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中文摘要：
针对藕汁易褐变的特性,重点研究了莲藕汁预处理过程中的护色剂热烫工艺,筛选得到并优化了复合护色剂添加配比：0.3%乙酸锌、0.18%乙二胺四乙酸二钠（EDTA-2Na）和0.02%抗坏血酸。采用模糊数学综合评定法对莲藕汁的调配进行感官评判,确定了莲藕清汁90%、白砂糖8%、柠檬酸0.10%和蜂蜜0.10%的最优配方。
英文摘要：
This study is to develop an efficient process for the lotus root juice by blanching with Color fixation.And the optimum color fixation compositions was determined and listed as follows：0.3%zinc acetate,0.18%disodium ethylenediamine tetraacetic acid and 0.02% ascorbic acid.Then the optimum formulation of lotus root juice was identified by the fuzzy mathematics Integrated Evaluation;lotus root purified juice 90%,White granulated sugar 8%, Citric acid 0.10%and Honey 0.10%.
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Comparison of the effect of microwave freeze drying and microwave vacuum drying upon the process and
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