水芹菜软包装产品加工工艺的研究  

作　　者：许学勤[1] 林静[1] 

机构地区：[1]江南大学食品学院

出　　处：《食品工业科技》2007年第10期145-148,共4页Science and Technology of Food Industry

基　　金：江苏省科技攻关项目(DE2005329)

摘　　要：对水芹菜软包装产品的加工工艺进行了研究。结果表明,水芹菜在浓度0.05%～0.10%的Na2CO3或NaOH溶液中预浸泡30min后,再在95℃的200/50mg.kg-1Cu2+/Zn2+的护绿液中热烫3min、然后在常温条件下在该护绿液中浸泡3h,可使产品获得稳定的护绿效果。采用质量分数为0.2%的CaCl2溶液对水芹菜进行浸泡30min可明显改善其脆度。该水芹菜软包装产品在常压沸水中杀菌10min可达到商业无菌标准。The technology of pouch packaged bale oenanthe Javanica was studied. The results showed that the products could stably keep green for a long time by dipping in 0.05%-0.10% Na2CO3 or NaOH solution for 30min, then blanching in the water containing 200/50mg · kg^-1 Cu^2＋/Zn^2＋ for 3min at 95℃, and then dipping in this green- protecting solution for 3h. For keeping brittleness, oenanthe Javanica was dipped in 0.2% CaCl2 for 30min. This product was proved up to the commercial sterile criterion after sterilized in boiling water for 10min at room pressure.

关 键 词：水芹菜 软包装 护绿 保脆 工艺 

分 类 号：TS255.31[轻工技术与工程—农产品加工及贮藏工程]