蕨菜护色工艺条件优化  

Optimize on Color-protecting Process Conditions of the Bracken

作　　者：花旭斌[1] 

机构地区：[1]西昌学院轻化工程学院,四川西昌615013

出　　处：《食品研究与开发》2012年第4期178-181,197,共5页Food Research and Development

摘　　要：以凉山州新鲜蕨菜为原料,研究烫漂、护色工艺条件对蕨菜质量的影响。试验结果表明,最佳烫漂工艺条件是温度90℃,时间4 min,NaCl浓度0.5%;最佳护色工艺条件研究结果是:pH 4,Cu(COOH)2浓度300 mg/kg,时间25 min。Used fresh bracken from Liangshan prefecture as raw material,study on blanching and color protecting process conditions,which impacted on the quality of bracken.The experimental results indicated,under the condition of 90 ℃,salt density 0.5 %,then blanching time for 4.0 min,the effect of blanching was the best;when the materials were soaked with the color-protecting solution of 300 mg/kg Cu（COOH）2,under the condition of pH4.0,then blanching for 25.0 min at 24 ℃,the effect of color-protecting was the best.

关 键 词：蕨菜 烫漂 护色 优化 

分 类 号：TS255.5[轻工技术与工程—农产品加工及贮藏工程]