摘要
以4种极易褐变的代表性新鲜果蔬原料开展护色工艺研究,通过不同热烫参数及碱液浓度试验,结果表明:樱桃最佳护色工艺沸水热烫2 min;蓝莓65℃热水烫漂5 min;0.5%NaHCO3沸液1 min烫漂处理为黄瓜、菠菜最佳护绿工艺参数,浸泡时间3 h可充分去除热表面残留的碱液。
Four kinds of fruit and vegetable materials were used to study the color preservation technology. By several blanching treatments and lye concentration experiments, the results show the best color preservation technology for cherry is boiling water 2 min; blueberry is 65 ℃ with water 5 min; cucumber and spinach are 0.5% NaHCO3 with boiling water 2 min, the soak time is 3 h to wipe off the residual lye.
出处
《粮食与食品工业》
2016年第6期56-59,63,共5页
Cereal & Food Industry
关键词
果蔬
护色
热烫
garden stuff
color preservation
blanching
