摘要
利用微波处理新鲜绿竹笋,并结合生物保鲜剂在2～5℃的冷藏条件下保鲜12～15天后,与新鲜竹笋比较表明,在外观、气味、色泽以及口感等方面没有差异;水分和粗纤维含量几乎不变;总氮和总糖量在保鲜过程中散失率分别为26.7%和21%。
The fresh bambusa atrovirens bamboo shoot is treated by microwave and kept at 2～5 ℃ for 12～15 days with the fresh keeping reagent.Contrasting with the fresh bamboo shoot,there is no difference in the appearance, smell, colour and taste,and there is no change at the level of water and thick fiber; the ratio of the total nitrogen and sugar that lost duriny storage is 26.7% and 21%.
出处
《保鲜与加工》
CAS
2004年第2期33-34,共2页
Storage and Process
