香椿保鲜工艺探讨  

Study on the technoloygy of Toona sinesis keep-freshing

作　　者：黄美娥 杨文良 张云 

机构地区：[1]武陵高等专科学校,湖南张家界427000

出　　处：《中国林副特产》2001年第4期1-2,共2页Forest By-product and Speciality in China

摘　　要：对香椿保鲜工艺进行研究比较,筛选出以300×10-6铜离子和100×10-6锌离子为最佳护色剂,添加01%氯化钙保脆,采用巴氏杀菌法杀菌,将香椿加工成新鲜嫩绿且能保存较长时间的半成品。In this text,the technological process of Toona sinesis keep-freshing was comparatively re-searched.The best liquid of protect-color which included 300ppm Cu2+and 100ppm Zn2+was selected in which 0 1% CaCl2 was appended for keeping friable and LTLT sterilization was adopted,so Toona sinesis was processed semimanufaceured goods of greeness,tenderness and long preservation.

关 键 词：香椿 保鲜 护色剂 保脆剂 

分 类 号：S644.409.3[农业科学—蔬菜学]