绿色蔬菜脯的研究  

STUDY ON TECHNOLOGY OF GREE PRESENVED VEGETABLE

作　　者：何玲[1] 刘树文[1] 韩振兴 刘恒芝[1] 翟爱华[1] 

机构地区：[1]黑龙江八一农垦大学食品工程系

出　　处：《黑龙江八一农垦大学学报》1996年第4期93-96,共4页journal of heilongjiang bayi agricultural university

摘　　要：以黄瓜脯的制作工艺为例，选用硫酸钢为护色剂，明胶、琼脂等为凝固剂，研究了护色、胶凝、成型等工艺特性，选出了适宜的绿色菜脯加工工艺，可制作出色泽明快，口感清凉，组织状态细腻而有韧性，富有绿色蔬菜所应有的营养成份及风味的新型蔬菜脯。AS preserved cucumber processing technology,CuSO4as keeping color agent,gelatin and agar as the mixed type solidfing agent were used to study the technology characteristics of keeping color,gelatinating shaping.A new type or presrved vegetable by selected the desinable processing technology, which has characteristics of the vegetable color and lustre,cool mouth sense,fine and smooth struture,toughness,contains a large amount of nutrient and good flavor that green vegetable should have.

关 键 词：黄瓜 凝固剂 绿色菜脯 

分 类 号：TS255.2[轻工技术与工程—农产品加工及贮藏工程]