苦菜软罐头生产工艺研究

STUDY ON PRODUCTIVE TECHNOLOGY OF DANDILION SOFF-PACKED TIN

目前山野菜的开发研制已成为我国食品行业的一大发展方向。本文研究了苦菜软罐头的生产工艺，对苦菜加工中灭酶、护色及保脆技术进行了深入研究。实验结果表明，８５℃５ｍｉｎ的烫漂条件，３００ｐｐｍ醋酸锌加２００ｐｐｍＮａＨＳＯ３护色效果最佳；在０．２％ＣａＣｌ２液中浸泡３０ｍｉｎ苦菜脆嫩，保脆效果好；酸化后真空封口，在８５℃３５ｍｉｎ条件下杀菌，产品质量稳定。

Recently,the development and manufacture of wild vegetables have become a good way of development in the food industry of China.The paper studied the productive technology of the dandilion soft-pached tin as well as the technique of passive enzyme,protective coloration and protective crispress.The experimental results showed that under the condition keeping them in 85. C hot water for 5 minutes, and 300 ppm acetic zinc plus 200 ppm NaHSO3,the effect of protective coloration was the best,nin 0.2% Cac12 solution,it was soaked for 30 minutes, the effect of protective crispress was very well,the dandilion was very crisp and soft texture. After acidation vacum closing the mouth of tin and sterilizing in the condition of 85. C for 35 minutes,the quality of product was stable.