| 不同漂烫温度对西兰花品质指标的影响 |
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| 引用本文： | 刘威,张云川,赵美华,李永军. 不同漂烫温度对西兰花品质指标的影响[J]. 农产品加工．学刊, 2007, 0(1): 86-88 |
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| 作者姓名： | 刘威 张云川 赵美华 李永军 |
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| 作者单位： | 中国农业机械化科学研究院,北京,100083 |
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| 摘 要： | 主要研究了西兰花速冻前不同漂烫温度下的品质指标变化。结果表明,西兰花漂烫时随温度升高,叶绿素、糖、POD和VC的含量都有较大幅度的降低,而钙和蛋白质含量基本保持恒定。
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| 关 键 词： | 西兰花 漂烫温度 品质指标 |
| 文章编号： | 1671-9646（2007）01-0086-03 |
| 收稿时间： | 2006-12-28 |
| 修稿时间： | 2006-12-28 |
Influence of Various Blanching Temperature on Quality Change of Broccoli |
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| Liu Wei, Zhang Yunchuan, Zhao Meihua. Influence of Various Blanching Temperature on Quality Change of Broccoli[J]. Nongchanpin Jlagong.Xuekan, 2007, 0(1): 86-88 |
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| Authors: | Liu Wei Zhang Yunchuan Zhao Meihua |
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| Abstract: | The paper mainly investigated parts of quality change of broccoli during the process of blanching and drying. The results indicated that after being blanched,the content of chlorophyll,saccharide,POD,and vitamin C were reduced evidently. But the percentage of Ca2 and protein had no obviously change. |
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| Keywords: | broccoli blanching temperature quality change |
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