| 预处理对苋菜干燥速率和色泽的影响 |
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| 引用本文： | 高韩玉,孙汉巨,姜绍通,潘丽军. 预处理对苋菜干燥速率和色泽的影响[J]. 安徽农业科学, 2005, 33(11): 2091-2092,2216 |
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| 作者姓名： | 高韩玉 孙汉巨 姜绍通 潘丽军 |
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| 作者单位： | 合肥工业大学生物与食品工程学院,安徽,合肥,230009;合肥工业大学生物与食品工程学院,安徽,合肥,230009;合肥工业大学生物与食品工程学院,安徽,合肥,230009;合肥工业大学生物与食品工程学院,安徽,合肥,230009 |
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| 摘 要： | 研究了脱水苋菜的预处理工艺,分析了漂烫时间和温度,糖液、盐液浓度及pH值对干燥速率和色泽的影响。结果表明:苋菜在80℃、pH值9的1%食盐溶液中漂烫1.5 min,可获得最佳的干燥速率和色泽。
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| 关 键 词： | 苋菜 预处理 干燥速率 色泽 |
| 文章编号： | 0517-6611（2005）11-2091-02 |
| 收稿时间： | 2005-09-02 |
| 修稿时间： | 2005-09-02 |
Effects of Pretreatment on Drying Rate and Colour of Three-coloured Amaranth |
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| GAO Han-yuet al. Effects of Pretreatment on Drying Rate and Colour of Three-coloured Amaranth[J]. Journal of Anhui Agricultural Sciences, 2005, 33(11): 2091-2092,2216 |
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| Authors: | GAO Han-yuet al |
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| Affiliation: | College of Biological and Food Engineering, Hefei University of Technology, Hefei, Anhui 230009 |
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| Abstract: | The technical conditions of the pretreatment of three-coloured amaranth were studied in this paper.And then the effect of blanching time and temperature,concentration of saccharose solution and salt solution on drying rate and colour were analyzed.The results showed that the optimal blanching effects were obtained by putting three-coloured amaranth into 1%salt solution of pH 9,at 80?℃ for 1.5 minutes. |
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| Keywords: | Pre- treatment Three-coloured amaranth Drying rate Colour |
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