摘要
主要研究上海青、香菜和油麦菜的保鲜技术,通过正交实验确定了在0～8℃时保鲜剂的最佳配方,结果如下:对于上海青,保鲜剂最佳配方为柠檬酸0.08%,氯化钙0.05%,苯甲酸钠0.10%;对于香菜,保鲜剂最佳配方为柠檬酸0.08%,氯化钙0.10%,苯甲酸钠0.05%;对于油麦菜,保鲜剂最佳配方为柠檬酸0.08%,氯化钙0.10%,苯甲酸钠0.05%。实验表明,通过保鲜剂处理可以明显延长净菜贮藏期。
The preservation technology of shanghaiqing, coriander and you-mai vegetable were studied. Through orthogonal test the best optimum formula of preservative at 0-8℃ was obtained,the results were as follows：for shanghaiqing,the best formula was citric acid 0.08%, calcium chloride 0.05%, sodium benzoate 0.10%; for coriander,citric acid 0.08%, calcium chloride 0.10%, sodium benzoate 0.05% ; for you- mai vegetable, citric acid 0.08% ,calcium chloride 0.10%, sodium benzoate 0.05%. The preservative treatment could obviously prolong the storage period of minimally processed vegetables.
出处
《食品工业科技》
CAS
CSCD
北大核心
2008年第12期216-217,220,共3页
Science and Technology of Food Industry
关键词
净菜
保鲜剂
贮藏期
minimally processed vegetables
preservation
storage period
