蔬菜罐头的护绿研究

STUDY ON GREEN MAINTENANCE OF CANNED VEGETABLE

本试验着重利用不同护色剂对影响蔬菜罐头绿色的浸泡、烫漂及灌注液等工序进行了研究比较。结果表明,烫漂液中是否加药剂对罐头护绿无明显影响。护绿最佳条件为:新鲜蔬菜在65℃温水中烫漂2min后,投入含0.5％NaHSO_3及0.5％CaCl_2的浸泡液中浸泡2h,漂洗干净后,用0.5％CaCl_2与0.5％ZnCl_2的灌注液灌注,会得到满意的护绿效果。

By using different color fixative the soaking, blanching and perfused liquid process which may affect the color of canned vegetable were studied. The result showed that there is no evident effect on color maintenance of canned vegetable whether color fixative is added or not in the blanching liquid. The best method to maintain green is to blanch the fresh vegetable in 65℃ water for two minutes,then put them into 0.5% NaHSO_3 and 0.5% CaCl_2 solution, after two hours soaking, rinsing out the vegetable with fresh water, and perfusing liquid with 0.5 % CaCl_2 and 0.5% ZnCl_2, the satisfying effect will be got in the end.