中国果菜
中國果菜
중국과채
China Fruit aVegetable
2015年
10期
13-17
,共5页
干红枣%复水%去皮%碱液浸泡
榦紅棘%複水%去皮%堿液浸泡
간홍조%복수%거피%감액침포
Dry red dates%rewatering%peeling%soaking by lye
以陕北干红枣为材料，对比碱液直接浸泡和复水后碱液浸泡两种去皮方法，研究干红枣去皮工艺的最佳条件。结果表明，干红枣复水后再用氢氧化钠溶液浸泡去皮效果较佳。通过单因素试验和正交试验，以红枣感官评价为标准，得出了最优工艺组合为浸泡时间3.5min，浸泡温度60℃，氢氧化钠溶液浓度5.5%。
以陝北榦紅棘為材料，對比堿液直接浸泡和複水後堿液浸泡兩種去皮方法，研究榦紅棘去皮工藝的最佳條件。結果錶明，榦紅棘複水後再用氫氧化鈉溶液浸泡去皮效果較佳。通過單因素試驗和正交試驗，以紅棘感官評價為標準，得齣瞭最優工藝組閤為浸泡時間3.5min，浸泡溫度60℃，氫氧化鈉溶液濃度5.5%。
이협북간홍조위재료，대비감액직접침포화복수후감액침포량충거피방법，연구간홍조거피공예적최가조건。결과표명，간홍조복수후재용경양화납용액침포거피효과교가。통과단인소시험화정교시험，이홍조감관평개위표준，득출료최우공예조합위침포시간3.5min，침포온도60℃，경양화납용액농도5.5%。
Used the dry red dates of north of Shannxi province as materials, the optimal peeling conditions was studied by direct and indirect alkali liquor soaking. The result indicated that NaOH solution soaking after rewatered was better than the direct way. By single factor test and orthogonal experiment, the optimal process combination was 3.5min, the temperature was 60℃, and NaOH solution concentration was 5.5%.
