| 新疆天山野豌豆茎尖软罐头保鲜剂效果的研究 |
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| 引用本文： | 张军,陆晓娜.新疆天山野豌豆茎尖软罐头保鲜剂效果的研究[J].农产品加工．学刊,2009(9):51-54. |
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| 作者姓名： | 张军 陆晓娜 |
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| 作者单位： | 张军(新疆农业职业技术学院,新疆昌吉,831100);陆晓娜(新疆维吾尔自治区农产品安全监督检验中心,新疆,乌鲁木齐,830000) |
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| 摘 要： | 以天山野豌豆茎尖为试材,采用正交实验设计保鲜剂配方,由综合平衡法得出最优实验结果为:ZnAc2 125mg/L,CuAc2 75mg/L,D-VcNa 80mg/L,CaCl2 100mg/L,pH值为4。用该配方处理的结果表明,保鲜剂护绿效果明显,茎尖质地保持良好,VC含量基本无损失,Cu2+和Zn2+含量符合国家卫生标准。
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| 关 键 词： | 野豌豆茎尖 保鲜 综合平衡分析法 |
Study on Effects of Vetch Burgeon Preserving Fresh Liquid |
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| Zhang Jun,Lu XiaoNa.Study on Effects of Vetch Burgeon Preserving Fresh Liquid[J].Nongchanpin Jlagong.Xuekan,2009(9):51-54. |
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| Authors: | Zhang Jun Lu XiaoNa |
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| Institution: | 1.XinJiang Agricultural Vocational Technical College;ChangJi;Xinjiang 831100;China;2.Xinjiang Agricultural Products Quality and Safety Hub of Supervise and Test;Urmuqi;Xinjiang 830000;China |
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| Abstract: | This article takes vetch burgeon as an experimental material,uses the method of orthogonal tests design and method analysis of synthesis balance,The best results were as follow:ZnAc2 125mg/L,CuAc2 75mg/L,D-VcNa 80mg/L,CaCl2 100mg/L,pH=4.It has been proved that it preserved fresh with a good Vitamin C and burgeon preservation,the content of Cu2+ and Zn2+ is according with the national food health standard. |
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| Keywords: | vetch burgeon preserving fresh method of synthesis balance analysis |
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