| 不同漂烫温度对苦菜品质指标的影响 |
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| 引用本文： | 周志才,所晓波. 不同漂烫温度对苦菜品质指标的影响[J]. 食品科学, 2005, 26(8): 95-98 |
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| 作者姓名： | 周志才 所晓波 |
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| 作者单位： | 1. 烟台大学,化学生物理工学院,山东,烟台,264005
2. 烟台教育学院,山东,烟台,264001 |
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| 摘 要： | 本文主要研究了苦菜在不同漂烫温度下的品质指标变化。实验表明，苦菜漂烫时，随漂烫温度的升高，叶绿素、糖、POD和维生素C的含量都有较大幅度的降低，而蛋白质和钙的含量则基本保持恒定。
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| 关 键 词： | 苦菜 漂烫温度 品质指标 |
| 文章编号： | 1002-6630（2005）08-0095-04 |
| 收稿时间： | 2005-07-11 |
| 修稿时间： | 2005-07-11 |
Influence of Various Blanching Temperature on Quality Change of Patrinia Villosa(PV) |
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| ZHOU Zhi-cai,SUO Xiao-bo. Influence of Various Blanching Temperature on Quality Change of Patrinia Villosa(PV)[J]. Food Science, 2005, 26(8): 95-98 |
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| Authors: | ZHOU Zhi-cai SUO Xiao-bo |
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| Abstract: | The thesis mainly investigated parts of quality change of Patrinia Villosa(PV) during the process of blanching and drying. The results indicated that after being blanched, the content of chlorophyll, saccharide, POD, and vitamin C were reduced evidently. However the percentage of protein and Ca2 had no obviously change. |
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| Keywords: | Patrinia Villosa(PV) blanching temperature quality change |
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