四川农业大学学报 ›› 1996, Vol. 14 ›› Issue (02): 301-304.doi: 10.16036/j.issn.1000-2650.1996.02.032

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盐腌方便蕨菜的研制

蒲彪, 叶萌, 曾国祯   

  1. 四川农业大学食品工程学院, 雅安市 625014
  • 收稿日期:1995-03-09 出版日期:1996-06-30 发布日期:2017-03-07

STUTY ON THE PROCESSING TECHNOLOGY OF CURED PTERIDOPHYTE

Pu Biao, et al   

  1. College of Food Engineering, SichuanAgricultural University/Yaan, Sichuan, China 625014
  • Received:1995-03-09 Online:1996-06-30 Published:2017-03-07

摘要: 本试验以雅安野生蕨菜为原料,参照川式、浙式榨菜的加工工艺,对蕨菜进行榨菜类加工的工艺探讨;并对成品进行质量指标和卫生指标的检验;蛋白质、氨基酸、无机盐等营养成分分析.结果表明:利用野生蕨菜为原料,参照榨菜类加工方法,加工成具有保健疗效价值的绿色食品-盐腌方便蕨菜,其方案是可行的。四种不同的工艺中,以经烫漂杀青的川1式,为盐腌方便蕨菜加工的最适工艺。

关键词: 蕨菜, 盐腌, 烫漂, 加工工艺, 食品检验[61HC], 蕨类植物[45JE, 45NJ]

Abstract: The processing technology of pteridophyte was studied in this paper. The traditional vegetable-curing methods in both Siehuan and Zhejiang were applied and compared. The cured products from one type of wild pteridophyte in Ya'an were examined in the aspects of their sensory and hygienic criterions and their contents of protein, amino acids and minerals. The results indicated that it was feasible to produce convenient healthful green products from this wild pteridophyte by salt curing. Of the four processing methods used in the study, Sichuan I, the essence of which is to inhibit the enzyme activity by scalding the raw materials, was the most appropriate.

Key words: PTERIDOPHYTE, SALT CURING, SCALD, PROCESSING TECHNOLOGY, FOOD INSPECTION, PTERIDOPHYTA

中图分类号: 

  • TS255.53