摘要
以鲜切荸荠为试材,通过保鲜液和热水水浴复合处理后,研究不同热处理温度与保鲜液结合对鲜切荸荠冷藏期间品质的影响。结果表明:1.5%的双乙酸钠与55℃热处理结合的复合保鲜对延缓鲜切荸荠变黄的效果较好,而1.5%的双乙酸钠与65℃热处理结合的复合保鲜更容易降低鲜切荸荠的失重率和腐烂率,且能有效维持可溶性固形物和维生素C的含量,但两者对维持可溶性蛋白的含量无明显效果。
The fresh cut water chestnut as the test material,through the fresh liquid and hot water bath compound treatment, the effects of different heat-treatment temperature and fresh-keeping solution on the quality of fresh-cut water chestnuts dur- ing cold storage were studied.The results show： 1.5% sodium diacetate and 55 ℃ heat treatment combined with fresh preserva- tion of fresh cut water chestnuts on the yellowing effect is better, the 1.5% sodium diacetate combined with 65 ℃ heat treatment
出处
《粮食科技与经济》
2016年第6期69-72,共4页
Food Science And Technology And Economy
关键词
鲜切荸荠
保鲜液
热处理
冷藏品质
fresh cut water chestnuts, preservation solution, heat treatment, cold storage quality
