摘要
本实验采用不同的护绿剂及不同的保鲜液,分杀菌和不杀菌两种操作,对蕨菜保鲜效果进行比较分析。结果表明,将蕨菜在95℃的0·5g/kg果蔬护绿剂溶液中漂烫3min后,用保鲜液浸泡2hr,保鲜液采用0·08%保鲜剂A与0·05%保鲜剂B,用柠檬酸和抗坏血酸调pH值为3·8,80℃巴氏杀菌10min,护绿保鲜效果最好。
This experiment used different fresh and green - keeping additive, and two kinds of treatments of sterilization and nonsterilization, compared the effect of different methods. The results showed that the product would get the best result after the bracken had been blanched for three minutes in 0. 5g/kg green keeper of 95℃, putting it into fresh keeper with 0. 08% fresh keeper A and 0. 05% fresh keeper B for 2 hours, at the same time controlled pH to 3. 8 with citric acid and Vc, and sterilizing at 80℃ for 10 minutes.
出处
《中国食品添加剂》
CAS
2006年第6期165-168,共4页
China Food Additives
关键词
蕨菜
护绿
保鲜
杀菌
bracken
green keeping
fresh keeping
sterilization