摘要
研究了苦瓜在干燥过程中采用的护绿方法及其效果,并初步探讨了苦瓜烫漂条件与褐变的关系。实验结果表明,0.5cm厚的新鲜苦瓜片,用3%Na2SO3+0.3%HCl护绿液,85℃烫漂3min,迅速置于清水中冷却后,再在3%Na2SO3+0.3%HCl溶液中浸泡30min,然后在85℃下鼓风干燥6h,成品密封于真空袋中,在常温下可保存2个月以上不退色,不褐变。
The present studies were conducted on the measures and the effects of balsam pear green- maintaining during the course of drying, the preliminary relationships between blanching and browning. The products sealed in the vacuum bag could be preserved over 2 months and not be lost color and browning under normal temperature according to the following treatments： cutting the fresh balsam pear into 0.5 cm thick, using fixatives of Na2SO3＋0.3% HCI, blanching 3 minutes under 85 ℃ and then cooled immediately in water, after that immersing 30 minutes in the cooled solution of 3% Na2SO3＋0.3% HCI, at last wind drying 6 hours under 85℃.
出处
《食品科技》
CAS
北大核心
2009年第5期85-87,共3页
Food Science and Technology
基金
浙江省高校“重中之重学科”建设项目(ZZ05-08)
关键词
苦瓜
护绿
颜色
balsam pear
green-maintaining
color
