水芹菜软包装产品护绿工艺的研究  

STUDING OF SOFT PACKAGE PRODUCT GREEN-PROTECTING TECHNOLOGY OF OENANTHE JAVANICA

作　　者：林静[1] 许学勤[1] 

机构地区：[1]江南大学食品学院,江苏无锡214036

出　　处：《食品研究与开发》2007年第6期109-112,共4页Food Research and Development

基　　金：江苏省科技攻关项目(DE2005329)

摘　　要：对水芹菜软包装产品的护绿工艺进行了研究。结果表明,水芹菜在浓度0.05%的Na2CO3溶液中预浸泡30min后再在95℃的200/50mg/kgCu2+/Zn2+护绿液中热烫3min,可使产品获得稳定的护绿效果。采用pH为2.5的醋酸溶液对护绿后的水芹菜进行浸泡,每天换水一次,3d后可使得产品中铜、锌残留量符合国家允许标准。The green-protecting technology of pouch packaged bale oenanthe javanica was studied in this paper. The results showed that the products could stably keep green for a long time by dipping in 0.05 % Na2CO3 solution for 30 min, then blanching in the water containing 200/50 mg/kg Cu^2＋/Zn^2＋ for 3 min at 95 ℃. And then dipping oenanthe javanica in the pH 2.5 acetum,and changing the acetum everyday. Three days later, the remaining Cu and Zn in the finished products accorded with the relevant national standards.

关 键 词：水芹菜 软包装 护绿 

分 类 号：TS255[轻工技术与工程—农产品加工及贮藏工程]