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《Journal of Anhui Technical Teachers College》 2003-01
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Color-preservation Technology Study of Green Leaf Vegetable Vermicelli

GUO Yuan xin,ZHANG Yu ling (Anhui Technical Teachers College Fengyang,233100)  
Put treated fresh green leaf vegetables into the mixed liquid(85~100℃),made up of Na 2CO 3 0.2% and C 4H 6Z NO 4 0.25%,and heat them for 2 to 3 minutes.After making it into paste,wrap it with β CD for 3 days,and then add it into flour in proportion 5~15%?Now then,nutrition noodles can be made and the green color in it can be preserved for a long time as well.
【CateGory Index】: TS213.24
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