1) Fresh and color preservation
护色保鲜剂
2) color protecting
护色
1.
According to orthogonal design,the best color protecting liquid was 0.
采用不同护色剂及不同亲水性物质组合对低糖板栗果脯加工过程中护色液及亲水性最佳组合进行了试验。
2.
The cost-effective color protecting methods and the parameters of sterilization were identified.
研究了低盐大蒜的腌制工艺,通过烫漂、添加护色剂、杀菌等工艺来实现对低盐大蒜的保藏。
3.
The beverage with brilliant colour,rich nutrition and good taste was produced by color protecting,squeezing,centrifugation, flavoring, homogenization and sterilization.
以芦蒿叶为原料 ,经过护色、榨汁、离心、调配、均制、杀菌等工艺 ,制成色泽较好、营养丰富、口感良好 ,并具有特殊风味的绿色浑浊蔬菜汁饮料 。
3) Color-protecting
护色
1.
Study on discoloration reason and color-protecting for pickles;
酱菜褪色原因及护色措施的研究
2.
Based on the characteristic of Chinese chestnut and current production status, a detailed analysis and research were completed on the browning and color-protecting during the processing of fast-dissoloving instant Chinese chestnut powder.
针对板栗原料的特性和板栗深加工产品的现状,对速溶即食板栗粉加工过程中的褐变及护色进行了详细的研究和分析,提出防褐变及护色的方法。
3.
The color-protecting techniques in Loquat fruit wine processing were studied.
对枇杷果酒加工过程中的护色工艺进行了研究。
4) Color-protection
护色
1.
Study on Non-sulfur Color-protection and Fresh-keeping Technology of Coprinus comatus;
鸡腿菇非硫护色保鲜技术的研究
2.
This article has introduced blanching temperature and different length of time, the effects of different kinds of green-preserving on the effectiveness of color-protection.
介绍了烫漂温度及其时间、护绿剂种类及其浓度等对绿芦笋护色效果的影响。
3.
The effects of citric acid,sodium chloride and sodium carbonate adding on color-protection of pumpkin noodle were studied.
结果表明:单独添加柠檬酸对南瓜面条制品的色泽无明显的增色作用,同时在光照条件下也无护色效果。
5) color protection
护色
1.
Effects of color protection agent JPX on patulin degradation and color protection of apple juice;
果汁护色剂JPX对苹果汁中棒曲霉素的降解作用及护色效果
2.
Study on color protection technology of paper-like cole with non-sulfites;
纸形油菜加工中非硫护色工艺研究
3.
In this article the process of color protection is designed referring to Hue angle, the proportion of stabilizing agent is ascertained according to rate of sedimentation, and two different sterilization processes are compared thr.
本研究以色相角(Hueangle)为指标确定了韭菜汁的护色工艺,以沉降率指标确定了稳定剂的配比,同时对两种不同的杀菌工艺进行了试验对比。
6) color retention
护色
1.
Study on color retention process of dried litchi;
原色荔枝干护色工艺研究
2.
Technology of litchi rind color retention during hot air drying of litchi fruit;
荔枝护色干制的工艺研究
3.
In this study we obtain a hig h effect color retention ag ent on studying effects of several sing le or complex color retention ag ents.
本文通过对几种护色剂单体及复配体对肉制品的护色效果研究,获得了一种高效的复合护色剂,它可以使低温肉制品在存储一个月后仍保留有一定的红色,外观尚可。
参考词条
补充资料：国外保鲜包装：电子保鲜机
法国制成了一种电子保鲜机。将这种机器放在果蔬储藏室，可使里面存放的水果和蔬菜75天鲜嫩如初摘。这种保鲜机利用高城市负静电场所产生的负氧离子和臭氧来达到保鲜目的：负氧离子可使果蔬进行代谢过程的酶纯化，从而降低果蔬的呼吸过程，减少果实催熟剂乙烯的生成；臭氧则是一种强氧化剂，又是一种良好的消毒剂和杀菌剂，能杀灭和消除果蔬上的微生物及其分泌的毒物，抑制并延缓有机物的分解，从而延长果蔬储存期。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。