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《Journal of Anhui Polytechnic University》 2011-02
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The stability of the liquid used in cooking sunflower seeds

LI Chun-bao,SUN Yan-yan,SHI Xue-lei (Qiaqia Food Co.,Ltd.,Hefei 230601,China)  
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.
【Fund】: 安徽省科技攻关基金资助项目(09010301022)
【CateGory Index】: TS255.6
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