摘要
通过L9(34)正交实验,得到韭黄消毒保鲜的最佳配比:0.6%氯化钙、0.2%柠檬酸和40ppm二氧化氯复合处理,4℃低温冷藏。实验结果表明:鲜切韭黄贮藏时间达7d以上,且保持较好形态及较高的营养价值。
The optimum for disinfecting combination techniques of leek shoot was selected by the orthogonal experiment as follow. 0 6% calciam chloride, 0.2% citric acid and 40ppm chlorine dioxide, storage at 4℃.The results showed that it could keep fresh-cut leek shoot for 7 days and keep the morphology and nutrition.
出处
《食品工业科技》
CAS
CSCD
北大核心
2010年第4期336-338,共3页
Science and Technology of Food Industry
关键词
韭黄
氯化钙
柠檬酸
二氧化氯
保鲜
leek shoot
calciam chloride, citric acid
chlorine dioxide
preservation
