软包装食用仙人掌加工工艺研究

Study on processing techniques of soft package of edible cactus

以米邦塔仙人掌为原料,研究了软包装食用仙人掌的生产工艺,探讨烫漂温度、烫漂时间、护色剂浓度及pH值对仙人掌护色效果的影响。结果表明,将仙人掌浸入90℃、pH值为6的0.45 g/L Zn2+护色液中烫漂9 min的护色效果最佳,利用该工艺生产的产品色泽好、营养丰富、口感好,具有特殊风味。

Opuntia Milpa Alta was selected as material, processing techniques of soft package of edible cactus was studied. The result showed that the best effect of protecting color was as follows： edible cactus was blanched for 9 min at 90℃ with pH 6 and 0.45 g/L Zn^2＋. The product is full of luster and nutrition with special flavor.