蕨菜护色技术及其罐头加工工艺研究

Studies on Fern Color-Protecting Techniques and its Can Processing Technology

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300×10-6的醋酸铜护绿液在pH6.5条件下浸泡30min,然后在95℃条件下漂烫2.0min,再用0.2%的氯化钙溶液常温下浸泡30min,护绿效果最好且能较好地保持蕨菜原有的质地.以4%的食盐溶液内含0.05%柠檬酸作为汤汁,杀菌式为10～15min 100℃,可保持蕨菜原有风味,且产品货架期可达1年以上.

Using tender Pteridium aquilinum var. latiusculum as raw materials, the fern color-protecting techniques and its can processing technology were studied. The results showed, when the materials were soaked with the green-preserving solution of 300×10^(-6)Cu(COOH)_2 under the condition of pH6.5 for 30 min ,then blanched for 2.0 min at 95℃, and soaked in the solution of 0.2%CaCl_2 for 30 min under the normal atmospheric temperature, the best techniques of protecting color could be obtained and the effectiveness of preserving green was the best, which could keep the original quality. Using 4% salt solution containing 0.05% lemon acid as soup, and the formula of killing bacteria :10～15min/100℃, the original flavor of ferns was kept, and which could preserve the products for more than one year.