预处理对脱水蔬菜色素保存的影响

Effects Of Pretreatments On The Pigments Of Several Dehydrated Vegetables

DOI：

中文关键词: 预处理，脱水食品，色素

英文关键词: Pre-treatment,Dehydrated foods,Pigments,

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中文摘要:

用不同保色溶液对胡萝卜、青椒和菜豆进行预处理，得出了其干制品色素保存率的最佳预处理方案，并讨论了金属离子预处理对青椒和菜豆的保绿效果，以及硫化处理对胡萝卜的保色效果。

英文摘要:

The tests affecting the pigmentary keeping rates of dehydrated carrot, sweet pepper and kidney bean have been made. The best technology of pretreatment has been obtained, and the processes of metallizing and sulfur for keeping the corresponding pigments h

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