以热风干燥菜心为原料的蔬菜纸护色工艺  

Studies on Color-Protecting of Vegetable Paper With Air Dehydrated Brassica parachinensis

作　　者：李方[1] 张慜[1] 

机构地区：[1]江南大学食品学院,江苏无锡214122

出　　处：《食品与生物技术学报》2007年第4期6-10,共5页Journal of Food Science and Biotechnology

基　　金：国家自然科学基金项目(20576049).

摘　　要：研究了热风干燥（AD）菜心复水时间、碱性复水液及护色剂对蔬菜纸的影响,并优化了蔬菜纸的护色工艺。实验结果表明,在复水时间为6-10min时蔬菜纸色泽较好,复水时间越长,蔬菜纸的维生素C（VC）质量分数越低。在pH=7-8的条件下复水时,蔬菜纸色泽较好但VC质量分数较低。乙酸锌溶液对蔬菜纸的护色效果最好,对蔬菜纸的VC质量分数影响不大。In this manuscript, the effect of different rehydration time, alkalescent water for rehydration, different agents on vegetable paper,and the color-protecting were investigated and optimized. When the time of rehydration was 5- 11 min, the color of vegetable paper was better, and the longer of the time of rehydration, the less of VC in vegetable paper. The color of vegetable paper which rehydrated in alkalescent water was better and Vc in that was less. The effect of Zn （AC）2 on color-protection of vegetable paper was best,and it had little effect on VC in vegetable paper.

关 键 词：热风干燥 菜心 护色 乙酸锌 

分 类 号：TS255[轻工技术与工程—农产品加工及贮藏工程]