摘要
对影响雪莲果果脯品质的烫漂、护色、浸糖、干燥等关键工艺进行研究,结果表明:1.5%的盐水浸泡5min;沸水烫漂10min;2.0%VC、1.0%柠檬酸、0.2%NaHSO3护色6h;10%糖液煮沸10min后浸泡8h;真空干燥8h生产出的果脯品质最佳。
The effects of blanching, protective coloration, sugar-soaking and drying on the critical procedure of preserved smallanthus sonchifolius are studied in this paper. The result shows that the best procedure is marinating in 1.5% brine for 5 min; blanching in boiling-water for 10 rain; protective color in 2.0% VC, 1.0% citric acid, 0.2% NaHSO3 for 6 h; cooking in boiling 10% sugar solution for 10 min, then vacuum-drying for 8 h.
出处
《食品工业》
北大核心
2009年第4期16-17,共2页
The Food Industry
基金
广西教育厅科研项目(200809MS139)
关键词
雪莲果
果脯
护色
smallanthus sonchifolius
preserved fruit
protective coloration
