摘要
通过单因素实验法和正交实验法确定合适的烫漂温度、烫漂时间、烫漂液和浸护液配方;通过比较产品色泽和复水比选择理想的干制工艺。研究表明,烫漂液中添加3%的食盐、200mg/L的柠檬酸和400mg/L的D-异抗坏血酸钠;烫漂温度95℃、烫漂时间为4min;浸护液采用10%糊精、10%蔗糖、5%食盐的配方;用真空干燥法得到的荷兰豆嫩荚的干制品色泽及综合品质最好。
The appropriate hot drift temperature,time,hot liquid and the Baptist bleaching solution for the ideal formula and drying methods by single-factor test and orthogonal test were mainly determined.The results showed that adding 3% of salt,200mg/L of citric acid and 400mg/L of the D-sodium erythroblast to hot liquid drift,bleaching hot temperature was 95℃ and time was 4min,baptist for 10% dextrin,10% sugar,5% salt of the formula,vacuum drying（cost factor）pea pods got the best quality of integrated dry products.
出处
《食品工业科技》
CAS
CSCD
北大核心
2011年第9期329-332,共4页
Science and Technology of Food Industry
关键词
荷兰豆
烫漂
干制
浸护
sweet broad pea
hot bleaching
dried
baptist care
