摘要
通过测定切分蔬菜加工贮藏过程中营养成分和褐变度的变化以及感官评定 ,探讨切分蔬菜品质保持技术。试验结果表明 ,影响切分蔬菜品质的因素有切分大小、清洗、脱水、包装形式以及保存温度和时间等。
The freshness storage life of minimally processed vegetables were studied by testing their nutrient content and browning and by making organoleptic evaluation during storage. The experiments showed that the factors having effects on the quality of minimally processed vegetables were size of cut vegetables, washing and dehydrating, packaging materials and vacuum, keeping temperature and time and so on.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2000年第4期33-36,共4页
Food and Fermentation Industries
