Soft Package Products Technology Of Cress

Cress is one kind of perennial water plant. It likes to live in wading pool or bottomland. Cress distributing and growing in each place of our country. Cress has abundant nutrition and has upper value in remedy function.The technology of pouch packaged bale cress was studied in this paper.Cress has distributed in each place of jiangsu province. The cress's variety in baoying city is named Green-Cress. It is very popular in baoying city and circumjacent area. Beacause of the restriction of seasonal and difficulty to keep fresh, the scale of cress's planting and management is limitied. Therefor, the research of protecting greenness and processing products of cress has been involved in science and technology item of jiangsu province in 2005.In this dissertation, taking the cress as object, the key factors influencing the cress's quality during manufacturing, such as green-protecting technics, keeping brittleness processing, sterilization technics, was studied.The results has showed that the products could stably keep green for a long time by dipping in 0.05% Na₂CO₃ or NaOH solution for 30 minites, then blanching in the water containing 200/50mg·kg^-1 Cu²⁺/Zn²⁺ with the best ratio of substrate to solution is 1:15 for 3 minutes at 95℃.After blanching, wash the cress 30 minutes with flowing water. And then dip the Cress in the pH2.5 acetum, the ratio of substrate to solution is 1:8, change the acetum everyday. Three days later, the remaining Cu and Zn in the finished products accorded with the relevantnational standards.Through the orthogonal test and the single factor experiment, the best brittleness-keeping condition has been determined.The results have showed that: after dipping the cress in 0.2%-0.3% CaCl₂, with the ratio of substrate to solution is 1:10, for 30 minutes , the brittleness of products will become very good, and the soup of products will keep pellucid.Cress with three kinds of flavors has been designed. According to the pH, may devide the products to acidic and the non-acidic two varieties.After the sterilization and the heat preservation experiment we can get the conclution that: using the boiling water sterilizes the cress for 10 minutes at room pressure will can enable the acidic product to proved up to the commercial sterile criterion. And the non- acidic products also be able to proved up to the commercial sterile criterion after sterilized at 121℃for 10minutes. Finally, we can obtain the green color, brittleness, the nutrition enriches and stores stablyis products.In this dissertationn the craft condition of processing has been ascertained, Finally the soft packaged cress, with the green colour , brittleness mouth feeling , up to the commercial sterile criterion ,was obtained. This dissertation is significative to enlarge the consumption scope of cress. And the conclution of this dissertation is significance for other green greenery vegetable which is easily metamorphose to use for reference.