摘要
使用不同用量的不同护绿剂,采用烫漂、常温浸泡及真空渗透等护绿措施,对闭鞘姜护绿效果进行比较;装罐后分别于96℃,105℃,118℃三种温度及不同时间下进行杀菌试验.结果表明:用浓度各为100 mg／kg的硫酸铜和亚硫酸钠混合护绿液,在95℃温度下烫漂2.0 min,护绿效果最好;而最佳杀菌式为:10'-15'-10'/118℃.所得闭鞘姜罐头在室温下可贮藏14个月,绿色保持不变,感官质量得到改善.
The fixatives were used in green-maintaining Costus Speciosus(Koenig)Smith under different conditions, such as the different amount of fixatives, which temperature and time of blanching, steriliing under 96℃, 105℃, 118℃ and at different time in the can.The results showed that the Costus Speciosus(Koenig)Smith was treated and if with the mixing solution of 100 mg/kg of CuSO4 and 100 mg/kg of Na2SO3 for 2.0 minutes at 95℃, the can was sterilized under 118℃ and 15 minutes,the best result could be obtained.In 14 months of storage at ambient temperature, the Costus Speciosus(Koenig)Smith maintained a bright green and the organoleptic properties were improved.
出处
《昆明理工大学学报（理工版）》
2004年第5期124-127,132,共5页
Journal of Kunming University of Science and Technology(Natural Science Edition)
关键词
闭鞘姜
罐头
护绿
杀菌
Costus Speciosus(Koenig)Smith
can
green-maintaining
sterilization
