| 杨桃果脯的护色保形工艺研究 |
| |
| 引用本文： | 黄甫,谢建英.杨桃果脯的护色保形工艺研究[J].广东海洋大学学报,2002,22(6):69-72. |
| |
| 作者姓名： | 黄甫 谢建英 |
| |
| 作者单位： | 湛江海洋大学理学院,湛江,524025 |
| |
| 摘 要： | 研究了杨桃果片在不同护色液中、不同护色条件下的护色效果 ,及其在不同保脆保形液中的保脆保形效果。结果表明 ,1.7mol LNaCl水溶液腌制、护色 ,0 .0 90mol LCaCl2 + 0 .34mol LNaCl水溶液保脆保形效果较好。
|
| 关 键 词： | 杨桃 果脯 护色 保脆 保形 |
| 文章编号： | 1007-7995(2002)12-0069-04 |
| 修稿时间： | 2002年7月8日 |
Research of Protecting Coloration and Shape Technology of Preserved Carambola Fruit |
| |
| Huang Fu,Xie jian ying.Research of Protecting Coloration and Shape Technology of Preserved Carambola Fruit[J].Journal of Zhanjiang Ocean University,2002,22(6):69-72. |
| |
| Authors: | Huang Fu Xie jian ying |
| |
| Abstract: | This research has tested the protecting coloration effect on the carambola fruit flakes in different solutions and conditions, and the protecting crisp or protecting shape effect on this fruit flakes in different solutions. The results have made it clear that we can get the better protecting crisp or protecting shape effect of 0.090 mol/L CaCl 2+0.34 mol/L NaCl and protecting coloration effect of 1.7 mol/L NaCl are better. |
| |
| Keywords: | Carambola Preserved fruit Protectiving coloration Protectiving crisp Protectiving shape |
| 本文献已被 CNKI 万方数据 等数据库收录！ |
|
