摘要
在介绍软包装风味鱼腥草加工工艺的基础上,对护色、保脆、杀菌等工艺进行了探讨。结果表明,0.6%的亚硫酸氢钠、0.1%的维生素C、0.2%的柠檬酸护色处理,0.5%的氯化钙保脆处理,65℃的巴氏杀菌20min的产品品质最佳。
Based on the introduction of the processing techniques of soft-packing flavoured houttuynia cordata thunb, its color protecting, brittleness protecting and sterilization were discussed. The results indicated that the quality of the product is the best after houttuynia cordata thunb was dealt with 0.6% NariS03, 0.1% VC and 0.2% Citric acid for color protecting, 0.5% CaCl2 for brittleness protecting and sterilization in 65℃ for 20min.
出处
《四川食品与发酵》
2006年第3期20-22,共3页
Sichuan Food and Fermentation
关键词
鱼腥草
加工工艺
软包装
Houttuynia cordata thunb
processing,
soft-packing
