摘要
将紫外线照射引入鲜切菜的鲜切加工过程,通过研究紫外线不同照射时间对维生素C、呼吸强度、失重率和可溶性蛋白的影响,得出鲜切菜合适的杀菌方法和保藏措施。实验表明:当照射40min时,Vc的保存率高、呼吸强度降低、失重率较小、可溶性蛋白含量高。
The experiment irradiated an ultraviolet ray into fresh cut vegetables. By studying the influence of different ultraviolet ray irradiating time on Vitamin C, breathe intensity, weightlessness rate and soluble protein contents, the suitable sterilization method and preserving measure for fresh cut vegetables were summerized. The experiment indicated when irradiated for 40 minutes, the Vc preservation rate was high, breath intensity was lessening, weighdessness rate was less, soluble protein contents was high.
出处
《食品工程》
2009年第4期39-41,58,共4页
Food Engineering
关键词
紫外线
鲜切菜
生理
ultraviolet ray
fresh cut vegetables
physiology
