薇菜预处理及加工技术研究  

Study on osmunda japonica production

作　　者：何义发[1] 孙鹏[1] 

机构地区：[1]湖北民族学院生物科学与技术学院,恩施445000

出　　处：《食品科技》2006年第3期49-51,共3页Food Science and Technology

基　　金：湖北省科技厅攻关计划项目(2001AA208B04)

摘　　要：为了提高薇菜加工品质、增加产品的附加值,通过对新鲜薇菜进行脱苦护色保脆等预处理,然后添加各种调味料制成即食薇菜。结果表明:用2%的碳酸氢钠溶液脱苦,0.2%氯化钙溶液保脆以及用300mL/L的醋酸铜或400mL/L的醋酸锌在pH值6时护色具有良好的预处理效果。The processing of fresh osnunda japonica was studied. The fresh osmunda japonica is taken out of bitter by 2% NaHCO3, is hardened by 0.2% CaCl2 and is remained color by 300mL/L Cu（COOH）2 or 400mL/L. Zn （COOH）2 in pH6, then the instant product is produced after adding different flavorings. In order to improve the quality of the product, the vacuum freeze drying and fermentation is used.

关 键 词：薇菜 去苦 保脆 护色 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]