摘要
以新鲜草莓为试材,利用真空冷冻干燥技术制备草莓粉,研究其在0、4、20℃不同贮藏温度下,营养成分含量和色泽指标的变化规律。实验结果表明:在近7个月的贮藏过程中,0℃和4℃贮藏温度可以显著抑制草莓粉中Vc和花青素含量的降低和色泽的改变,并且将草莓粉置于4℃温度下贮藏最为经济、节能。推荐草莓粉适宜贮藏温度为4℃。
The changes of nutrition contents and color of strawberry powder by vacuum freeze-drying under different storage temperature（0 ℃,4 ℃,20 ℃） was investigated.The results indicated that decline of Vc and anthocyanin content of strawberry powder were inhibited significantly stored at 0 ℃ and 4 ℃ for nearly seven months.And it could inhibit color change of strawberry powder.The strawberry powder could be stored at 4 ℃ for economy and energy conservation.The recommended storage temperature for strawberry powder was 4 ℃.
出处
《食品科技》
CAS
北大核心
2013年第10期40-42,50,共4页
Food Science and Technology
基金
农业部公益性行业农业科研专项(200903019)
北京市科技计划项目(Z111100056811035-2)
北京市农林科学院科技创新能力建设专项(KJCX201102004)
关键词
贮藏温度
营养品质
色泽
草莓粉
storage temperature
nutrient quality
color
strawberry powder
