摘要
试验对新鲜荷叶进行杀菌,经CaCl2溶液或植酸溶液浸泡后,在不同干燥条件(温度、时间)进行干燥处理,然后放在常温下贮藏。结果表明:(1)Ca2+在荷叶干燥中有抑制自由水分散失和增强荷叶的拉伸性能的双重作用;(2)植酸除具有很强的杀菌防腐效果外,还具有很强的保水性,增加荷叶的柔韧度;(3)最佳干燥技术参数为5%Ca2+浸泡15min、0.1%植酸浸泡10min、60℃干燥50min或5%Ca2+浸泡15min、1%植酸浸泡10min、70℃干燥30min。
Fresh lotus leaf sterilized with bactericide were dipped in solutions of either calcium chloride（CaCl2） or phytic acid （PA）, then were dried at different conditions （temperature, time） and storaged at ambient temperature. The results showed that： （1）CaCl2 dips could restrain water vaporizing and improved extensibility of lotus leaf. （2）PA could not only kill germs but also could maintain moisture content of lotus leaf, thus the pliability and toughness of lotus leaf was strengthened. （3）The optimum processing parameter was： the lotus leaf was dipped in solution of 5% CaCl2 for 15 minutes and 0.1% PA for 10 minutes, then dried at 60% for 50 minutes or dipped in solution of 5% CaCl2 for 10 minutes and 1% PA for 10 minutes, then dried at 70% for 30 minutes.
出处
《食品科技》
CAS
北大核心
2005年第12期80-83,共4页
Food Science and Technology
关键词
荷叶
干燥
CACL2
植酸
lotus leaf
dry
calcium chloride
phytic acid
