| 枸杞嫩茎叶干制工艺研究 |
| |
| 引用本文： | 张西敏,巩振辉.枸杞嫩茎叶干制工艺研究[J].河北农业科学,2008,12(5):105-107. |
| |
| 作者姓名： | 张西敏 巩振辉 |
| |
| 作者单位： | 1. 秦皇岛市蔬菜管理中心,河北,秦皇岛,066600;西北农林科技大学,陕西,杨凌,712100
2. 西北农林科技大学,陕西,杨凌,712100 |
| |
| 摘 要： | 以枸杞嫩茎叶为材料,研究了热风干燥条件下的较优加工工艺参数。结果表明：采用0.04%的Zn（CH3COO）2＋0.02%的Na2SO3的混合液作为护绿剂效果好于锌铜护色;漂烫温度95-100℃、漂烫时间100 s有利于保持色泽和营养成分;用4%的蔗糖溶液浸泡30 min,可以明显改善制品的复水性。
|
| 关 键 词： | 枸杞 茎叶加工 漂烫温度 漂烫时间 干燥温度 |
Study on the Drying Process and Technology of Tender Stem and Leaves of Wolfberry |
| |
| ZHANG Xi-min,GONG Zhen-hui.Study on the Drying Process and Technology of Tender Stem and Leaves of Wolfberry[J].Journal of Hebei Agricultural Sciences,2008,12(5):105-107. |
| |
| Authors: | ZHANG Xi-min GONG Zhen-hui |
| |
| Institution: | ZHANG Xi-min, GONG Zhen-hui ( 1. Qinhuangdao Vegetable Management Center, Qinhuangdao 066600, China ; 2. Northwest Sei-teeh University of Agriculture and Forestry, Yangling 712100, China) |
| |
| Abstract: | Taking the tender stem and leaf of wolfberry as material, the parameter of excellent processing craft was studied under the hot wind and aridity condition. Result showed that effect of preserving green using mixed liquid of 0. 04% Zn （CH3COO）：and 0. 02% Na：SO3 was better than using Zn and Cu. The optimum bleaching temperature and bleaching time were 95 to 100 ℃ and 100 s, respectively. They were beneficial to maintain color, luster and nutrition. The resetting water could be improved evidently after soaked for 30 min with 4% sucrose solution. |
| |
| Keywords: | Wolfberry Stem and leaf processing Blanching temperature Blanching time Drying temperature |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ |
|
