软包装风味鱼腥草加工中护色工艺研究  

Study on the Color Protection Technology of Soft-packing Flavoured Houttuynia cordata Thunb

作　　者：董文明[1] 刘华戎[1] 田素梅[1] 焦凌梅[2] 

机构地区：[1]云南农业大学食品科学技术学院,昆明650201 [2]海南医学院,海南571101

出　　处：《食品工业》2013年第10期66-68,共3页The Food Industry

摘　　要：在介绍软包装鱼腥草加工工艺的基础上,通过设计护色剂和护色时间单因素试验,测定护色之后的褐变度来比较效果,最后得到最佳护色工艺。结果表明:质量分数为0.05%的亚硫酸氢钠、质量分数为0.12%的维生素C和质量分数为0.40%的柠檬酸的混合剂,护色时间为60 min,护色效果最佳。Based on the introduction of the processing techniques of soft-packing flavoured Houttuynia cordata Thunb, the design stabilizer, color-protecting and protect color time single factor experiment was used, and the determination of color browning degree to compare the effect. Finally get the best color process. The results indicated that the quality of the product is the best afterHouttuynia cordata Thunb. was dealt with 0.05% NaHSO3, 0.12% VC and 0.4% citric acid for color-protecting.

关 键 词：鱼腥草 软包装 护色 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]