Study on Green-Protecting of Dehydration Lettuce Slice during Storage under the Normal Temperature

doi:10.3969/j.issn.1673-1689.2012.09.006

Home > Archive>Volume 31, Issue 9, 2012 >932-937. DOI:10.3969/j.issn.1673-1689.2012.09.006

Study on Green-Protecting of Dehydration Lettuce Slice during Storage under the Normal Temperature
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                        10.3969/j.issn.1673-1689.2012.09.006
                    
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Discoloration of dehydrated lettuce is a very serious problem in the process of storage,this paper is aimed at looking for an effective solution for this question.First,The technology of vacuum microwave was applied to prevent enzymatic reaction.Second,the cationic in the lettuce was conjugated by EDTA-Na.At last,MgAC2、ZnAC2 were used to replace metal irons for protecting the green color.Finally,the optimum condition was determined through orthogonal experiment and the result is as follows: non-enzymatic browning can be well prevented when the pH of the color protecting liquid is 7.5～8.5 with 2% lactose and 2.5% sucrose,and blanching 3 min.The drying condition is 78 ℃ for 2.5 h in the initial stage and 65 ℃ for 3.5 h following.The product should be vacuum-packed and stored in dark environment.

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FENG Yu-fei, ZHANG Min, SUN Jin-cai. Study on Green-Protecting of Dehydration Lettuce Slice during Storage under the Normal Temperature[J]. Journal of Food Science and Biotechnology,2012,31(9):932-937.

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Online: June 17,2014
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