摘要
试验采用臭氧水对盐渍蔬菜进行脱盐处理，以探讨臭氧水脱盐对盐渍蔬菜品质的影响。结果表明，采用臭氧水浸泡脱盐处理，能有效控制微生物生长繁殖和亚硝酸盐含量，较好地保持盐渍蔬菜原有的感官品质，降低原料农药残留，提高产品品质。
The effects of ozone water treatment on desalt of pickled vegetables were studied in this paper.The resulted show that ozone water treatment could control the animalcule and nitrite content in the preserved vegetable effectively,improve its sensory quality and reduce the pesticide residue,so that its safety and quality could be guaranteed.
出处
《食品工业科技》
CAS
CSCD
北大核心
2004年第6期57-59,共3页
Science and Technology of Food Industry
基金
宁波市科委2000年农业攻关项目(计划编号:2002C10002)
关键词
盐渍蔬菜
臭氧水
脱盐
品质
微生物
preserved veg etable
ozone water
desalt
quality
animalcule
