Science and Technology of Food Industry

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Study on color protection technology of Litsea cubeba[J]. Science and Technology of Food Industry, 2013, (07): 219-222. DOI: 10.13386/j.issn1002-0306.2013.07.062
Citation: Study on color protection technology of Litsea cubeba[J]. Science and Technology of Food Industry, 2013, (07): 219-222. DOI: 10.13386/j.issn1002-0306.2013.07.062
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Study on color protection technology of Litsea cubeba

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  • In order to solve the problem of browning during the process of Litsea cubeba.By blanching, single factor and orthogonal experiments, the technology of Litsea cubeba color protection was studied and based on total chromatism index.The results showed that after 60s 90℃ scalding, the optimum combination of color protectors was 0.3% calcium chloride, 0.08% ascorbic acid, 0.03% copper acetate and 0.3% phytic acid.Under these conditions, the total chromatism of Litsea cubeba was 6.02, which could efficiently prevent the process of browning of the Litsea cubeba.
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