鲜切芹菜的研制  

Study on the freshly-cut celery

作　　者：曾剑超[1] 夏天兰[1] 吴希茜[1] 张卫佳[1] 

机构地区：[1]西华大学生物工程学院,四川成都610039

出　　处：《江苏调味副食品》2008年第3期37-39,共3页Jiangsu Condiment and Subsidiary Food

摘　　要：为了保证鲜切蔬菜的质量,通过分别采用不同浓度的苯甲酸钠、VitC、CaCl2溶液及混合溶液对鲜切后的芹菜进行保鲜处理,通过对试验结果的分析得出:采用浓度为0.05%的苯甲酸钠、0.05%的VitC和0.3%的CaCl2混合护色保鲜液处理的芹菜,在4℃条件下冷藏能得到较好的保鲜效果。In order to keep the newly - cut vegetables fresh, they should be specially treated. Solutions with different concentration, such as solution of sodium benzoate, solution of VitC, solution of CaC12, and their compound solution, are used to process freshly - cut celery. The analysis of final result proves that at the temperature of 4℃, newly - cut celery can be processed well in the mixed solution of 0.05% sodium benzoate,0.05% VitC and 0.3% CaCl2.

关 键 词：鲜切蔬菜 芹菜 保鲜 护色 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]