| 冰点调节剂对西兰花冰点的控制研究 |
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| 引用本文： | 林本芳,鲁晓翔,李江阔. 冰点调节剂对西兰花冰点的控制研究[J]. 广州食品工业科技, 2012, 0(8): 915-917,1039 |
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| 作者姓名： | 林本芳 鲁晓翔 李江阔 |
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| 作者单位： | [1]天津商业大学生物技术与食品科学学院,天津市食品生物技术重点实验室,天津300134 [2]国家农产品保鲜工程技术研究中心,天津市农产品采后生理与贮藏保鲜重点实验室,天津300384 |
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| 基金项目： | “十二五”科技支撑计划项目（2012BAD38801）;天津市重点科技攻关项目（11ZCKFNC01900） |
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| 摘 要： | 本文研究不同冰点调节剂对西兰花冰点的影响。实验选取葡萄糖、维生素C、氯化钙和山梨醇四种冰点调节剂，利用单因素比较实验法，系统研究了冰点调节剂种类及其使用条件对西兰花冰点的影响。结果表明，氯化钙是较好的冰点调节剂；3％氯化钙浸泡30rain对西兰花的冰点调节效果较好，使西兰花冰点从-0．8℃降到．1℃。
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| 关 键 词： | 西兰花 冰点 冰点调节剂 |
Research of Controling Freezing Point of Broccoli by Using Freezing Point Regulators |
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| LIN Ben-fang,LU Xiao-xiang,LI Jiang-kuo. Research of Controling Freezing Point of Broccoli by Using Freezing Point Regulators[J]. , 2012, 0(8): 915-917,1039 |
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| Authors: | LIN Ben-fang LU Xiao-xiang LI Jiang-kuo |
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| Affiliation: | 1 .Tianjin Key Laboratory of Food Biotechnology, College of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, China) (2.Tianjin Key Laboratory of Postharvest Physiology and Storage of Agricultural Products, National Engineering and Technology Research Center for Preservation of Agricultural Products, Tianjin 300384, China) |
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| Abstract: | In this research, the effects of different freezing point regulators on broccoli freezing point were investigated. Four kinds of freezing point regulators, including glucose, vitamin C, calcium chloride and sorbitol, were used for research on the influence of freezing point of broccoli by the single factor comparison experiment method. The results indicated that calcium chloride and glucose were the better fi-eezing point regulators. When broccoli was soaked for 30 minutes with calcium chloride content being of 3%, its＇ freezing point was decreased from -0.8℃ to-1 ℃. |
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| Keywords: | broccoli freezing point freezing point regulators |
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