摘要
本试验以雅安野生蕨菜为原料，参照川式、浙式榨菜的加工工艺，对蕨菜进行榨菜类加工的工艺探讨；并对成品进行质量指标和卫生指标的检验；蛋白质、氨基酸、无机盐等营养成分分析．结果表明：利用野生蕨菜为原料，参照榨菜类加工方法，加工成具有保健疗效价值的绿色食品一盐腌方便蕨菜，其方案是可行的。四种不同的工艺中，以经烫漂杀青的川1式，为盐腌方便蕨菜加工的最适工艺。
The processing technology of pteridophyte was studied in thispaper. The traditional vegetable-curing methods in both Siehuan and Zhejiangwere applied and compated. The cured Froducts from one type of wild pteridophytein Ya'an wete examined in the aspects of the ir sensory and hygienic criterionsand their contents of protein, amino acids and minerals. The tesnlts indicatedthat it was feasible to produce conyenient healthfnl green products from thiswild pteridopbyte by salt curing. Of the four processing methods used in thestudy, Sichuan I, the essence of which is to inhibit the enzyme activity byscalding the raw materials, was tte most ayyroytiate.
出处
《四川农业大学学报》
CSCD
1996年第2期301-304,共4页
Journal of Sichuan Agricultural University
关键词
蕨菜
盐腌
烫漂
加工工艺
食品检验
PTERIDOPHYTE
SALT CURING
SCALD
PROCESSING TECHNOLOGY
FOOD INSPECTION
PTERIDOPHYTA
