锦州腌渍小菜的护绿防腐研究  

Study on Maintaining Green Color and Preservative Treatment of Jinzhou Pickled Vegetables

作　　者：刘岩[1] 冯艳博[1] 马春颖[1] 孙建华[1] 

机构地区：[1]锦州师范学院食品科学系

出　　处：《食品与发酵工业》2002年第11期33-36,共4页Food and Fermentation Industries

摘　　要：介绍了对锦州腌渍小菜采用不同浓度的锌盐护绿 ,并进行了多种方法的防腐保鲜处理 ,总结出了锦州腌渍小菜的最佳护绿和防腐方法。其方法是 ,将腌渍的原料小菜在水中脱盐 60～ 80min ,用 10 0mg/L的ZnSO4浸泡 2 0min ,再经真空包装后 85～ 93℃水浴 15min ,取出后速冷至室温。This article introduces some methods of maintaining green color and preservative treatment for Jinzhou pickled vegetables, and get the optimum method for them. This method can be described as follows. Firstly the pickled vegetables are put in clear water for 60～80 minutes. Secondly they are soaked in 100?mg/L ZnSO 4 solution for 20 minutes. Thirdly these pickled vegetables packed in vacuum,are poached in 85～93℃ water for 15 minutes. These pickled vegetables are cooled rapidly to room temperature after they are out from the hot water.

关 键 词：腌制小菜 护绿 防腐 保鲜期 

分 类 号：TS255[轻工技术与工程—农产品加工及贮藏工程]