Processing Technique of Pugionium cornutum L. Flexible Package Can

CAO Wei; WEI Ya hui; LI Guang tong; FANG Xiao jia

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Processing Technique of Pugionium cornutum L. Flexible Package Can

- Processing Technique of Pugionium cornutum L. Flexible Package Can
- Bulletin of Soiland Water Conservation Vol. 21, Issue 2, Pages: 49-51(2002)
- 作者机构：
  
  西北大学生命科学学院,陕西,西安,710069
- 作者简介：
- 基金信息：
- DOI：
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- Published：2002
- 稿件说明：
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CAO Wei, WEI Ya hui, LI Guang tong, et al. Processing Technique of Pugionium cornutum L. Flexible Package Can[J]. Bulletin of Soiland Water Conservation, 2002, 21(2): 49-51.
DOI：

CAO Wei, WEI Ya hui, LI Guang tong, et al. Processing Technique of Pugionium cornutum L. Flexible Package Can[J]. Bulletin of Soiland Water Conservation, 2002, 21(2): 49-51. DOI：

摘要

对沙芥软包装罐头的加工工艺进行了研究，结果表明当护绿液的pH值在4.5以下时，单独采用Cu

或一定浓度的Ca

和Zn

混合液均可达到较好的护绿效果，将沙芥用0.20%的氯化钙处理5h，可以保持沙芥质地，降低汤液的pH值，采用常温杀菌工艺能达到商业杀菌的要求。

Abstract

The processing technology of Pugionium cornutum L. flexible package can is determined. The results indicate that Cu2+ is a kind of perfect green-keeping reagent which is used to keep the fresh green color of Pugionium cornutum L. in the pH ranged 3.5～4.5. The Ca2+ of different concent rations is also used to observe the effect of keeping brittleness to Pugionium cornutum L. The normal temperature pasteurism could meet the needs of Pugionium cornutum L. can commercial sterilization in the soup of can's pH value below 4.5.

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