摘要
本文通过对天津地区胡萝卜切分加工性能研究,筛选出适合于切分胡萝卜加工的专用品种及其加工技术指标。研究结果表明,可溶性固形物、个体形状、质地、感官评价和耐藏性等作为胡萝卜评价指标,简易、实用、可靠性强,其中王庆坨22号(荷兰1067)综合性能最佳。
In this paper, the fresh-cut processing property of different carrots was studied. The carrot variety appropriatedfor fresh-cut processing was selected and the processing index was advanced. The reasult showed that the indexes such as solublesolid substance, appearance, texture, sense evaluation and storage characteristic can be used to select raw material credibly.Among the carrots, the variety of Wangqingtuo 22 (Netherlands 1067) has the best fresh-cut processing property.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2004年第11期184-187,共4页
Food Science
基金
天津市重点公关项目(022101011)
天津重点推广课题(03062)
