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请帮忙翻译一个摘要，食品工艺类的 谢谢
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| 摘要：以新鲜马蹄为试验材料，首先研究浸泡时间、柠檬酸浓度、氯化钠浓度和VC浓度对马蹄护色效果的影响，通过正交实验得到最佳护色方法：浸泡时间10min、Vc浓度0.4%、柠檬酸浓度0.9%、氯化钠浓度0.4%。然后研究了马蹄的热风干燥方法，得出了最佳干燥方法为：恒温80℃干燥120min、再恒温70℃干燥150min。所得马蹄全粉色泽纯白，复水率高达90%以上。 |
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sltmac: 金币+50 2013-05-22 10:17:49
sltmac: 金币+30, 翻译EPI+1 2013-05-22 10:17:54
sltmac: 金币+50 2013-05-22 10:17:49
sltmac: 金币+30, 翻译EPI+1 2013-05-22 10:17:54
| Abstract: Taking the fresh water chestnuts as the test material, firstly, the effects of marinating time, concentrations of citric acid, concentrations of sodium hydroxide and concentrations of Vc on colour protection of water chestnuts were investigated, the optimal colour protection method was obtained through orthogonal experiment: marinating time 10min, concentrations of Vc 0.4%, concentrations of citric acid 0.9%, concentrations of sodium hydroxide 0.4%. Then air-drying method was investigated, the optimal drying method was obtained: constant temperature 80℃, drying 120min and constant temperature 70℃, drying 150min. The whole water chestnuts meal collected was truly white colour, rehydration ratio is up to 90%. |
2楼2013-05-14 16:17:02
3楼2013-05-14 16:23:17
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