Study On The Processing Technology Of California Burclover

Curing preservation is a good method for vegetables.It has a long history forsalted California burclover.But the deep processing of California burclover is limitedto traditional process.The nitrite content is hard to control when California burcloveris salted by traditional method.And with the growth in living standard,people’sdemands on the appearance of the canned vegetables increased.This paper isemphasized on the study of the craftwork condition and the key steps to find the bestprocess condition of processing California burclover.The influence of salt on the decrease of nitrite content was researched. The resultsindicated that the peaks of nitrite contents appeared later and the content of nitrite wasdecreased after pickled with8%sodium chloride,0.15%-0.2%Vitamin C and0.015%citric acid,or after pickled with8%sodium chloride and2%-3%tea powder.Ascompared with conventional fermentation, nitrite content was decreased by fementingin bags with5-10kg of each.The factors affecting to the regreening process of salted California burcloverwere studied.The results showed that the products could turn to green by soaking in10g/L calcium solution for15-20minutes with the solid-liquid ratio1:8.Then saltedCalifornia burclover was scalded in200mg/kg Zn2+solution for15-20min at thetemperature of95℃.The Zn2+content was falled bellowed20mg/kg by soaking inacetic acid for2days with pH2.5,or soaking in acetic acid for3days with pH4.5.The California burclover was canned in vacuum and sterilized afterregreened.The sterilization of flexible packaged and glass canned California burcloverwere researched to show that flexible packaged California burclover sterilizedin100℃water for15min,or121℃for5min can enable the product to proved up to thecommercial sterilization.And glass canned California burclover can enable theproduct to proved up to the commercial sterilization in121℃for5min.The qualityresults of the products which have been sterilized and then kept at37℃for sevendays showed that the California burclover products can keep commercial sterilizationin6months.The results indicated that the California burclover contained certain amount ofrenieratene. The research showed that falling rates of nutrition ingredients of vegetablebefore and after process was not significant.In this dissertation the craft condition of processing has been ascertained.Finallythe soft packaged California burclover,with the green colour,storagestability,characteristic tast was obtained.This dissertation is significant to enlarge the consumption scope of California burclover.And the conclution of this dissertation issignificance for other green vegetable which is easily metamorphose to use forreference.