摘要
以青菜头(茎瘤芥)为试验材料,研究了采用不同复合保鲜剂、保鲜袋的预处理方式对冷藏条件下青菜头品质的影响。结果表明,复合保鲜剂选择:ClO2100ppm+Ntm0.01%+Na-DHA0.02%,浸没10min,效果最佳;保鲜袋MA袋,装量为15kg在-0.5-+0.5℃条件下冷藏,保鲜期可达3个月。
The experiment took the stem lump mustard as raw material. The effects of different compound fresh-pre-servings and MA bags on storage quality of stem lump mustard were researched. The results showed the best preser-vation condition as follows： the stem lump mustard was soaked 10min in compound fresh-preserving which was con-sist of C102100ppm＋Ntm0.0l%＋Na-DHA0.02%; bagged with MA bags （15kg per bag） and stored at -0.5-＋0.5℃ The preservation time could be up to 3 months.
出处
《食品与发酵科技》
CAS
2012年第4期78-81,共4页
Food and Fermentation Science & Technology
基金
四川省"十一.五"重大"创新产业链"专项项目--优质中国泡菜现代产业链关键技术研究与集成示范(编号:2009NZ0080)子项目"涪陵青菜头(茎瘤芥贮藏保鲜与加工与应用(编号:2009NZ0080-25)"项目
2009年重庆市涪陵区科技创新基金项目"茎瘤芥瘤茎(青菜头)保鲜贮藏关键技术研究"
