食品工业科技2013，Vol.34Issue(8)：262-265,269,5.
脱水莴笋片加工技术和贮藏研究
Study on processing technology and storage for the dehydration Lettuce piece
摘要
Abstract
The effect of blanching parameters on the activity of POD,cooked degree,microbiology indicators on the Lettuce piece was investigated. The relationship between the activity of POD,and content of chlorophyll in dehydratation lettuce piece under several blanching conditions was analyzed. Preliminary storage test of dehydrated lettuce piece was also analyzed. It showed:95℃4min was the best blanching condition,0.03% ZnAc2,0.02% NaHSO3 was the best effect on colour-protecting. 1% salt,6% glucose,4% lactos was the best osmotic process,low temperature was the best colour-protecting method.关键词
脱水/莴笋/加工/贮藏/研究Key words
dehydration/ Lettuce/ processing/ storaged/ research分类
轻工纺织引用本文复制引用
陈亦辉,冯宇飞,叶兴乾..脱水莴笋片加工技术和贮藏研究[J].食品工业科技,2013,34(8):262-265,269,5.基金项目
国家星火计划(2012GA701003)子课题 （2012GA701003）
余姚市农业与社发项目(2011N12). （2011N12）
