包装与食品机械Issue(1)：19-22,34,5.DOI:10.3969/j.issn.1005-1295.2014.01.005
基于营养品质控制的芹菜热处理工艺研究
Study on Heating Technology of Celery Based on Nutrition-quality Control
摘要
Abstract
Taking celery as research object,this paper studies sensory quality change and some changes of nutritional quality indexes of celery through three kinds of heat treatment process-blanching,sliding oil,water and oil blanching.The result shows that nutritional quality of celery is influenced by the three kinds of heat treatment,among which the treatment of water and oil blanching is better and has better effect on celery pre-treatment.For sensory quality,celery by water and oil blanching has the best quality,and the worse is celery by blanching and the worst by sliding oil.For nutritional quality,the amount of chlorophyll,ascorbic acid,and sol-uble protein content of celery by water and oil blanch loses less than that of celery by the other two kinds of heat treatment;and chlorophyll,ascorbic acid,and soluble protein content reduces most of celery by water-blanching treatment.关键词
芹菜/热处理方法/感官品质/营养品质Key words
celery/heat treatment methods/sensory quality/nutritional quality分类
轻工纺织引用本文复制引用
吴晓伟,潘冬梅,仝银山..基于营养品质控制的芹菜热处理工艺研究[J].包装与食品机械,2014,(1):19-22,34,5.基金项目
安徽科技学院人才引进专项基金 （）
