采后原料贮藏方式对速冻小松菜褐变的影响

Effect of Storage Methods of Postharvest Raw Material on the Browning of Frozen Komatsuma

DOI：10.3969/j.issn.1673-1689.2013.10.011

中文关键词: 小松菜 贮藏方式 速冻 褐变

英文关键词: komatsuna storage method frozen browning

基金项目:浙江省慈溪市农业局科技项目(201003)

摘要点击次数: 189

全文下载次数: 731

中文摘要:

采后原料正确的贮藏方式是控制速冻小松菜褐变率的关键因素之一。采用常温贮藏、预冷后常温贮藏和5~10℃恒温库贮藏3种方式,探讨了采后原料3种不同贮藏方式的温度、糖度和pH值等方面的变化情况,研究了原料采后不同贮藏方式对速冻小松菜褐变的影响。试验结果表明,采后原料4 h之内加工,控制速冻小松菜褐变率的采后原料贮藏方式以常温下存放为宜;采后原料4 h外加工,控制速冻小松菜褐变率的采后原料贮藏方式以5~10℃恒温库贮藏为宜。

英文摘要:

Using the right storage methods of postharvest raw material can reduce the browning degree of Frozen Komatsuna. In this work,effects of different temperature(nomal temperature,nomal temperature after cold storage and cold storage in 5~10 ℃ temperature) storage of the postharvest raw material on the temperature of raw materia、brix degree、PH and browning of Fast-frozen Komatsuma were investigated. The result indicated that if the postharvest raw material is processed in 4 h,nomal temperature is the best,and if the postharvest raw material is processed over 4h,cold storage in 5~10 ℃ temperature is the best.

查看全文 查看/发表评论 下载PDF阅读器