腌制蔬菜复绿及其罐头加工工艺

Regreening and Canned Technology of Salted Vegetable

以黄褐色的金花菜咸菜为原料 ,研究了色泽绿色的咸菜罐头生产的影响因素 ,得出了实用的生产工艺条件 :咸菜先经 5 .0 g/L的氯化钙溶液处理 ,提高咸菜中锌离子的有效浓度 ,再用含 5 0mg/L锌离子的护色液、于 10 0℃下加热保温 15min ,最后用 1.5 g/L醋酸溶液浸泡 ,降低咸菜中的锌含量 。

The factors affected to the regreening process of salted vegetable were studied, and the brown yellow salted alfalfas were used as material, and a practical conclusion was drawn out. The salted vegetable soaked in 5.0 g/L CaCl 2 water solution for 10 min, which can increase the available concentration of Zn 2+ in the vegetable, then it soaked in the 50 mg/L Zn 2+ solution at 100 ℃ for 15 min to form zinc chlorophylls complex and make the brown yellow vegetable turned to green. Finally it soaked in the 1.5 g/L acetic acid solution to reduce the zinc content in the vegetable.