摘要
对幼嫩野菜马齿苋腌制、保绿、保脆及杀菌的实验表明:以0.03％碳酸钠溶液和0.05％氢氧化钙溶液可明显保护马齿苋的色泽,用0.1％柠檬酸和0.5％氯化钙溶液可提高其脆度。采用软包装复合袋真空包装,80～90℃,30min杀菌,可生产出色泽鲜艳、美味脆嫩的马齿苋产品。
The experiment of edible wild tender herbs of poitulaca oleracea in salt so as to keep its green colour and crispness and to sterilize it, shows: It may obriously keep the lustre colour of poitulaca oleracea to use 0.03% Na2C03 and 0.05% Ca(OH)2 solution. It may improve its crispness to use 0.1% citric acid and 0.5% CaCl2. Put them into compound soft vaccumpacked bag, raising temperature to 80℃~ 90℃ so to sterilize for 30 minutes. The puducts possess fresh luster colour, smell taste, crispness, palatable speciality.
