摘要
鲜切莲藕的褐变很大程度上限制了产品的生产和销售,现代高新技术的应用对有效解决这一问题具有重要意义。本文针对超高压灭菌、高密度CO2、气调保鲜、辐照等非热加工技术在鲜切莲藕中的保鲜效果进行总结,阐明各种技术在鲜切莲藕加工中的应用价值和开发前景,以期为莲藕加工提供理论借鉴和技术指导。
Browning of fresh-cut lotus root has limited its production and sales to a great extent and the application of non-thermal processing technologies in solving the problem will be of great importance. The paper summarizes the preservation effect of ultra-high pressure processing, dense phase carbon dioxide, controlled atmosphere storage and irradiation technologies on fresh-cut lotus root, and introduces the application value and development prospects of the above advanced technologies. It is aimed at providing theoretical reference and technical guidance for the processing of fresh-cut lotus root.
作者
权美平
QUAN Mei-ping(The College of Chemistry and Environment, Weinan Normal University, Weinan 714000, China Key Lab of Riverine Wetland Ecology and Enviroment in Shaanxi province, Weinan 714000, China)
出处
《保鲜与加工》
CAS
北大核心
2017年第5期143-146,共4页
Storage and Process
基金
2017年度陕西省教育厅科学研究计划项目(17JK0274)
关键词
鲜切莲藕
非热加工技术
保鲜
研究进展
fresh-cut lotus root
non-thermal processing
preservation
research progress
