摘要
以新鲜蕨菜为原料,对其护色保脆工艺进行了研究,结果表明,葡萄糖酸锌3.5mg/L、乳酸锌50mg/L、碳酸氢钠300mg/L、亚硫酸钠300mg/L、醋酸锌250mg/L组成的复合液护色效果最佳。乳酸钙100mg/L、氯化钙50mg/L、氯化镁150mg/L复合剂保脆效果最佳,护色剂与保脆剂的最佳配比为1∶2。蕨菜真空冷冻干燥最佳条件是升华温度15℃、冷阱温度-55℃、真空度10Pa。
Based on the study of color-protection and brittleness-keeping on the fresh bracken , the result is that the best method of color-protection is to soaked bracken with the mixture solution with 3.5mg/L C12H22O14Zn, 50mg/L C6H10 O6Zn, 300mg/L NaHCO3, 300mg/L Na2SO3, and 250mg/L Zn（CH3COO）2. The best effort on brittleness-keeping is to soaked bracken with the mixture solution with 100mg/L C6 H10 O6Ca, 50mg/L CaCl2, and 150mg/L MgCl2. The optimum proportion between the color-protection solution and brittleness-keeping solution is 1 ： 2. The best condition on vacuum freeze-drying of bracken is sublimating temperature： 15℃, freeze-trap temperature：- 55 ℃, and vacuum： 10Pa.
出处
《中国林副特产》
2008年第6期7-10,共4页
Forest By-product and Speciality in China
基金
甘肃省蕨菜基地及产业化建设(2GS042-A41-003)
关键词
蕨菜
护色
保脆
冷冻干燥
Pteridium aquilinum
Color-protection
Brittleness-keeping
Freeze-drying
