摘要
以雷竹笋作为原料,研究腌制雷笋护色工艺中的热烫时间和护色配方。结果表明:(1)根据可溶性固形物含量变化得出80℃热烫的较佳时间为12min;(2)以笋亮度为主要试验指标,通过试验和结果分析得出较佳护色配方为0.20%柠檬酸、0.50%Vc、0.035%EDTA-2Na。
The effects of blanching time and color fixatives on bamboo shoots were studied.The results showed：（1）By the soluble solid shape content the best blanching time at 80℃ for 12 minutes.（2） Based on single experiment,the brightness as the main test target,the optimum conditions were found as follows： citric acid 0.20%,Vc0.50%,EDTA-2Na 0.035% of the curing liquid.
出处
《安徽农学通报》
2011年第23期167-168,153,共3页
Anhui Agricultural Science Bulletin
基金
浙江农林大学天目学院大学生科技创新项目(项目编号:TMKY1005
笋制品非硫护色关键工艺研究)
关键词
雷笋
褐变
护色
无硫
Bamboo shoots
Brown
color protection
Hon-sulfites
