香瓜子煮制过程中汤料水稳定性研究

分别采用分光光度法、液相色谱法和气相色谱法、滴定法测定了香瓜子煮制工艺汤料水的吸光度值、甜味剂含量及食盐的含量,根据测定的吸光度值、甜味剂及食盐含量变化特性并结合汤料水的pH值变化来确定香瓜子煮制工艺的稳定性及适宜连续煮制锅次.结果表明：采用文中所述的香瓜子煮制工艺,汤料水的pH值在4.7以上的连续煮制锅次可达到80锅,汤料水的吸光度值及甜味剂含量在一定范围内基本趋于平稳,从而验证了该煮制工艺的稳定性.

The stability of the liquid used in cooking sunflower seeds

The absorbence of the soup of melon seeds during cooking process was detected by spectrophotometry. The sweeteners in the soup were detected by liquid chromatography and gas chromatography, and the salt content was measured by titration.According to the values of the absorbance,the sweeteners, the salt content and the pH of the soup,the stability of cooking process to melon seeds and the times of continuous cooking melon seeds in one pot of soup can be determined.The results show that one pot of soup can be used up to 80 times under the conditions of both using the cooking process described by the paper and keeping the pH over 4.7,and that the absorbance of the soup and sweeteners in the soup tend to be stable,and the results verify the stability of the cooking process.