摘要
以新鲜的西红柿、黄瓜、胡萝卜为原料,在室温储藏、冷藏储藏、冷冻储藏、干制、腌制储藏和制成罐头储藏的条件下研究蔬菜中β–胡萝卜素含量随储藏时间的变化情况。结果表明,在未经加工的情况下,低温储藏的蔬菜中β–胡萝卜素含量的变化速率明显小于常温储藏的蔬菜,但不适合长时间储藏,如需长时间储藏蔬菜,腌制储藏效果最佳。
With fresh tomatoes, cucumbers and carrots as raw material, the effects of different storage methods including room temperature storage, refrigerated storage, frozen storage, dry storage, pickled storage and canning storage on β-carotene content in vegetables with the increase of storage time were studied. The results showed that the change rate of β-carotene content in vegetables stored at low temperature was significantly lower than that stored at room temperature when vegetables were not processed. Meanwhile, low temperature storage was not suitable for long term storage was vegetables, but pickled storage.
出处
《粮食与油脂》
北大核心
2017年第4期64-66,共3页
Cereals & Oils
