不同处理方式对雪里蕻护绿效果的影响

Effects of Different Treatments on Green-protecting of Potherb Mustard

[目的]研究不同处理方法对雪里蕻的护绿效果。[方法]分别采用热烫、碱液浸泡、硫酸锌溶液浸泡3种处理方式,对雪里蕻的护绿效果进行比较;分析热烫的温度、时间,碱液的浓度、浸泡时间及护绿液的浓度、浸泡时间对雪里蕻护绿效果的影响。[结果]试验得出,通过前期热烫温度为95℃热烫2 min,用0.05%Na2CO3碱溶液浸泡30 min预处理后,经过浓度为0.03%ZnSO4护绿液浸泡2 h的方法进行护绿,可使雪里蕻在保藏加工中达到较好的护绿效果。[结论]研究可为食品加工中雪里蕻的护绿提供理论依据和参考。

[ Objective] To study green-protecting effects of different methods on potherb mustard. [ Method] Blanching, alkali, ZnSO4 was used to found the green-protecting technology of potherb mustard. The effects of temperature of blanching, time, alkali concentration, soaking time, ZnSO4 concentration and soaking time on green-protecting of potherb mustard were studied. [ Result] The results showed that the prod- ucts could stably keep green for a long time through the pre-blanching processing with temperature of 95 ℃ for 2 min, 0.05 % Na2 CO3 solution immersion 30 rain before the material soaked with ZnSO4 for 2.0 h. [ Conclusion] The study can provide theoretical basis and reference for green protecting of potherb mustard during processing.