摘要
比较了不同速冻工艺条件下青花菜的叶绿素及VC含量、最大抗压强度以及微观透射电镜显微照片,确定了最优工艺为:新生产线-35℃速冻7.5min,有效改进了速冻生产的工艺,提高了速冻产品的质量。
The changes of chlorophyll, texture, vitamin C and characteristics under electron microscope at different quick- frozen processes were compared. The optimal condition selected provided an experiment reference for mass production. The conclusion was that quick - frozen 7.5min under a temperature of 35℃ has effectively improved the quality of quick - frozen broccoli.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2007年第1期58-60,64,共4页
Food and Fermentation Industries
