摘要
对鲜嫩蕨菜护绿最佳工艺条件及其罐头生产的可行性进行探讨。结果表明,蕨菜最佳护绿工艺条件为温度95℃,漂烫时间3min,pH4,Cu(COOH)2护绿液浓度250mg/kg护绿效果最佳。利用0.2%CaCl2溶液作为蕨菜保脆溶液能够达到较好的保脆效果。以泡椒型和酸辣型蕨菜罐头风味最佳。
Using tender pteridium aquilinum var. latiusculum as raw materials,the fern color-protecting techniques and the feasibility of its flavor can processing were studied. The resulted showed,when the materials were soaked with the color-protecting solution of 250×10-6 Cu(COOH)2 under the condition of pH4.0,then blanched for 3.0 min at 95 ℃,and soaked in 0.2% CaCl2 for 30 min under the normal atmospheric temperature,the best effect of color-protecting could be obtained.The flavor fern can of PAO JIAO and LA JIAO were better than the others.
出处
《保鲜与加工》
CAS
2005年第2期31-34,共4页
Storage and Process
关键词
蕨菜
风味
罐头
pteridium aquilinum var.latiusculum
flavor
can