目的研究山药罐头加工中最佳的护色条件。

Objective To study the optimal condition of color protection in the processing of canned Chinese yam.

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对猕猴桃果脯生产过程中的去皮、护色、干燥等工艺条件进行了研究。

The optimization research is given on the technological conditions of preserved kiwi fruit, such as peeling, color and luster protection and drying.

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鲜姜经过去皮、切分、护色等处理后进行干制，根据已定的产品质量标准确定其最佳工艺条件以及在干制过程中的操作要点。

Fresh ginger was dried after peeling, segmentation and protecting the colour. According to the product quality standards, the best technology condition and main operation points were defined.

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