摘要
研究莴苣MP加工过程中碱液去皮及人工去皮后经护色处理的贮藏效果。结果表明:碱液去皮的MP莴苣其货架期明显延长,可保持品质8d(0℃)和4d(4℃);人工去皮中各处理以NaClO处理效果最好,可保持品质6d(0℃)和3d(4℃)。
Effects of peeling by soaking into alkaline solution and by different ant i -brown treatments after manual peeling inminimal processing(MP )lettuce on storage were studied.The results showedthat minimally proce ssed let-tucepeeledbysoakingintoalkaline solutionhadanobviouslylongorshelflife.Thekeepingqualitycouldbe maintained for 8days under0℃and4days under4℃.Treatment with NaClOwas the best am ong all processed with different an-tibrowntreatments so as to maintain the keeping quality for 6days under0℃and3days under4℃?
出处
《食品科学》
EI
CAS
CSCD
北大核心
2002年第2期142-143,共2页
Food Science
