薇菜干复水护色研究  

Study on Technology of Reconstitution and Anti-discoloration of Dried Osmlanda Cinnamonea L.

作　　者：周万龙[1] 曾进[1] 杜宴辉 

机构地区：[1]深圳大学应用化学系,深圳518060

出　　处：《深圳大学学报（理工版）》1997年第2期83-87,共5页Journal of Shenzhen University(Science and Engineering)

摘　　要：采用正交实验法研究了薇菜干的复水护色工艺 ,薇菜干复水前后部分金属元素的含量变化及制成软罐头的杀菌工艺条件 ,为工业化生产积累了相关的工艺参数 。The technology of manufacturing canned Osmlanda Cinnamonea L.from dried Osmlanda Cinnamonea L.is studied.The conditions of reconstitution and anti discoloration,the variation of amount of some metal elements,and sterilizing technology are discussed using orthogonal design.The study benefits to improve the sense quality and convenience to eat,and to raise the commercial value of Osmlanda Cinnamonea L.$$$$

关 键 词：薇菜干 复水 护色 薇菜罐头 野菜干 

分 类 号：TS295.7[轻工技术与工程—农产品加工及贮藏工程] TS255.52[轻工技术与工程—食品科学与工程]