莴笋泡菜护绿护脆工艺研究  

The research on the green-protecting and crisp-keeping technology of the lettuce kimchi

作　　者：罗魏[1] 刘学文[1] 王毅[1] 李时光[1] 

机构地区：[1]四川大学食品科学与工程系,成都610065

出　　处：《中国调味品》2011年第6期59-60,74,共3页China Condiment

摘　　要：实验对莴笋泡菜护绿护脆工艺进行研究,通过正交试验确定最佳工艺条件:护脆处理:低温漂烫时间20 min,温度55℃,乳酸钙添加量为20 g/L;护绿处理:铜离子浓度为500μg/mL,锌离子浓度为500μg/mL,温度为80℃,浸泡时间为3 h。The green-protecting and crisp-keeping technology of the lettuce kimchi was studied through the orthogonal test.The optimum process conditions were obtained：crisp-keeping handling：low temperature blanching time of 20 min,temperature 55 ℃,calcium lactate addition level 20 g /L;green-protecting treatment ：copper ion concentration of 500 μg/mL,zinc ion concentration of 500 μg/mL,the temperature is 80 ℃,soaking for 3 hour.

关 键 词：莴笋 泡菜 护绿 护脆 

分 类 号：TS201.1[轻工技术与工程—食品科学]