[1]周万龙,曾进,杜宴辉.薇菜干复水护色研究[J].深圳大学学报理工版,1997,14(2-3):83-87.
 Zhou Wanlong,Zeng Jin and Du Yanhui.Study on Technology of Reconstitution and Anti-discoloration of Dried Osmlanda Cinnamonea L.[J].Journal of Shenzhen University Science and Engineering,1997,14(2-3):83-87.
点击复制

薇菜干复水护色研究()
分享到:

《深圳大学学报理工版》[ISSN:1000-2618/CN:44-1401/N]

卷:
第14卷
期数:
1997年2-3期
页码:
83-87
栏目:
电子与信息科学
出版日期:
1997-09-30

文章信息/Info

Title:
Study on Technology of Reconstitution and Anti-discoloration of Dried Osmlanda Cinnamonea L.
作者:
周万龙曾进杜宴辉
深圳大学应用化学系, 深圳518060
Author(s):
Zhou Wanlong Zeng Jin and Du Yanhui
Dept. of Applied Chemistry, Shenzhen University, Shenzhen 518060, P .R .China
分类号:
TS 295.7
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,提高了薇菜的感官质量及食用方便性.
Abstract:
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 CinnamoneaL.
更新日期/Last Update: 2016-03-15