摘要
以鲜嫩的蕨菜为原料,探讨蕨菜护绿最佳工艺条件及其风味蕨菜罐头生产的可行性。结果表明:蕨菜的最佳护绿工艺条件为温度95℃、漂烫时间3min、pH值4、Cu(COOH)2护绿液的浓度250mg/kg,所得到的蕨菜护绿效果最好;利用0.2%的CaCl2溶液作为蕨菜的保脆溶液能够达到比较好的保脆效果;以泡椒型和酸辣型蕨菜罐头的风味为最好。
Using tender Pteridium aquilinum var. latiusculum as raw materials, the fern color-protecting techniques and the feasibility of its flavor can processing were studied. When the materials were soaked with the color-protecting solution of 250mg/kg Cu(COOH)2 under the condition of pH4.0, then blanched for 3.0min at 95℃, and soaked in 0.2% CaCl2 for 30min under the normal atmospheric temperature, the best effect of color-protecting could be obtained. The flavor fern can of Paojiao and Lajiao were better than the others.
出处
《食品科技》
CAS
北大核心
2005年第3期38-41,共4页
Food Science and Technology
关键词
蕨菜
风味
罐头
Pteridium aquilinum var. latiusculum
flavor
can
