摘要
以新鲜的枸杞嫩茎叶为原料,采用L9(34)正交试验,研究不同种类护绿剂在不同漂烫条件下,对枸杞嫩茎叶护绿效果的影响及其过程中的质量控制,得出最佳护色技术。试验结果表明:用Zn2+(0.04%)、Na2SO3(0.02%)的护绿剂,在pH为6.5、95℃条件下漂烫1.5min,护绿效果最好且能较好地保持原有质地。
Using tender stem and leaf of Chinese wolfberry as raw materials, the effect of different kinds of green-preserving effectiveness of color-protection and the quality control in the process under the different blanching conditions such as the different green-preserving agent were studied. The result showed, when the materials were blanched with the green-preserving solution of Zn2+(0.04%)? Na2SO3(0.02%)? pH6.5 for 1.5 minutes at 95℃, the best technology of protecting green color could be obtained and the effectiveness of preserving green was the best, which could keep the original quality.
出处
《食品科技》
CAS
北大核心
2005年第6期34-36,共3页
Food Science and Technology
关键词
枸杞
护色
质量控制
Chinese wolfberry
green-protection
quality control
