摘要
研究护绿液的浓度、实验方法、温度、时间和pH对苦菜叶护绿效果的影响，以及光、热、pH对产品颜色稳定性的影响。实验表明：采用浓度为300mg／kg护绿液，90℃预煮15min后，在适宜的酸性条件下（pH=4—5时），护绿效果好；苦菜叶经护绿处理后，产品对酸、光、热的稳定性相对增强；护绿处理后。采用保鲜液包装，100℃杀菌10min，使产品保持原有的色泽和质地，延长了产品的货架期。
The effect of the concentration of the green-maintaining liquid, experimental methods, temperature, time and pH on leaves of the sow thistle, and the light, heat, pH on the stability of color products were studied in this article. Experiments show that： cooking processing technology, the temperature 90 ℃, pre-cook time 15 rain, the acidity in the appropriate conditions （pH=4-5）, the concentration of 300 mg/kg green-maintaining liquid, green-maintaining good effect, after treatment, the product of the acid, light, heat enhance the relative stability and processed, the use of eagle-preservation of vacuum-packed in the temperature of 100℃, sterilization 10 min, so that products maintained the original color and texture, to extend the shelf life of the product.
出处
《食品工业》
北大核心
2009年第4期26-28,共3页
The Food Industry
关键词
苦菜
软包装
护绿
保鲜
sow thistle
flexible packaging
green-maintaining
preservation
