作　　者： ; ; ; ; ;

机构地区： 海南大学食品学院

出　　处： 《食品科技》 2010年第6期60-63,共4页

摘　　要： 以树仔菜为材料,以Cu(CH3COO)2、ZnCl2为护色剂,研究护色液的适宜质量浓度、处理时间、温度、浸泡液处理树仔菜的时间以及处理结果对树仔菜罐头的影响。结果表明:在Cu2+400μg/mL或Zn2+500μg/mL 95℃热溶液漂烫3 min后,立即冷却,再投入含0.5%ZnCl2及0.5%CaCl2的浸泡液中浸泡3.5 h,入罐,罐注液为0.5%ZnCl2及0.5%CaCl2。最后,在121℃下高压灭菌10 min,可以得到满意的树仔菜罐头,树仔菜罐头的护绿效果好。 This paper studies the color-keeping effect in the conditions of hot burning temperature by adopting Sauropus androgynus as material and Cu（CH3COO）2 and ZnCl2 as color-keeping agent.The proper concentration,time and temperature as well as soaking time are explored as well.The results show that the color-keeping effect is good in hot burning temperature.The optimum conditions： under 95 ℃,3 min,immersed with Cu2＋ 400 μg/ mL or Zn2＋ 500 μg/mL,cooling with fresh water.Then put them into 0.5% ZnCl2 and 0.5% CaCl2 solution.After 3.5 hours soaking,the Sauropus androgynus and perfusing liquid with 0.5% ZnCl2 and 0.5% CaCl2,the satisfying effect will be got in the end.

关 键 词： 树仔菜 护绿 漂烫 浸泡 灌注

领　　域： [轻工技术与工程] [轻工技术与工程]