摘要
从分子水平研究了百合的除苦方法,用正交法对除苦工艺条件进行了优化筛选,找到了一种合适的除苦新工艺,并在除苦的同时进行了护色处理,结果令人满意。
A new method of debittering lily from the level of molecule was sug g ested and debittering technolog ical conditions were optimized by vertical -method.The experiment result is satisfactory.A proper process combining debittering with colour protection was developed.The method is economical,practicable.
出处
《食品工业科技》
CAS
CSCD
北大核心
2003年第7期38-39,共2页
Science and Technology of Food Industry
