| 风味苦瓜食品的研制 |
| |
| 引用本文： | 孙鹏,黄衍芬.风味苦瓜食品的研制[J].农产品加工．学刊,2008(12). |
| |
| 作者姓名： | 孙鹏 黄衍芬 |
| |
| 作者单位： | 湛汀师范学院生命科学与技术学院,广东湛江,524048 |
| |
| 摘 要： | 探讨了苦瓜切片脱苦和护色的工艺条件,制备了不同风味的苦瓜食品。结果表明,苦瓜切片在质量分数为10%的NaCl,在温度80℃溶液中漂烫0.5min,再在pH值为6、质量浓度为0.2mg/mL的醋酸锌溶液中浸泡20min,经过调配得到4种风味口感俱佳的即食苦瓜食品。
|
| 关 键 词： | 苦瓜 脱苦 护色 |
Study on Flavour Food of Bitter Melon |
| |
| Sun Peng,Huang Yanfen.Study on Flavour Food of Bitter Melon[J].Nongchanpin Jlagong.Xuekan,2008(12). |
| |
| Authors: | Sun Peng Huang Yanfen |
| |
| Institution: | Sun Peng,Huang Yanfen (Life Science , Technology School,Zhanjiang Normal University,Zhanjiang,Guangdong 524048,China) |
| |
| Abstract: | In order to expand utilization path of bitter melon,this paper studied the technology condition of debitterizing and remaining color,prepared different flavour bitter melon food. The results showed that bitter melon slice heated 0.5 minutes in 10% sodium chloride solution,and soaked 20 minutes in zinc acetate solution with the concentration of 0.2 mg/mL and pH 6, then blended bitter melon,it could get 4 kinds bitter melon foods with better flavoure and feeling. |
| |
| Keywords: | bitter melon debitterize remain color |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ |
|
