2008•Science and Technology of Food IndustryRequires access
Application of preservation in minimally processed vegetables
Guanglei Li
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Abstract
The preservation technology of shanghaiqing,coriander and you-mai vegetable were studied.Through orthogonal test the best optimum formula of preservative at 0~8℃ was obtained,the results were as follows:for shanghaiqing,the best formula was citric acid 0.08%,calcium chloride 0.05%,sodium benzoate 0.10%;for coriander,citric acid 0.08%,calcium chloride 0.10%,sodium benzoate 0.05%;for you-mai vegetable,citric acid 0.08%,calcium chloride 0.10%,sodium benzoate 0.05%.The preservative treatment could obviously prolong the storage period of minimally processed vegetables.