鸭儿芹护色技术及质量控制研究

Study on the Color-protecting Technology of Cyptotaenia Japinica Hassk and Its Quality Control

以鲜嫩鸭儿芹为原料,采用L9(34)正交试验,研究了不同用量不同种类护绿剂在不同漂烫条件下,对鸭儿芹护绿效果的影响及其过程中的质量控制,得出了最佳护色技术。结果表明,用300×10-6Zn2+护绿液,在pH8.5、95℃条件下漂烫1.5min,再用0.8%Ca2+溶液浸泡30min,护绿效果最好且能较好地保持原有质地。

Using tender Cryptotaenia japinica Hassk as raw materials, the effect of different kinds of green-preserving agentson the effectiveness of color-protecting and the quality control in the process under the different blanching conditions such as thedifferent amount of green-preserving agent were studied. The results showed, when the materials were blanched with the green-preserving solution of 300×10-6Zn2+ 、pH8.5 for 1.5 minutes at 95℃, and then soaked in the solution of 0.8%Ca2+ for 30minutes, the best technology of protecting color could be obtained and the effectiveness of preserving green was the best, whichcould keep the original quality.