作　　者： ; ;

机构地区： 华南农业大学食品学院食品工程系

出　　处： 《食品工业科技》 1999年第1期25-26,共2页

摘　　要： 对苦瓜常压干燥过程的护绿措施进行了研究，探讨各种护绿剂的效果，并初步研究了苦瓜烫漂和干燥条件与褐变的关系。结果表明，０．５ｃｍ厚的新鲜苦瓜片，用４０μｇ／ｋｇＣｕ（Ａｃ）２＋７４μｇ／ｋｇＥＤＴＡ钠盐＋８００μｇ／ｋｇＭｇＣＯ３＋３ｇ／ｋｇＣａＣｌ２护绿剂，８５℃烫漂３ｍｉｎ，迅速置于清水中冷却后，在３％Ｎａ２ＳＯ３＋０．３％ＨＣｌ溶液中冷浸１０～２０ｍｉｎ，然后在８５℃下鼓风干燥５～６ｈ，成品密封于真空袋中，在常温下可保存２个月以上不褪色，不褐变。 The present studies were conducted on the measures of balsam pear greenmaintaining during drying in normal pressure,the effects of some kinds of fixatives on green maintaining and the preliminary relationships between blanching and drying conditions and browning.The products sealed in the vacuum bag could be preserved over 2 months and not be lost color and browning under normal temperature according to the following treatments:cutting the fresh balsam pear into 0 5cm thick,using fixatives of 40μg/kg Cu(Ac) 2+74μg/kgEDTA Na 2+800μg/kgMgCO 3+3g/kg CaCl 2,blanching 3 minutes under 85℃ and then cooled immediately in water,after that immersing 10-20 minutes in the cooled solution of 3% Na 2SO 3+0 3% HCl,at last wind drying 5-6 hours under 85℃.

关 键 词： 苦瓜 护绿 脱水苦瓜 护色

领　　域： [轻工技术与工程] [轻工技术与工程]