1. Using tender Cryptotaenia japinica Hassk as raw materials, the effect of different kinds of green-preserving agentson the effectiveness of color-protecting and the quality control in the process under the different blanching conditions such as thedifferent amount of green-preserving agent were studied.
以鲜嫩鸭儿芹为原料，采用L9(34)正交试验，研究了不同用量不同种类护绿剂在不同漂烫条件下，对鸭儿芹护绿效果的影响及其过程中的质量控制，得出了最佳护色技术。
2. The method of color protecting Blanching can not prevent crushedgarlic from greening entirely. So blanching and color-guard agent should beused together. The results are as follows: compared with the effects ofNaHSO3 and Vc on color protecting of crushed garlic, NaCl is better. Thethree color-guard agents were combined each other and the method of colorprotecting was confirmed: after the blanching of 80℃/2min and being cooled, the color-guard solution is used, which is 0.06% NaHSO3 with 15% NaCl, the
将此三种护色剂进行组合，最终确定了合理的护色方案：蒜粒经80℃/2min 烫漂后，使用护色液浸泡护色，护色液的组成成分为NaHSO3和NaCl，其浓度分别为0.06%、15%(浸泡时间为0.5h)。4 可行性验证将所确定的蒜粒加工工艺参数进行验证试验，证明：按照所得参数进行生产，能够得到合格的蒜粒产品。
3. The types and amount of green-agent, blanching time and temperature for maintaining effect of snap bean and the quality control process were studied in the paper. And the optimal color technology was got.
本文研究了护绿剂种类及其用量、烫漂温度及其时间对油豆角护绿效果的影响及其过程中的质量控制，得出了最佳护色技术。