摘要
本文主要研究了苦菜在不同漂烫温度下的品质指标变化。实验表明,苦菜漂烫时,随漂烫温度的升高,叶绿素、糖、POD和维生素C的含量都有较大幅度的降低,而蛋白质和钙的含量则基本保持恒定。
The thesis mainly investigated parts of quality change of Patrinia Villosa（PV） during the process of blanching and drying. The results indicated that after being blanched, the content of chlorophyll, saccharide, POD, and vitamin C were reduced evidently. However the percentage of protein and Ca^2＋ had no obviously change.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2005年第8期95-98,共4页
Food Science
关键词
苦菜
漂烫温度
品质指标
Patrinia Villosa（PV）
blanching temperature
quality change
