摘要
从速冻果蔬原料、生产、标准化、贮藏、销售、食用等过程入手,分析了目前速冻果蔬类产品存在的变色、变味、干耗、营养损失和纤维老化等问题,并探讨了产品质量变异的原因,提出了质量控制措施。
This paper analyze the problem of color change, flavor change nutriment loss, dryer loss and fiber aging, etc, in quick freezing fruit and vegetable products by studying the raw material production, standardization, storage, marketing, edible, etc. The reason of quality change was approached and the quality control measure was proposed.
出处
《农产品加工（下）》
2006年第4期19-21,共3页
Farm Products Processing
作者简介
文连奎（1962-），男，吉林人，教授，硕士生导师，研究方向：农产品加工与长白山野生资源开发与利用。
