养心菜速冻前预处理保鲜工艺的研究

为使速冻养心菜能够保持原有的新鲜度与营养成分，以感官品质和POD活性为主要考察指标，研究养心菜速冻前护绿、烫漂、保脆的最佳工艺条件。结果表明，新鲜养心菜经0．05％ZnCl2溶液浸泡30min护绿后，用O．5％NaHC03溶液95℃烫漂120S去除其POD活性，再用0．3％CaCl2溶液浸泡30min保脆，可使菜叶鲜绿，保持其原有的色泽、组织形态及滋味等性状，产品的硬度适中，脆而不韧，品质最佳。

Research on the Pretreatment Preservation Processing of Aizoon Stonecrop Herb before Quick-Freezing

In order to make quick-frozen aizoon stonecrop herb to keep its original freshness and nutrition, taking the sensory quality and the activity of POD as the main indexes, the optimum process conditions of green-protecting, blanching and brittleness-keeping before quick-freezing were studied. The results showed that, the fresh aizoon stonecrop herb was soaked with 0.05% ZnC12 solution for 30 min, blanched with 0.5% NaHCO3 solution at 95 ℃ for 120 s to lose the activity of POD, and soaked in 0.3% CaC12 solution for 30 min. The prepared products could keep leaves fresh green, the original color, morphology and flavor, and had moderate hardness and the best quality.