沙芥腌制过程中护绿工艺研究

Research on Green-keeping Technology of Herb of Cornuted Pugionium during Pickling

[目的]研究沙芥腌制过程中的护绿工艺。[方法]以沙芥为研究对象,以感官评价及叶绿素含量为评价指标,采用单因素、正交试验,研究护绿剂种类、用量、漂烫温度及漂烫时间对腌制沙芥护色效果的影响。[结果]在漂烫过程中,铜锌离子混合护绿效果最优;正交试验结果表明,护绿的最优方案为漂烫温度75~80℃,护绿剂用量为硫酸铜700 mg/kg+葡萄糖酸锌500 mg/kg,漂烫时间2 min。[结论]该研究可为腌制沙芥的生产提供参考。

[Objective]Green-keeping technology of Herb of Cornuted Pugionium during pickling was studied.[Method]Taking Herb of Cornuted Pugionium as the study object,sensory properties,chlorophyll content as the evaluation indicators,the effects of the kinds and concentration of the green-maintaining liquid,blanching temperature and time on the quality of Herb of Cornuted Pugionium during pickling were studied through the single-factor experiment and the orthogonal experiment. [Result] When Herb of Cornuted Pugionium were treated with the mixing solution of copper ion and zinc ion,the best result could be got. Through the orthogonal test,the optimum green-protecting conditions were obtained： blanching temperature of 75-80 ℃,blanching time of 2 min,copper sulfate concentration of 700 mg/kg,zinc gluconate concentration of500 mg/kg. [Conclusion]The study can provide some guidance for the production of Herb of Cornuted Pugionium during pickling.