摘要
为研究真空预冷条件对叶菜采后保鲜效果的影响,选择菠菜为试材,考察在贮藏温度4℃,预冷终温为0℃和4℃,补水率分别为0%, 1%和2%(w/w)不同真空预冷条件下,菠菜的失重率、营养品质(叶绿素、维生素C、可溶性固形物含量)及感官品质(色泽、形态、质地)在贮藏期的变化规律。结果表明,经真空预冷终温4℃处理的保鲜效果优于对照组,能更有效降低菠菜失重率,保持其感官品质。真空预冷处理以预冷终温4℃,补水率2%条件下贮藏保鲜效果最优。
In order to investigate the effect of vacuum precooling on the storage quality of spinach, the effect of temperature and water compensating before precooling on storage period of spinach was investigated. The result showed that vacuum precooling could effectively reduce the weight loss rate of spinach. After 10 d storage at 4 ℃, the spinach could keep good quality under the condition of 2% water compensating rate and 4 ℃ precooling end temperature.
作者
解新方
张洁
王志东
XIE Xinfang;ZHANG Jie;WANG Zhidong(Institute of Food Science and Technology,CAAS,Beijing 100193)
出处
《食品工业》
CAS
北大核心
2020年第5期166-169,共4页
The Food Industry
基金
西藏自治区科技计划项目:特色农产品加工技术与产品开发(XZ201801NA04)。
关键词
菠菜
真空预冷
预冷终温
补水率
spinach
vacuum precooling
terminal temperature
compensated water
