脱水蔬菜护绿方法的研究

探讨以苦瓜为代表的绿色蔬菜在加工过程中所采用的护绿措施及其护绿效果 ,确定护绿方法和护绿工艺条件。结果表明 ,0 .5cm厚的苦瓜片经 0 .2 0 mol/LNa2 CO3浸泡 1 min后 ,于 85～ 90℃水中烫漂 2 .5min,充分快速冷却后 ,置于 2 0 0 mg/LZn Ac2 + 0 .3%Ca Cl2 + 80 0 mg/L Mg Cl2 + 1 0 0 mg/L EDTA护绿剂中 ,反压处理 1 0～ 2 0 min,沥干后先于 85℃烘 2 h,再于 50℃烘 3h,成品色泽理想。

This paper discussed the green maintaining methods and their effects on green vegetables such as balsam pera.An optimum processing condition was defined.The fresh balsam pera was first cut into 0\^5cm thick pieces and immersed in 0\^2mol/L Na\-2CO\-3 solution for 1 minute;and then blanched in 85~90℃ water for 2\^5 minutes.After being cooled quickly and completely,they were dipped into a green mainting solution of 250mg/L ZnAc\-2+0\^3%CaCl\-2+800mg/L MgCl\-2+100mg/LEDTA and counter pressure treated for 10 to 20 minutes.Finally they were dried at 85℃ for 2h and at 50℃ for 3h, respectively.By above processing,the green color of balsam pera was maintained satisfactorily.