蕨菜护绿保鲜技术应用研究  

Study on the fresh and green-keeping technology of bracken

作　　者：董文明[1] 杨振生[1] 唐卿雁[1] 

机构地区：[1]云南农业大学食品科技学院,昆明650201

出　　处：《中国食品添加剂》2006年第6期165-168,共4页China Food Additives

摘　　要：本实验采用不同的护绿剂及不同的保鲜液,分杀菌和不杀菌两种操作,对蕨菜保鲜效果进行比较分析。结果表明,将蕨菜在95℃的0·5g/kg果蔬护绿剂溶液中漂烫3min后,用保鲜液浸泡2hr,保鲜液采用0·08%保鲜剂A与0·05%保鲜剂B,用柠檬酸和抗坏血酸调pH值为3·8,80℃巴氏杀菌10min,护绿保鲜效果最好。This experiment used different fresh and green - keeping additive, and two kinds of treatments of sterilization and nonsterilization, compared the effect of different methods. The results showed that the product would get the best result after the bracken had been blanched for three minutes in 0. 5g/kg green keeper of 95℃, putting it into fresh keeper with 0. 08% fresh keeper A and 0. 05% fresh keeper B for 2 hours, at the same time controlled pH to 3. 8 with citric acid and Vc, and sterilizing at 80℃ for 10 minutes.

关 键 词：蕨菜 护绿 保鲜 杀菌 

分 类 号：TS205.9[轻工技术与工程—食品科学]