摘要
研究了荔枝干制过程中的护色工艺与果干色泽的关系,通过正交试验探讨了漂烫时间、漂烫液酸含量、V c含量、ZnC l2含量对果干色泽的影响,得出了最佳组合方案,即用含有2%酸液、0.3%ZnC l2的漂烫液漂烫10 s。
In order to grope for technology of drying litchi （Litchii chinensis Sonn. ）, the relationship between drying process and color of dried litchi skin was studied. The affectors studied in the drying processing included blanching time, concentration of acid, Vc and ZnClz in the blanching solution. The better combination that blanching last 10 seconds in the blanching solution containing 2% acid and 0. 3% ZnCl2 was found.
出处
《经济林研究》
2005年第3期49-50,共2页
Non-wood Forest Research
基金
2002国家农业
生物高技术产业化专项资助[计高技2002(1115)]
关键词
荔枝
干制
护色
litchi
drying
color retention
