摘要
采用正交实验设计配制保鲜剂 ,测定经处理的油豆角在贮藏期间水分及营养成分的变化 ,探讨油豆角贮藏期间品质的变化规律 ,结果表明 :随着贮藏时间的延长 ,油豆角中水分、Vc和还原糖的含量不断下降 ;叶绿素的含量初期下降 ,随后升高并出现累积峰 ,最后又趋于降低。
The Lg9(3 4) orthogonal test design was adopted to develop the chitosan preservative By determining the moisture content and nutritional composition of snap beans, the quality changing pattern of snap beans was examined The results showed that snap beans during storage showed continuous decrease in its water content, vitamin C and reducing sugar. The content of chlorophyll decreased at first, followed by a slow increase until a cumulative peak appeared, and then decreased again in the final stage of storage.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2003年第8期44-47,共4页
Food and Fermentation Industries
基金
黑龙江省教育厅科技重大项目 (No.1 0 51 1 80 0 4 )资助
