油豆角真空包装保鲜技术的研究

采用抽真空护绿和保脆工艺,经微波漂烫、真空包装及杀菌制成的油豆角产品,可在超市反季节上市或跨地区供应。在实验中,分别运用色差计和质构测定仪(TA-XTZiTextureAnalyser)对油豆角的色泽和脆度进行评价,避免了感官判断的误差,确保了实验数据的可靠性。

In this paper,the process of g reen color -maintaining and crispness -keeping of snap bean by vacuum were adopted,and after being microwave blanched,vacuum packag ed and sterilized,snap bean was made into a kind of snap bean product,which could be listed ag ainst season on the supermarket or supplied across reg ions.SC-80Colorimeter and TA-XTZi Texture Analyser were used to measure the color and crispness of snap bean,so errors of sensory analysis were avoided and the reliability of experimental data was g uaranteed.