摘要
研究了食用防腐剂贮藏板栗的效果 ,结果表明 :苯甲酸钠和高锰酸钾处理使板栗保鲜分别达到 82 .0 %和 81.5 % ,山梨酸钾处理保鲜率达 74.1% ,处理前后板栗所含氨基酸总量几乎不变 。
Principle on the storage of Chinese chestnut was discussed in the paper. Food additives were used in storage of Chinese chestnut and the experiment showed that the treatment with Sodium benzoate and Sodium pyrosulfite can get the preservation ratio of 82.0% and 81.5% respectively, while the treatment with Potassium sorbic acid can get the preservation ratio of 74.1%. The content of amino acid was no difference in the chestnut storage before and after storage and it was possible to use food additives for storage of Chinese chestnut.
出处
《安徽农业科学》
CAS
2000年第6期811-812,817,共3页
Journal of Anhui Agricultural Sciences
