摘要
研究菠菜在不同烫漂温度下的品质指标变化。结果表明,菠菜烫漂时,随烫漂温度的升高,胡萝卜素、维生素C、硝酸盐的含量和POD活性都有较大幅度降低,蛋白质和膳食纤维含量基本保持恒定,钙含量略有升高。
In the thesis the part of the quality change of spinach during the process of blanching was mainly investigated. The results indicated that after the spinach being blanched, the content of carotene, Vitamin C, POD, nitrate were evidently reduced. The content of protein and fibrin had no obviously Change. However the content of Ca was induced.
出处
《安徽农业科学》
CAS
北大核心
2006年第12期2851-2852,共2页
Journal of Anhui Agricultural Sciences
关键词
菠菜
烫漂温度
品质指标
影响
Spinach
Blanching temperature
Quality change
Influence
