四川农业大学学报 ›› 2006, Vol. 24 ›› Issue (03): 364-368.doi: 10.16036/j.issn.1000-2650.2006.03.025

• 研究简报 • 上一篇    

芦笋在加工和冷藏过程中微观结构的变化

孙俊秀, 阎红, 王兰, 张燕丹   

  1. 四川烹饪高等专科学校, 成都 610072
  • 收稿日期:2006-04-13 出版日期:2006-09-30 发布日期:2017-03-06

The Microscopic Structure Changes of Asparagus in Processing and Cold Storage

SUN Jun-xiu, YAN Hong, WANG Lan, ZHANG Yan-dan   

  1. Sichuan Higher Institute of Cuisine, Chengdu 610072, China
  • Received:2006-04-13 Online:2006-09-30 Published:2017-03-06

摘要: 对芦笋在冷藏及焯烫、冷冻、制罐、清炒等不同加工条件下的感官品质变化与细胞结构变化进行了研究。通过实验可知在各种加工及冷藏条件下,芦笋的感官质量与组织结构中的表皮、薄壁组织、导管等均会受到影响,而且与加热时间的长短、温度的高低及是否受冻有密切的关系。

关键词: 芦笋, 冷藏, 加工, 细胞结构

Abstract: This paper reports the primary study of the sense quality and the cell structure about Asparagus in the different conditions of processing, such as blanching, cold storage, potting, frying. It is found that some tissues of Asparagus whose sense quality and thin cell wall tissues around gas cavity have been influenced under the various processing condition through the experiments. And all these changes are related with the heating time, temperature and being frozen.

Key words: Asparagus, refrigeration, process, microscopic structure

中图分类号: 

  • TS255.3