摘要
以新鲜红甜椒为原料,对真空冷冻干燥红甜椒的护色技术进行了研究。结果表明,样品先用浓度为0.30mol/L的NaOH溶液于温度30℃下浸泡15min,再以质量分数为0.09%的柠檬酸和0.100%的D-抗坏血酸钠复配混合液处理后,在温度70～75℃下漂烫2min,护色效果最好。于温度-80℃下冻干样品,能有效提高红甜椒的干燥速率,且样品在包装后的含水量及色度均变化不大。
The technology of color-protecting for vacuum frozen drying sweet pepper was studied in this paper. The results showed that the optimum condition was 0.30 mol/L of sodium hydroxide for steeping the pepper at 30 ℃ for 15 minutes, and then blanching the pepper between 70 ℃ and 75 ℃ for 2 minutes after treating the sweet pepper with 0.90% of citric acid and 0.100% of natrascorb. The humidity content and color of the sweet pepper refrigerated at -80 ℃ had no obvious change.
出处
《农产品加工（下）》
2008年第6期28-30,53,共4页
Farm Products Processing
关键词
红甜椒
真空冻干
护色
sweet pepper
vacuum frozen drying
color-protecting
