摘要
通过对鲜切甘蓝的切分、前处理、蒸烫、添加剂溶液浸泡、离心脱水、包装、贮藏等工艺点的调控,研究其对鲜切甘蓝品质的影响,并通过测定呼吸强度、多酚氧化酶(PPO)活力、褐变度等指标观察鲜切甘蓝质量变化,以确定最佳保鲜工艺条件。试验结果表明,经优化工艺处理的鲜切甘蓝保鲜期可达到10天以上。
This article observed and analyzed the quality changes of fresh shredded cabbage by regulating several technical factors such as shredding, pre-processing, heat treatment, immersion in additives solvents, centrifugal dehydration, packaging and preservation. Rate of respiration, PPO activity, browning were also taken into consideration to measure the quality of fresh cabbage as to find an optimum technical processing. The results showed that shelf life of fresh cabbage would be lengthened to more than 10 days under the optimum technical processing.
出处
《保鲜与加工》
CAS
2008年第4期23-26,共4页
Storage and Process
关键词
鲜切甘蓝
保鲜
加工工艺
fresh shredded cabbage
fresh-keeping
technical processing
