摘要
实验对莴笋泡菜护绿护脆工艺进行研究,通过正交试验确定最佳工艺条件:护脆处理:低温漂烫时间20 min,温度55℃,乳酸钙添加量为20 g/L;护绿处理:铜离子浓度为500μg/mL,锌离子浓度为500μg/mL,温度为80℃,浸泡时间为3 h。
The green-protecting and crisp-keeping technology of the lettuce kimchi was studied through the orthogonal test.The optimum process conditions were obtained：crisp-keeping handling：low temperature blanching time of 20 min,temperature 55 ℃,calcium lactate addition level 20 g /L;green-protecting treatment ：copper ion concentration of 500 μg/mL,zinc ion concentration of 500 μg/mL,the temperature is 80 ℃,soaking for 3 hour.
出处
《中国调味品》
CAS
北大核心
2011年第6期59-60,74,共3页
China Condiment
关键词
莴笋
泡菜
护绿
护脆
lettuce
pickles
green-protecting
crisp-keeping
