微加工西兰花流通保鲜技术研究

Studies on Distribute and Storage Techniques of Fresh-cut Sprouting Broccoli

比较了两种预冷方式及三种保鲜剂,六种保鲜膜对微加工西兰花的保鲜效果,最终筛选出适 宜其流通保鲜的工艺流程和最佳保鲜剂保鲜膜,使微加工西兰花失重率,黄花率,开花率及腐烂率明 显降低。最终产品经检测维生素C水平较高,同时达到食用安全标准要求。

Comparison of storage effect about two pre-cooling process ,three fresh-keeping agent and six fresh-keeping film, finally we screen out the best technical flow and optimum fresh-keeping agent or film, meantime reduce the zero gravity rate, etiolating rate, abloom rate and rot rate. The last time, our product pass the nutrition and edible examine, and maintain upper Vit-c.