| 鲜切青笋加工工艺 |
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| 引用本文： | 寇莉萍,郝煜.鲜切青笋加工工艺[J].保鲜与加工,2005,5(6):24-25. |
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| 作者姓名： | 寇莉萍 郝煜 |
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| 作者单位： | 西北农林科技大学食品科学与工程学院,陕西,杨凌,712100;西北农林科技大学食品科学与工程学院,陕西,杨凌,712100 |
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| 摘 要： | 以鲜切青笋为原料,分别采用单因素试验与正交试验方法确定不同护色剂的最佳浓度.试验结果表明,鲜切青笋经4%柠檬酸,5%抗坏血酸,0.07%苯甲酸钠混合溶液处理10min,再利用真空包装进行贮藏,可使鲜切青笋颜色保持鲜绿,贮藏期长达7～10天.
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| 关 键 词： | 青笋 鲜切 褐变 |
| 文章编号： | 1009-6221(2005)06-0024-02 |
| 收稿时间： | 09 1 2005 12:00AM |
| 修稿时间： | 2005年9月1日 |
Processing Technology of Fresh-cut Lettuce |
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| KOU Li-ping,HAO Yu.Processing Technology of Fresh-cut Lettuce[J].Storage & Process,2005,5(6):24-25. |
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| Authors: | KOU Li-ping HAO Yu |
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| Abstract: | Lettuce selected different color fixative and packaging by single factor analysis and orthogonally conditions and researched processing technology of fresh-cut lettuce.The results showed that fresh-cut lettuce was immerged into 4% citric acid,5% ascorbic acid and 0.07% sodium benzoate and keep 10 min,then used PE vacuum package,which make fresh-cut lettuce fresh and colorful,its shelf-life can up to 7-10 days. |
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| Keywords: | lettuce fresh-cut browning |
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