摘要
研究压差预冷和冷库预冷,聚苯乙烯泡沫箱加冰0℃冷藏运输1d,4℃和20℃加收缩膜和不加收缩膜包装及20℃加湿销售2d青花菜品质的变化。结果表明:压差预冷青花菜的预冷速度快于冷库预冷;聚苯乙烯泡沫箱加冰冷藏运输1d后,4℃销售的青花菜品质好于在20℃下销售青花菜的品质,加收缩膜包装青花菜的品质好于无收缩膜包装青花菜的品质,其失重率和营养损失少。青花菜压差预冷、聚苯乙烯泡沫箱加冰0℃冷藏运输和4℃用收缩膜包装销售2d的冷链物流方法最好,其冷链物流后的青花菜感官评价、失重率、叶绿素含量、VC含量、可溶性蛋白含量、可溶性糖含量分别为4.3、2.23%、42.56mg/100g、167.27mg/100g、535mg/100g和1.03%。
The effects were studied of pressure pre-cooling and cold-room pre-cooling,1 day transportation with expanded polystyrene case into top icing at 0 ℃,2 days retails packed with and without shrink film in 4 ℃ and 20 ℃,humidifying at 20 ℃ on the quality of broccoli.The results showed that the pressure pre-cooling rate of broccoli was faster than that of room pre-cooling.After 1 day transportation with expanded polystyrene case into top icing at 0 ℃,the quality of broccoli retailed in 4 ℃ was better than that at 20 ℃,the quality of broccoli packed with shrink film was better than that without shrink film.The methods of cold chain logistics of broccoli applied pressure pre-cooling,transportation with expanded polystyrene case into top icing at 0 ℃ and 2 days retail packed with shrink film in 4 ℃ were the best.Its sensory evaluation,weight loss,the contents of chlorophyll,VC,soluble protein and soluble sugar of broccoli were 4.3,2.23%,42.56 mg/100 g,167.27 mg/100 g,535 mg/100 g and 1.03%,respectively.
出处
《食品与机械》
CSCD
北大核心
2012年第2期174-176,218,共4页
Food and Machinery
基金
"十二五"国家科技支撑计划(编号:2009BAD24B02)
国家大宗蔬菜产业体系建设(编号:CARS-25-E-01)
北京市农林科学院科技创新能力建设专项(编号:KJCX201102004)
关键词
青花菜
预冷
冷库预冷
压差预冷
broccoli
pre-cooling
room pre-cooling
pressure pre-cooling
