沙芥罐头加工技术研究

Study of the Techniques for Processing Pugionium Cornutum L. Cans

对沙芥罐头加工技术进行了研究。结果表明,一定浓度的铜离子可达到较好的护绿效果;在汤料中加入糖和香味物质、降低汤液的pH值、采用常温杀菌工艺能达到商业杀菌要求。在室温下可贮藏6个月,保持绿色不褪,感官质量也得到改善。

The study of the techniques for processing pugionium cornutum L. cans indicates that Cu^2＋ is a kind of perfect green - keeping reagent which is used to keep the fresh green color of pugionium comutum L. Sugar and fragrance material were put into the soup. The normal temperature pastenrism could meet the needs of Pugionium cornutum L. can commercial sterilization in the soup of can＇s pH value below 4.5. In 6 months of storage at ambient temperature, the Pugionium comutum L. maintained a bright green color and the organoleptic properties were improved.