ] * * * * * 2、蔬菜在腌制中为了保持蔬菜绿色，常采取哪些措施？ ①先将原料经沸水烫漂，以钝化叶绿素酶，防止叶绿素被酶催化而变成脱叶醇叶绿素。 ②在烫漂液中加入微量的碱性物质如碳酸钠或碳酸氢钠，可控叶绿素变成叶绿素钠盐，也可使制品保持一定的绿色。 ③在生产实践中，将原料浸泡在井水中（这种水含有较多的钙，属硬水）。 * * 3、保脆有哪些措施？ （1）晾晒和盐渍用盐量必须恰当，保持产品一定含水量，以利于保脆； （2）蔬菜要成熟适度，不受损伤，加工过程中注意抑制有害微生物活动。 （3）腌制前将原料短时间放入溶有石灰的水中浸液，石灰水中的钙离子能与果胶酸作用生成果胶酸钙的凝胶。 * * 六、蔬菜腌制与亚硝胺 蔬菜中亚硝酸盐的来源？ 在酶或细菌作用下，硝酸盐可以被还原成亚硝酸盐，提供了合成亚硝基化合物