らっきょう漬けの無機成分およびペクチン含量の変化

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  • らっきょう漬けの無機成分およびペクチン含量の変化(B. 生活科学)
  • ラ ッ キョウ ツケ ノ ムキ セイブン オヨビ ペクチン ガンリョウ ノ ヘ
  • Changes in Mineral and Pectin Contents in Pickled Rakkyo (Allium chinense G. Don) (B. LIVING SCIENCE)

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This study was carried out to clarify the changes in mineral and pectin contents in pickled Rakkyo. In this experiment, after the pre soaking (shitazuke) was done with 1% salt during 7 days, Rakkyo was pickled in vinegar (1250ml/kg) added sugar (200g/l). As the results, pectin and Ca, Mg, K contents were decreased in 90 days after soaking. For the keeping of good hardiness, in the case of added 1% CaCl_2 to vinegar, pectin in aqueous soluble fraction and Ca contents were increased respectably, and an increase in hardiness was recongnized. On the other hand, pectin and Ca, K, Na contents did not changes by addition of MgCl_2 (0.5,1 and 3%), but hardiness was increased slightly.

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