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不同配方保鲜液处理对真空软包装甜玉米保鲜效果的影响 |
Effect of Different Fresh-keeping Agents Treatment on Preservation Effect of Flexibe Vacuum Packed Sweet Corn |
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DOI: |
中文关键词: 保鲜液 包装 甜玉米 保鲜 |
英文关键词:Key words: Fresh-keeping agents Packaging Sweet corn Preservation |
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中文摘要: |
为了改善真空软包装甜玉米的品质,以新鲜甜玉米为试验材料,在进行真空软包装加工时添加不同配方保鲜液。结果表明:以保鲜剂a为主材的配方保鲜液处理的甜玉米的风味、色泽、硬度和含水量均优于其他处理。因此,可使用以保鲜剂a为主材的配方保鲜液对真空软包装甜玉米进行保鲜。 |
英文摘要: |
Abstract: In order to improve the quality of fl exibe vacuum packed sweet corn,we selected fresh sweetcorn as the experimental material and added different flesh-keeping agents in the process of flexible vacuumpackaging. The results showed that the flesh-keeping agent which basis was A had a better expression inqualities of sweet corn such as flavor, color, hardness and water content. Therefore,it could be preserveflexibe vacuum packed sweet corn with the flesh -keeping agent which basis was A. |
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