加工条件对富硒绿叶蔬菜汁品质稳定性的影响

Effects of Processing Conditions of the Green-leafy Vegetable Juice Enriched with Selenium on It's Quality Stability

探讨了 3种富硒绿叶蔬菜在制汁过程中 2个主要品质指标 (叶绿素含量和硒含量 )的变化规律 .着重研究了蔬菜汁漂烫、护色后杀菌等加工条件对叶绿素含量、总硒含量和有机硒比例的影响 ,讨论了产前农艺富锌与产后浸泡富锌对青菜叶绿素含量的影响以及复合菜汁的叶绿素保存及贮藏期分层问题 .

The changing regularity of two quality indexes on three Se-enriched green-leafy vegetable juices has been studied during making juices. The effects of processing conditions on chlorophyll contents, total Se content and organic Se percentage have been studied. The difference between pre-harvest and post-harvest enriching zinc, chlorophyll preservation and separation during storage of combined juices have been discussed.