摘要
针对水煮莲藕容易褐变的现象,进行了漂白和护色试验, 最后优选出了最适的漂白护包方案:用0.15％低亚硫酸钠 溶液,在40℃的环境下,漂白60min;用0.40％M试剂或 0.20％柠檬酸+0.10％V_C+0.30％六偏磷酸钠+0.20％明矾溶 液护色处理2～3h。
This text aims at the boiled lotus root easily browning, proceeding the bleaching and preventing of discoloration experiment, finally find out the most suitable bleaching and prevention of discoloration project:use 0.15% sodium hyposulfitc solution ,under 40℃ of the environment, bleaching 60 minutes, and 0.40% M agent or 0.20% citrc acid+0.10% vitamin C + 0.30% sodium hexametaphate+0.20% alum handle for 2-3 hours.
出处
《食品工业科技》
CAS
CSCD
北大核心
2003年第11期48-49,共2页
Science and Technology of Food Industry
