| 马齿苋护脆工艺研究 |
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| 引用本文： | 郭浩,张慧君,陈又铭.马齿苋护脆工艺研究[J].中国果菜,2019(8):12-15,20. |
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| 作者姓名： | 郭浩 张慧君 陈又铭 |
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| 作者单位： | 齐齐哈尔大学食品与生物工程学院;黑龙江省果蔬杂粮饮品工程技术研究中心 |
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| 摘 要： | 为了解决叶类蔬菜不耐贮藏,易萎蔫腐烂的问题,本试验以山野菜马齿苋为原料,海藻酸钠、氯化钙作为浸泡剂,研究护脆工艺对马齿苋保鲜效果的影响。结果表明,依次采用0.3%海藻酸钠溶液浸泡15min、0.3%氯化钙溶液浸泡处理15min后,所得马齿苋的感官评分为96分,护脆效果最佳,通过包装能达到较好的保存效果,为山野菜的保鲜与贮藏技术研究提供参考。
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| 关 键 词： | 马齿苋 护脆 保鲜 工艺研究 |
Study on Crispness Technology of Portulaca oleracea L. |
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| GUO Hao,ZHANG Hui-jun,CHEN You-ming.Study on Crispness Technology of Portulaca oleracea L.[J].China Fruit and Vegetable,2019(8):12-15,20. |
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| Authors: | GUO Hao ZHANG Hui-jun CHEN You-ming |
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| Institution: | (College of Food Bioengineering,Qiqihar University,Qiqihar 161006,China;Beverage Engineering Technological Research Center of Fruit-vegetables and Coarse Cereals of Heilongjiang Province,Qiqihar 161006,China) |
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| Abstract: | GUO Hao;ZHANG Hui-jun;CHEN You-ming(College of Food Bioengineering,Qiqihar University,Qiqihar 161006,China;Beverage Engineering Technological Research Center of Fruit-vegetables and Coarse Cereals of Heilongjiang Province,Qiqihar 161006,China) |
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| Keywords: | Portulaca oleracea L crispness preservation technological research |
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