摘要
采用正交设计法研究中国南方产的绿色蕨菜的护绿加工措施及护绿效果．结果表明，将绿色蕨菜在85℃以上的0．01％-0．1％柠檬酸＋0．5％NaCl烫漂液中烫漂5～6min，0．5％CaCl2中硬化30-60min,再以0．01％-0．1％的复合护绿剂-D为包装汤汁且不进行巴氏杀菌处理的加工，其护绿效果达到了国内市场蕨菜商品的先进水平。
The orthognoal processing experiment and its green-maintaining effect on the green brake in the South China were explored. The results showed that：blanch the brake for 5～ 6min in the 0.01% -0.1% citric acid and 0.5% NaCl water under no less than 85℃ ,and harden it for 30 ～ 60min in 0.5% CaCl2 water, and then enclos with the 0.01% ～ 0.1% compound green-maintaining reagent-D sap without pasteurization to the green brake, the green-maintining effect reaches the advanced level of brake merchandise in domestic market.
出处
《吉首大学学报（自然科学版）》
CAS
2006年第1期114-117,共4页
Journal of Jishou University(Natural Sciences Edition)
关键词
蕨菜
护绿
加工工艺
brake
green-maintaining
processing technology
