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《Forest By-Product and Speciality in China》 2008-06
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Natural Color and Crispy Keeping of Pteridium aquilinum

Yang Chengsheng1,Jiang Yumei2,Sheng Wenjun2,Xue Rui1,Zhu Hongbin1(1.Gansu Academy of Forestry Science,Lanzhou 730020,China;2.College of Food Science and Engineering,Gansu Agricultural University)  
Based on the study of color-protection and brittleness-keeping on the fresh bracken,the result is that the best method of color-protection is to soaked bracken with the mixture solution with 3.5mg/L C12H22O14Zn,50mg/L C6H10O6Zn,300mg/L NaHCO3,300mg/L Na2SO3,and 250mg/L Zn(CH3COO)2.The best effort on brittleness-keeping is to soaked bracken with the mixture solution with 100mg/L C6H10O6Ca,50mg/L CaCl2,and 150mg/L MgCl2.The optimum proportion between the color-protection solution and brittleness-keeping solution is 1∶2.The best condition on vacuum freeze-drying of bracken is sublimating temperature: 15℃,freeze-trap temperature:-55℃,and vacuum: 10Pa.
【Fund】: 甘肃省蕨菜基地及产业化建设(2GS042-A41-003)
【CateGory Index】: TS255.5
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