摘要
漂烫是脱水甘蓝加工的重要环节。试验以新鲜甘蓝为原料，通过测定叶绿素、VC含量及相对电导率等指标，研究漂烫对脱水甘蓝品质的影响。结果表明，采用96-98℃时漂烫2min，叶绿素增加了1．6倍，VC含量分别4．67％，为最佳漂烫工艺参数。
Bleaching is an important link in the processing of dehydrated cabbage. In this paper, the effects of the content of chlorophyll, VC and electrical conductivity on the quality of dehydrated cabbage are studied by using fresh cabbage as raw materials. The content of 2 rain, chlorophyll and VC are increased by 1.6 times and 4.67%, respectively by 96-98 ℃.
出处
《农产品加工（下）》
2016年第12期25-26,共2页
Farm Products Processing
基金
宁波市农业科技攻关项目(2014C10039)
宁波市科技特派员团队(2013C80082)
关键词
脱水甘蓝
漂烫
叶绿素
VC
dehydrated cabbage
blanching
chlorophyll
VC
