摘要
采用正交试验和现代干燥技术,研究了鸭儿芹冻干制品的加工工艺及其加工过程中的护色技术.结果表明:用0.15%NaHCO3烫漂液于90℃条件下水浴烫漂90 s,鸭儿芹的护色效果最佳.鸭儿芹冻干制品在品质评定、复水性和复原性方面明显优于热风干制鸭儿芹制品,且冻干鸭儿芹复水后的品质与新鲜鸭儿芹相当.
The processing technology of the freeze - drying product of Cryptotaenia Japinica Hassk and the color - protecting technique in the course of processing were studied with orthogonal experiment and modem drying technique. The result showed that the best effect of color - protecting could be obtained when the materials were blanched for 90s at 90℃ in the solution of 0.15% NaHCO3. The freeze - dried products of Cryptotaenia japinica Hassk in the quality assessment, rehydration and recovery are superior to hot - air dried products. The freeze - drying product of Cryptotaenia japinica Hassk after rehydration is close to fresh Cryptotaenia Japinica Hassk in quality.
出处
《湖北民族学院学报（自然科学版）》
CAS
2008年第3期273-276,共4页
Journal of Hubei Minzu University(Natural Science Edition)
基金
湖北省教育厅科学技术研究重点项目(D20059006)
关键词
鸭儿芹
山野菜
护色
真空冷冻干燥
Cryptotaenia japinica Hassk
wild vegetable
color - protecting
vacuum freeze - drying
