| 蕨菜护色工艺条件优化 |
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| 引用本文： | 花旭斌.蕨菜护色工艺条件优化[J].食品研究与开发,2012,33(4):178-181,197. |
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| 作者姓名： | 花旭斌 |
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| 作者单位： | 西昌学院轻化工程学院,四川西昌,615013 |
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| 摘 要： | 以凉山州新鲜蕨菜为原料,研究烫漂、护色工艺条件对蕨菜质量的影响。试验结果表明,最佳烫漂工艺条件是温度90℃,时间4 min,NaCl浓度0.5%;最佳护色工艺条件研究结果是:pH 4,Cu(COOH)2浓度300 mg/kg,时间25 min。
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| 关 键 词： | 蕨菜 烫漂 护色 优化 |
Optimize on Color-protecting Process Conditions of the Bracken |
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| HUA Xu-bin.Optimize on Color-protecting Process Conditions of the Bracken[J].Food Research and Developent,2012,33(4):178-181,197. |
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| Authors: | HUA Xu-bin |
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| Affiliation: | HUA Xu-bin(School of Applied and Chemical of Engineering,Xichang College,Xichang 615013,Sichuan,China) |
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| Abstract: | Used fresh bracken from Liangshan prefecture as raw material,study on blanching and color protecting process conditions,which impacted on the quality of bracken.The experimental results indicated,under the condition of 90 ℃,salt density 0.5 %,then blanching time for 4.0 min,the effect of blanching was the best;when the materials were soaked with the color-protecting solution of 300 mg/kg Cu(COOH)2,under the condition of pH4.0,then blanching for 25.0 min at 24 ℃,the effect of color-protecting was the best. |
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| Keywords: | bracken blanching color-protecting optimize |
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