摘要
本文对莼菜的护绿技术及其过程中的质量控制进行了探讨。结果表明:在单一的护绿液中对莼菜进行热烫处理,莼菜的护绿和胶质保护的综合效果较差;而莼菜在95℃条件下热烫1.5min,再用200mg/kg浓度的Cu2+护绿液在pH4.0条件下冷浸4.0h后漂洗、罐装、注酸液、密封、杀菌,可获得稳定的护绿和胶质保护的效果;提出了莼菜加工中胶质保护的措施及其有关的安全性问题。
In this paper, the green-protecting technology of Brasenia Schrebri Gmel and its quality control were discussed. Theresults showed that the general effect of green-keeping and gel-protecting was of a sort if water shield was blanched in singlegreen-protecting solution. But the stable effect of green-keeping and gel-protecting was obtained when water shield was blanchedfor 1.5min at 95℃,and then soaked in the solution of pH4.0,200mg/kg Cu2+ for 4.0h,last cleaned,canned, filled with sour solution,sealed, and sterilized. Furthermore, the measure on gel-protecting and correlative questions on the security in its processingwere put forward.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2004年第10期130-133,共4页
Food Science
基金
湖北省科技攻关计划引导项目(2003AA201C31)
关键词
莼菜
护绿
质量控制
Brasenia schreberi JF Gmel
green-keeping
quality control
