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Position: Home > Articles > Preservative Methods with Young Lotus Root Hubei Agricultural Sciences 2011,50 (15) 3142-3143+3147

保鲜剂保鲜藕带的研究

作  者:
关健;陈学玲;薛淑静;何建军;梅新
单  位:
湖北省农业科技创新中心农产品加工研究分中心/湖北省农业科学院农产品加工与核农技术研究所
关键词:
藕带;保鲜;脆度;亨特白度
摘  要:
以藕带作为试验材料,通过对藕带保鲜剂的研究,得出其保鲜剂的最佳配比参数。结果表明,当植酸含量为0.25%,CaCl2含量为1.0%,VC含量为0.50%时,用此配比保鲜效果能够达到在常温下放置180d,效果明显,可以满足生产需要。
译  名:
Preservative Methods with Young Lotus Root
作  者:
GUAN Jian,CHENG Xue-ling,XUE Shu-jing,HE Jian-jun,MEI Xin(Subcenter of Agricultural Product Processing Innovation,Hubei Innovation Center in Agricultural Science and Technology,Agricultural Product Processing and Nuclear-Agricultural Institute of Technology,Hubei Academy of Agricultural Sciences,Wuhan 430064,China)
关键词:
young lotus root;mintaining freshness;fractu rab ility;hunter white degree
摘  要:
According to a certain processing to use young lotus root as materials,and a high quality mintaining freshness was obtained.Results showed that: The preservation days could achieve 180d when using the allocated proportion of pytic acid 0.25%,CaCl2 1.0%,VC 0.50%,its effect was obvious,met the production needs completely.

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