摘要
为使速冻养心菜能够保持原有的新鲜度与营养成分,以感官品质和POD活性为主要考察指标,研究养心菜速冻前护绿、烫漂、保脆的最佳工艺条件。结果表明,新鲜养心菜经0.05%ZnCl2溶液浸泡30min护绿后,用0.5%NaHCO3溶液95℃烫漂120 s去除其POD活性,再用0.3%CaCl2溶液浸泡30 min保脆,可使菜叶鲜绿,保持其原有的色泽、组织形态及滋味等性状,产品的硬度适中,脆而不韧,品质最佳。
In order to make quick-frozen aizoon stonecrop herb to keep its original freshness and nutrition, taking the sensory quality and the activity of POD as the main indexes, the optimum process conditions of green-protecting, blanching and brittleness-keeping before quick-freezing were studied. The results showed that, the fresh aizoon stonecrop herb was soaked with 0.05% ZnC12 solution for 30 min, blanched with 0.5% NaHCO3 solution at 95 ℃ for 120 s to lose the activity of POD, and soaked in 0.3% CaC12 solution for 30 min. The prepared products could keep leaves fresh green, the original color, morphology and flavor, and had moderate hardness and the best quality.
出处
《保鲜与加工》
CAS
2014年第2期43-46,共4页
Storage and Process
基金
河北省农林科学院科学技术研究与发展计划青年基金项目(A2012010101)
关键词
养心菜
速冻
护绿
烫漂
保脆
aizoon stonecrop herb
quick-frozen
green-protecting
blanching
brittleness-keeping
