| 脱水莴苣片的护色工艺研究 |
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| 引用本文： | 江玲,张憨,孙金才. 脱水莴苣片的护色工艺研究[J]. 干燥技术与设备, 2009, 7(6): 266-270 |
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| 作者姓名： | 江玲 张憨 孙金才 |
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| 作者单位： | [1]食品科学与技术国家重点实验室（江南大学）,江苏无锡214122 [2]浙江海通食品有限公司,浙江慈溪315300 |
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| 基金项目： | 国家863专项（No.2006AA09ZA30）和国家863重点（No.2007AA100406）. |
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| 摘 要： | 针对脱水莴苣片在贮藏过程中的变色问题进行研究，寻找出有效的护色方法。首先。通过研究最佳的热烫条件，保证酶活对颜色没有影响，并尽量减少热烫对颜色的损失，选择出最佳的热烫条件为95℃、4min。然后，采用各种护色方法进行试验，最终得出了糖和盐的渗透处理是最好的护色方法。并研究了渗透处理对莴苣片的其他影响，得出渗透处理不但提高了色素的稳定性，而且降低了水分活度。增加了产品的得率，提高了复水速率。
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| 关 键 词： | 脱水 莴苣片 护色 渗透 贮藏 |
Study of Colour Protection for the Dehydration Lettuce Slices |
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| JIANG Ling,ZHANG Min,SUN Jin-cai. Study of Colour Protection for the Dehydration Lettuce Slices[J]. , 2009, 7(6): 266-270 |
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| Authors: | JIANG Ling ZHANG Min SUN Jin-cai |
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| Affiliation: | 1.State Laboratory of Food Science and technology, Jiangnan University, Wuxi 214122; 2.Zhejiang Haitong Food Company,Cixi, Zhejiang 315300,China) |
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| Abstract: | Aimed at the deeoloretion problem of the dehydration lettuce slices, the effective colour protection methods were studied in this paper. Firstly, making sure the enzymatic activity had on effect on the colour and reducing the loss of blanching on the colour, we chose the 95℃ 4min as the optimal condition. Then, through the different colour-protecting methods, we obtained the osmotic with sugar and salt which has the perfect protecting effect. Furthermore, it was found that the osmotic als0 can slow down the water activity,increase the yield of product, improve the rehydration rate. |
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| Keywords: | dehydration lettuce slice colour protection osmotic storage |
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