软包装水煮薇菜工艺及品质研究

Study on technology and quality of the water-cooking Osmunda Japonica Thunb with soft pack

研究了薇菜的软包装水煮工艺及品质。研究通过对薇菜干进行浸泡复水等预处理之后,加工成添加调味品包装后的水煮薇菜,同时针对复水过程中的口感进行研究,得到复水前后山野薇菜的硬度变化较大,咀嚼性及弹性变化不是很大,保持着优良的品质,结果确定热-冷-热-冷(80℃)这一复水过程;针对杀菌过程中风味研究得到杀菌温度为85℃,杀菌时间为10min;通过以上方面的研究为薇菜的综合加工提供一条良好的途径。

Technology and operational points of the water-cooking Osmunda Japonica Thumb with soft pack were studied.Dried Osmunda Japonica Thunb was used as raw material to produce water-cooking food with different condiments.While,rehydration process in feeling of the mouth was researched,the fine quality of Osmunda Japonica Thunb was maintained after rehydration.Hardness was changed.Chewiness and springiness were not changed.So the rehydration process,which was heating-cooling-heating-cooling（80℃）process.The best sterilization way was studied by flavor research which was temperature for 85℃,time for 10min.A nice approach for general processing of the Osmunda Japonica Thunb was provided.