鱼腥草保鲜技术和方便食品加工研究

Study on the Preservation Technology and Convenient Food Make of Houttuynia Cordata Thunb

旨在研究鱼腥草地下茎的保鲜加工技术,并在优化后的保鲜技术基础上进行基本配料配方筛选,进而研究出一种开袋即食的鱼腥草方便食品。鱼腥草地下茎保鲜技术为:0.8%亚硫酸钠、0.3%柠檬酸、0.3%维生素C组成的溶液护色90 min,0.5%氯化钙溶液保脆30 min,4%山梨酸钾溶液防腐10 min,真空包装后60℃水浴杀菌3 min。经过上述保鲜技术处理后,通过单因素及正交试验确定鱼腥草方便食品的基本配料比例为:食盐4%、白砂糖5%、食醋6%、味精0.5%。

This experiment was carried out to study the preservation technology and convenient food making of Houttuynia Cordata Thunb. Finally, the preservation procedure was confirmed: color protection(marinating with the solution combined by sodium 0.8%, citric acid 0.3%, vitamin C 0.3%for 90 min), protecting crisp (marinating with the solution of 0.5%calcium chloride for 30 min), corrosion prevention (marinating with the solution of 4%potassium sorbate for 10 min), packaging and sterilization(sterilizing in 60℃water for 3 min). The optimum formula of basic ingredients were determined by single factor and orthogonal experiment method:salt 4%, white granulated sugar 5%, vinegar 6%, monosodium glutamate 0.5%.