绿色蕨菜的护绿加工新工艺

journal6 ›› 2006, Vol. 27 ›› Issue (1): 114-117.

绿色蕨菜的护绿加工新工艺

（1.吉首大学城乡规划学院，湖南张家界 427000；2.湖南省林产化工工程重点实验室，湖南张家界 427000；3.张家界九天食品有限公司，湖南张家界 427100)

出版日期:2006-01-25 发布日期:2012-09-16
作者简介:唐克华(1965-)，男，湖南省桑植县人，吉首大学城乡规划学院副教授，硕士研究生，主要从事植物生物化学研究.

New Processing Technology of Green-Maintaining of the Green Brake

（1.Department of Agriculture and Forestry，Jishou University,Zhangjiajie 427000,Hunan China；2.Hunan Provincial Key Laboratory for Forest Chemistry Engineering，Zhangjiajie 427000,Hunan China；3.Jiutian Food Co. Ltd. of Zhangjiajie，Zhangjiajie 427100,Hunan China）

Online:2006-01-25 Published:2012-09-16

摘要/Abstract

摘要：采用正交设计法研究中国南方产的绿色蕨菜的护绿加工措施及护绿效果.结果表明，将绿色蕨菜在85 ℃以上的0.01%～0.1%柠檬酸+0.5% NaCl烫漂液中烫漂5～6 min，0.5% CaCl2中硬化30～60 min，再以0.01%～0.1%的复合护绿剂-D为包装汤汁且不进行巴氏杀菌处理的加工，其护绿效果达到了国内市场蕨菜商品的先进水平.

关键词： 蕨菜, 护绿, 加工工艺

Abstract: The orthognoal processing experiment and its green-maintaining effect on the green brake in the South China were explored.The results showed that：blanch the brake for 5～6　min in the 0.01%～0.1% citric acid and 0.5% NaCl water under no less than 85 ℃,and harden it for 30～60　min in 0.5%　CaCl2 water,and then enclos with the 0.01%～0.1% compound green-maintaining reagent-D sap without pasteurization to the green brake,the green-maintining effect reaches the advanced level of brake merchandise in domestic market.

Key words: brake, green-maintaining, processing technology

唐克华, 张碧林, 董爱文, 宋桃森, 李伟蔚, 周娇美. 绿色蕨菜的护绿加工新工艺[J]. journal6, 2006, 27(1): 114-117.

TANG Ke-Hua, ZHANG Bi-Lin, DONG Ai-Wen, SONG Tao-Sen, LI Wei-Wei, ZHOU Jiao-Mei. New Processing Technology of Green-Maintaining of the Green Brake[J]. journal6, 2006, 27(1): 114-117.