摘要
采用400mg/kg浓度的Zn2+(葡萄糖酸锌溶液)和200mg/kg浓度的Na2SO3(亚硫酸钠溶液)漂烫,0.4%的CaCl2溶液硬化处理,杀菌后的蕨菜软罐头在室温下其色泽、口感、风味6个月保持不变。
Rinsing and scalding Pteridium aguilinum with 400mg/kg Zn^2＋ solution and 200mg/kg Na2SO3, hardening it with 0.4% CaCl2, and after sterilizing, the colour and lustre, texture, flavour of soft-canned Pteridium aguilinum keep unchanged for six months under indoor temperature.
出处
《食品科技》
CAS
北大核心
2007年第6期101-103,共3页
Food Science and Technology
关键词
蕨菜
软罐头护色
工艺条件
Pteridium aguilinum
colour-protecting of soft-canned food
technological condition
