鲜切西洋芹加工工艺的研究  

STUDY ON THE PRODUCING TECHNIQUES OF FRESH-CUTTING CELERY

作　　者：贡汉坤[1] 高翔[1] 王蕊[1] 

机构地区：[1]江苏食品职业技术学院,江苏淮安223001

出　　处：《食品研究与开发》2005年第6期76-80,共5页Food Research and Development

摘　　要：鲜切西洋芹加工的关键技术是切割和保鲜。实验结果表明,鲜切西洋芹经750角切割、0.15%H2O2+0.1%CA(柠檬酸)+0.4%CaCl2处理可有效杀灭鲜切西洋芹表面微生物,抑制PPO的活性,降低呼吸作用、蒸腾失水和体内营养物质的消耗,有利于鲜切西洋芹的贮藏保鲜和货架期的延长。The key techniques of fresh-cutting celery are cutting and preservation. The experiments resuits showed that： treated with cutting of 75° angles, 0.15% H2O2 and 0.1% citric acid and 0.4% CaCl2, the composites can exterminate most microbes on the surface of fresh-cuts, restrain the activity of PPO enzyme,respiration rate and transpiration and consuming of nutrition. These conditions are favorable for fresh keeping and shelf life extended of the fresh-cut celery.

关 键 词：鲜切西洋芹 加工工艺 切割角度 保鲜处理 

分 类 号：TS255.5[轻工技术与工程—农产品加工及贮藏工程]