The requirement of Water hardness in vegetable processing

(agricultural Wealth Network) different vegetable processing processes have different requirements for water hardness, such as pickling vegetables, especially in the manufacture of kimchi and sauerkraut, and hard water is suitable for processing when using vegetables to make candied fruits, because calcium salts in hard water can increase the brittleness of this kind of vegetable products and keep their shape from boiling. Washing vegetables with moderate hard water during drying is also good for the products, because the pectin in the vegetable tissue can combine with calcium salts in water to form water-insoluble calcium pectinate, making the tissue tough and not softened or deformed. When vegetable canned storage, frozen storage and vegetable juice production, it is not suitable to use hard water, but soft water is better, because vegetable canned collections and frozen collections do not require to increase their brittleness, if hard water is used, the tissue will be hardened, the surface will become rough, and the quality will be affected. at the same time, the can liquid prepared with hard water is easy to precipitate after heating and sterilization, affecting the appearance of the product.