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。
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.
出处
《食品研究与开发》
CAS
北大核心
2012年第4期178-181,197,共5页
Food Research and Development
关键词
蕨菜
烫漂
护色
优化
bracken
blanching
color-protecting
optimize
