文章摘要
引用本文:林志民,郑文慧.热烫或药品处理对速冻荔枝色泽的影响[J].福州大学学报(自然科学版),2000,(5):109~113
热烫或药品处理对速冻荔枝色泽的影响
Influence of blanching or chemical treatments on the color of quick frozen litchi
  
DOI:10.7631/issn.1000-2243.2000.5.109
中文关键词: 速冻荔枝,热烫处理,药品处理,多酚氧化酶,色泽
英文关键词: quick frozen litchi,blanching treatment,chemical treatment,polyphenoloxidase,color
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作者单位
林志民,郑文慧 福州大学侨兴轻工学院,福建,福州,350002 
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中文摘要:
      对经过不同处理的荔枝果皮和果肉中的多酚氧化酶的活性进行测定 ,根据测试结果对速冻荔枝热烫或药品处理的方法进行评估和优化 .结果表明 ,适当延长热烫处理的时间可显著改善速冻荔枝的色泽 .
英文摘要:
      The activity of polyphenoloxidase in the rind and pulp of litchi after different treatments was measured. Then the methods of blanching or chemical treatments for quick frozen litchi were evaluated and optimized based on measured results. Experimental results indicated that properly prolonging the time of blanching might significantly improve the color of quick frozen litchi.
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