摘要
比较了不同预冷方法和贮藏温度对贮藏期间马兰和菊花脑营养成分和外观的影响。结果表明,真空预冷后低温贮藏效果最好,Vc含量下降少,粗纤维含量增加少,与对照相比可延长保鲜期2d。
The effect of various precooling method on the nutrient content and appearance in stored Indian Kalimeris and Indian dendranthema were tested, the result indicated that, compare with the control, the vacuum cooling could restrain decreasing of Vc content, and increasing of crude fiber content, and prolong its goods shelve period for 2 days.
出处
《食品科技》
CAS
北大核心
2006年第3期119-122,共4页
Food Science and Technology
基金
国家"十五"科技攻关项目(2001BA501A10)
关键词
马兰
菊花脑
真空预冷
保鲜
Indian kalimeris
Indian dendranthema
vacuum cooling
preserve
