摘要
通过实验,对椿芽的护绿、保脆、保藏液汁液配比和杀菌条件探讨研究。结果表明,护绿最佳工艺为:含锌离子浓度300μg/mL、铜离子浓度500μg/mL的浸泡汁液,70℃浸泡温度和1h浸泡时间;保脆最佳工艺为含0.1%氯化钙、3.0%食盐的浸泡汁液,2h浸泡时间;保藏汁液最佳配比为0.1%醋酸、0.02%山梨酸钾、3.0%食盐、0.1%氯化钙和0.1%异Vc钠;最佳杀菌工艺为75℃杀菌40min。椿芽经上述处理后能长久的保持色泽、脆度和香味。
The technics of preserving green, keeping scrip, preserving solution and sterilization was studied. The results showed that the optimal technics of preserving green were as follow: marination solution with 300μg/mL zinc ion and 500μg/mL copper ion, marination temperature of 70℃ and marination time of lh; the optimal technics of keeping scrip were as follow: marination solution with 0.1% calcium chloride and 3.0% salt, marination time of 2h; the optimal compounding ratio of preserving solution was as follow: 0.1% acetic acid, 0.02% potassium sorbate, 3.0% salt, 0.1% calcium chloride and 0.1% sodium isoascorbate; the optimal technics of sterilization time was 40min under the temperature of 75℃. After being processed by procedure above, the Chinese toon sprouts could keep its color, brittleness and aroma for a very long time.
出处
《食品科技》
CAS
北大核心
2007年第10期218-220,共3页
Food Science and Technology
关键词
椿芽
护绿
保脆
保藏
Chinese toon sprouts
preserving green
keeping scrip
preservation