CAJ | 학술논문

针对冻干葱脱水后制品表面易存在泛白现象，通过研究冻干葱冻结过程中原料冻结速率和冷冻葱细胞组织内冰晶体大小对产品天然色泽的影响，同时研究开发添加天然还原性糖料为辅料产生的协同防护作用来防止葱制品的表面泛白，提高了葱制品绿色的稳定性。
침대동간총탈수후제품표면역존재범백현상，통과연구동간총동결과정중원료동결속솔화냉동총세포조직내빙정체대소대산품천연색택적영향，동시연구개발첨가천연환원성당료위보료산생적협동방호작용래방지총제품적표면범백，제고료총제품록색적은정성。
This article focuses on the easily whitening phenomenon of the chive surface after it is freeze-dried. Through studying the impact of freezing rate during the chive freezing process, and the impact of ice crystals size within the lyophilized chive tissue on the natural color, as well studying the collaborative protective effect caused by adding natural reduction sugar (crops) to prevent the whitening on the chive surface, the color stability of freeze-dried chive is improved.