摘要
以新鲜莲藕为试材,研究了鲜切莲藕的加工工艺及加工过程中杀菌护色的问题。结果表明,鲜切莲藕在p H值5-6条件下用50 mg/L的ClO2浸泡液处理10 min,在0-4℃的温度下贮藏20 d,产品品质稳定,杀菌护色效果优于常用的护色剂。
Using fresh lotus root as material, study on the processing technology and the process of sterilization of fresh cut lotus root color problem. Results show that fresh cut lotus root with 50 mg/L chlorine dioxide soaking treatment for 10 min under the condition of pH 5-6, storage of 20 d at the temperature of 0-4 ℃. Product has stabilie quality, the effect of sterilization is better than that of common color protecting agent.
出处
《农产品加工》
2016年第8期19-20,共2页
Farm Products Processing
关键词
CLO2
护色
鲜切莲藕
chlorine dioxide
color-protection
fresh-cut lotus root
