摘要
通过正交试验探讨了漂烫时间、漂烫液酸浓度、Vc浓度、ZnC l2浓度对荔枝干色泽的影响,得出了最佳组合方案,即用含有2%酸液、0.3%ZnC l2的漂烫液漂烫10 s。
In order to probe into technology of drying for litchi （Litchii chinensis Sonn. ）, the relationship between drying process and color of dried litchi skin was studied. The effect of drying processing conditions including blanching time, washing solution, Vc and ZnCl2 concentration was analyzed and the best combination was found out. In addition, the principle of technology of drying for litchi was briefly summarized.
出处
《亚热带农业研究》
2005年第3期57-59,共3页
Subtropical Agriculture Research
基金
2002国家农业
生物高技术产业化专项资助项目[计高技2002(1115)]
关键词
荔枝
干制
护色
litchi
drying
color retention
