摘要
研究了苦瓜在加工过程中采用的护绿、着色方法及其效果 ,确定其工艺条件 .结果表明 ,0 .5cm厚的苦瓜片 ,经 0 .2 0 mol/ L的 Na2 CO3浸泡 1min后 ,于 85～ 90℃水中烫漂 2 .5min,充分快速冷却后 ,浸泡于 2 0 0 mg/ L 的 Zn Ac2 +0 .3% Ca Cl2 +80 0 mg/ L EDTA护绿液中或置于 2 0 0mg/ L的叶绿素铜钠盐溶液中 ,减压处理 10～ 2 0 min,沥干后先于 85℃烘 2 h,再于 50℃烘 3h,成品色泽理想 .
The green maintaining and pigmentation methods for green vegetables balsam pear were studied. An optimum processing condition was found to be as follows: The fresh balsam pear firstly cut into 0.5cm thick pieces and immersed in 0.2mol/L Na 2CO 3 solution for 1 minute, then blanched in 85~90℃ water for 2.5 minutes. After being cooled quickly and completely, they are dipped into the green maintaining solution of 250mg/L ZnAc 2 +0.3% CaCl 2+800mg/L MgCl 2+100mg/L EDTA or the 200mg/L chlorophyllin copper complex sodium, and then kept in decreased atmosphere processing for 10 to 20 minutes. At last they are dry at 85℃ for 2h and at 50℃ for 3h respectively. By above processing, the green colour of balsam pear was maintained satisfactorily. In addition, the effect of chlorophyllin copper complex sodium salt and the green maintaining solution were compared.
出处
《科技通报》
北大核心
2001年第4期68-72,共5页
Bulletin of Science and Technology
关键词
苦瓜
脱水
着色
叶绿素铜钠
护绿
balsam pear
dehydration
pigmentation
chlorophyllin copper complex sodium salt
green maintaining
