| 切分蔬菜保鲜工艺研究 |
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| 引用本文： | 吴锦铸,余小林,曾洲华,岑显新.切分蔬菜保鲜工艺研究[J].食品与发酵工业,2000,26(4):33-36. |
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| 作者姓名： | 吴锦铸 余小林 曾洲华 岑显新 |
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| 作者单位： | 华南农业大学食品科学系,广州,510642 |
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| 摘 要： | 通过测定切分蔬菜加工贮藏过程中营养成分和褐变度的变化以及感官评定 ,探讨切分蔬菜品质保持技术。试验结果表明 ,影响切分蔬菜品质的因素有切分大小、清洗、脱水、包装形式以及保存温度和时间等。
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| 关 键 词： | 切分蔬菜 保鲜工艺 |
| 修稿时间： | 1999-09-08 |
Studies on Freshness Storage Life of Minimally Processed Vegetables |
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| Wu Jinzhu,Yu Xiaolin,Zeng Zhouhua,Cen Xianxin.Studies on Freshness Storage Life of Minimally Processed Vegetables[J].Food and Fermentation Industries,2000,26(4):33-36. |
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| Authors: | Wu Jinzhu Yu Xiaolin Zeng Zhouhua Cen Xianxin |
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| Affiliation: | Wu Jinzhu
,Yu Xiaolin
,Zeng Zhouhua
,Cen Xianxin
;(Dept.of Food Science,South China Agriculture University,Guangzhou,510642) |
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| Abstract: | The freshness storage life of minimally processed vegetables were studied by testing their nutrient content and browning and by making organoleptic evaluation during storage. The experiments showed that the factors having effects on the quality of minimally processed vegetables were size of cut vegetables, washing and dehydrating, packaging materials and vacuum, keeping temperature and time and so on. |
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| Keywords: | minimally processed vegetables freshness storage life |
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