| 真空冻干红甜椒护色技术研究 |
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| 引用本文： | 祝霞,韩舜愈. 真空冻干红甜椒护色技术研究[J]. 农产品加工．学刊, 2008, 0(6): 28-31 |
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| 作者姓名： | 祝霞 韩舜愈 |
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| 作者单位： | 甘肃农业大学食品科学与工程学院,甘肃,兰州,730070 |
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| 摘 要： | 以新鲜红甜椒为原料,对真空冷冻干燥红甜椒的护色技术进行了研究。结果表明,样品先用浓度为0.30mol/L的NaOH溶液于温度30℃下浸泡15min,再以质量分数为0.09%的柠檬酸和0.100%的D-抗坏血酸钠复配混合液处理后,在温度70～75℃下漂烫2min,护色效果最好。于温度-80℃下冻干样品,能有效提高红甜椒的干燥速率,且样品在包装后的含水量及色度均变化不大。
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| 关 键 词： | 红甜椒 真空冻干 护色 |
Studies on Color-protecting of Vacuum Frozen Drying Sweet Pepper |
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| Zhu Xia,Han Shunyu. Studies on Color-protecting of Vacuum Frozen Drying Sweet Pepper[J]. Nongchanpin Jlagong.Xuekan, 2008, 0(6): 28-31 |
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| Authors: | Zhu Xia Han Shunyu |
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| Affiliation: | Zhu Xia,Han Shunyu(College of Food Science , Engineering,Gansu Agricultural University,Lanzhou,Gansu 730070,China) |
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| Abstract: | The technology of color-protecting for vacuum frozen drying sweet pepper was studied in this paper.The results showed that the optimum condition was 0.30 mol/L of sodium hydroxide for steeping the pepper at 30 ℃ for 15 minutes,and then blanching the pepper between 70 ℃ and 75 ℃ for 2 minutes after treating the sweet pepper with 0.90% of citric acid and 0.100% of natrascorb.The humidity content and color of the sweet pepper refrigerated at-80 ℃ had no obvious change. |
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| Keywords: | sweet pepper vacuum frozen drying color-protecting |
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