蕨菜罐头加工工艺研究

Research of Processing Technology in Bracken Can

以鲜嫩蕨菜为原料,研究了蕨菜护色技术及其罐头的加工工艺,结果表明:用0.03%氯化镁、0.02%醋酸锌、0.4%氯化钙、0.03%醋酸铜复合护绿液在pH=6.5条件下浸泡30 min,然后在95℃条件下用0.3%柠檬酸烫漂3 min,护绿效果最好且能较好地保护蕨菜原有的质地。以1%食盐溶液内含0.3%柠檬酸作为汤汁,杀菌公式为10 min-15 min-10 min/100℃,可保持蕨菜原有风味。

Through using fresh bracken as raw material,the color-fixation and canned processing technology of bracken were studied.The best results were as follows：first of all,the material was dipped in the complimentary of solution composed of 0.03% MGC12,0.02% Zn （CH3COO）2,0.4% CaC12,0.03% Cu （CH3COO）2 in the condition of pH value 6.5 about 30 minutes, then,blached in the 0.3% citrate solution in the temperature of 95 ℃, through the above two processes,the color and texture were best retained.Besides,after sterilization in 1% NaCI with 0.3% citrate solution,with the sterilization formula 10 min-15 min-10 min/100 ℃ ,the flavour of bracken was effectively retained.