摘要
以甘肃庆阳地区的马兰黄花为原料,从温度、包装方式、防虫(NaHSO3)三个方面对黄花菜的保藏及防虫进行了初步的研究。分析结果表明,28℃下,密封不抽真空,NaHSO30.5%为抑制褐变的最佳方案。
Using daylily in Qingyang, Gansu Province as raw material, the effect of temperature, packaging, pest control（NaHSO3）on the preservation and insect control of daylily were studied.The results showed that,the best option to inhibit browning was 28℃, not vacuum sealed, NaHSO3 0.5%.
出处
《食品工业科技》
CAS
CSCD
北大核心
2009年第1期293-293,297,共2页
Science and Technology of Food Industry
关键词
黄花菜
保藏
防虫
daylily
preservation
insect prevention
