CAJ | 학술논문

为了完善薇菜干加工工艺，实现工厂化规模化生产，以及提高制作鲜薇菜采收的预处理，通过设置不同温度、光照时间、光照强度。漂烫时间等因素，研究制作条件对薇菜从采收到色变等加工工艺的影响。结果表明，漂烫时间、光照强度和时间对薇菜干的制作工艺色变效果影响较大，烘焙干燥温度影响较小。同时，得出青色和褐色鲜薇菜对薇菜干品质的影响存在差异。其结果为：在盐水浓度为1％的开水中漂烫3 min后再在35℃、光照强度为6800 lx左右干燥5．5 h后能到效果较好的“赤干”，此为薇菜干从新鲜采摘到干品工艺制作的理想条件。
위료완선미채간가공공예，실현공엄화규모화생산，이급제고제작선미채채수적예처리，통과설치불동온도、광조시간、광조강도。표탕시간등인소，연구제작조건대미채종채수도색변등가공공예적영향。결과표명，표탕시간、광조강도화시간대미채간적제작공예색변효과영향교대，홍배간조온도영향교소。동시，득출청색화갈색선미채대미채간품질적영향존재차이。기결과위：재염수농도위1％적개수중표탕3 min후재재35℃、광조강도위6800 lx좌우간조5．5 h후능도효과교호적“적간”，차위미채간종신선채적도간품공예제작적이상조건。
In order to improve the processing technology of dried osmunda japonica,realize the scale production fac-tory,and to improve the pretreatment of the dried osmunda japonica harvest,the different temperature, illumination time light intensity and should be set.Blanching time the influence of different conditions ondried osmunda japonica processing technology in studied.The results show illumination time 、light intensity and blanching time have great influence,and blanching temperature has a small effect.At the same time,the effect of a fresh green and brown os-munda japonica are differences.To get from freshosmunda japonica harvest from the best of the production process conditions,the brine concentration of 1%water,blanching 3 minutes and 10 seconds,35 degrees celsius,light inten-sity for6800lx,dry 5.5 hours.