现代食品科技2012，Vol.28Issue(8)：915-917,1039,4.
冰点调节剂对西兰花冰点的控制研究
Research of Controling Freezing Point of Broccoli by Using Freezing Point Regulators
摘要
Abstract
In this research, the effects of different freezing point regulators on broccoli freezing point were investigated. Four kinds of freezing point regulators, including glucose, vitamin C, calcium chloride and sorbitol, were used for research on the influence of freezing point of broccoli by the single factor comparison experiment method. The results indicated that calcium chloride and glucose were the better freezing point regulators. When broccoli was soaked for 30 minutes with calcium chloride content being of 3%, its' freezing point was decreased from -0.8℃to-1 ℃.关键词
西兰花/冰点/冰点调节剂Key words
broccoli/ freezing point/ freezing point regulators引用本文复制引用
林本芳,鲁晓翔,李江阔..冰点调节剂对西兰花冰点的控制研究[J].现代食品科技,2012,28(8):915-917,1039,4.基金项目
“十二五”科技支撑计划项目(2012BAD38B01) （2012BAD38B01）
天津市重点科技攻关项目(11ZCKFNC01900) （11ZCKFNC01900）
