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研究并论述了蔬菜加工中亟待解决的问题。不同的蔬菜原料应采取不用的烫漂工艺 ,以甜辣椒为例 ,试验结果证明 ,不同的烫漂时间对维生素 C含量影响较大 ,差异达极显著水平 ,以 2 m in以内为最佳。不同杀菌处理对维生素 C的保存差异较大 ,以超高温瞬时杀菌代替常规的巴氏杀菌 ,极显著地提高了加工品中维生素 C的保存率。为保持加工品的硬脆度 ,原料应进行浸钙处理。主要研究并论述了绿色蔬菜加工过程中的退绿原因和预防措施 ,结果表明 ,采用浓度 2 0 0 mg/ kg的 Zn盐浸泡处理可有效地保护产品的绿色
Research and discuss the urgent problems to be solved in vegetable processing. Different vegetable raw materials should take the blanching process without the use of sweet pepper, for example, the test results show that different hot blanching time on the vitamin C content greater impact, the difference was extremely significant level to 2 m in the best. Different bactericidal treatment of vitamin C preservation of the larger, with instantaneous ultra-high temperature sterilization instead of the conventional pasteurization, extremely significantly improve the preservation of vitamin C in processed products. In order to maintain the hardness of processed products, raw materials should be treated with calcium. The main reasons and precautionary measures of greening during green vegetable processing are mainly studied and discussed. The results show that Zn salt immersing treatment at a concentration of 200 mg / kg can effectively protect the green