摘要
以湘西的蕨菜为原料,对其软袋装护绿保鲜工艺进行了优化。实验结果表明:蕨菜经烫漂后置于质量分数0.15%柠檬酸+0.15%氯化锌复合液护色20min,色泽均匀、稳定,呈鲜绿色;采用氯化钠1.0%、羧甲基纤维素0.4%、蔗糖酯0.5%、植酸0.06%保鲜液进行软袋装保鲜,真空包装,在95~100℃下杀菌5min,常温下保质期为180d,较好地保持蕨菜的质地。
Take western Hunan's Pteridium aquilinum Kuhu as a raw material, soft bags protected to its green keepping freshness the craft to conduct the research. The experimental result indicated: The Pteridium aquilinum Kuhu after floats very hot postpositioned protects color 20 min in the quality score 0.15% citric acid + 0.15% zinc chloride compound fluids, the luster is even, and stable, assumes the emerald. Uses the sodium chloride 1.0%, carboxymethylcellulose 0.4%, sugar ester 0.5%, phytic acid 0.06% to keeping freshness fluid to carry on softly packed in bags keeping freshness, the vacuum packing, in 95-100 ℃ under sterilizes 5 min, under the normal temperature guarantees the nature time is 180 days, well keeping the Pteridium aquilinum Kuhu the quality of material.
出处
《食品科技》
CAS
北大核心
2010年第1期81-83,共3页
Food Science and Technology
关键词
蕨菜
软袋装
护绿
保鲜
Pteridium aquilinum Kuhu
soft bags
protects green
keeping freshness