节点文献
脱水甘蓝护色工艺研究
Study on the colour protection technology of dehydrated cabbage
【摘要】 针对热烫对蔬菜颜色的影响,通过试验得出脱水甘蓝的热烫工艺条件为:pH8.5、温度95℃、时间为80s,在此条件下生产出的干燥产品护色效果最好。
【Abstract】 The impact of blanching for vegetables color was researched, by experiments, dehydration cabbage blanching conditions were as follows : pH 8.5, temperature 95℃, time 80 s, under these conditions, the drying products had the best color.
- 【文献出处】 食品工程 ,Food Engineering , 编辑部邮箱 ,2007年02期
- 【分类号】TS255.3
- 【被引频次】3
- 【下载频次】226