摘要
以新鲜蕨菜为原料,探讨了软包装蕨菜的生产工艺技术。在pH6的条件下,以锌盐为护绿剂,进行蕨菜的护色试验,取得了令人满意的结果。利用工艺生产的产品不仅保持了蕨菜原有的营养成分,还具有口感脆嫩、食用方便、保存期长的特点。
Fresh fern was selected for processing in this article, and technique of processing fern packaged with soft materials is discussed. On the condition of pH6, zincum salt as green-protecting reagent, good result for the color protection experiment was obtained. The product not only kept the original nutrition elements of fern, but also has characters of crisp and tender taste, convenient for eat and long storage period.
出处
《食品科技》
CAS
北大核心
2007年第5期99-101,共3页
Food Science and Technology
关键词
蕨菜
软包装
护绿
fern
soft package
green-protecting
