摘要
以色度值 -a /b 为指标 ,研究了甜椒和黄瓜制取绿色蔬菜汁时Zn2 + 护色的优化热烫条件。结论为热烫温度 85℃ ,热烫时间 1min ,Zn2 + 浓度为 0 0 5 % ,pH为 8
The conditions for blanching and green protecting of pimiento and cucumber juices with Zn 2+ are studied, taking chroma value (-a*/b*) as the index. It is concluded that 85℃, 1 min, 0 05% Zn 2+ and pH 8 5 are optimal.
出处
《饮料工业》
2001年第3期39-41,共3页
Beverage Industry
关键词
绿色蔬菜汁
热烫护绿
叶绿素
饮料
green vegetable juice
blanching and green protecting
chlorophyll
