頁籤選單縮合
題名 | 龍鬚菜加工應用I-綠化保鮮試驗=The Usage of Gracilaria: Blanching and Fresh Maintain Test |
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作者 | 吳全耀; 吳黃素月; 張恬瑞; 鍾仕偉; 李孟頎; 繆自昌; 鄭昌家; |
期刊 | 中國水產 |
出版日期 | 19970400 |
卷期 | 532 1997.04[民86.04] |
頁次 | 頁27-42 |
分類號 | 439.75 |
語文 | chi |
關鍵詞 | 龍鬚菜; 加工; I-綠化保鮮試驗; |
中文摘要 | 為改變龍鬚菜的色澤,了解其間所含的成分及延長其儲存的時間。經過一系列的實驗及調查得到如下的結果:(1)然NaOH的殺菁效果較好,但為考慮環保,維護人民健康及減少成本支出,則以沸水殺菁為綠化的最好方法。(2)殺菁後的新龍鬚菜置於1 ℃的低溫中可維持一個月以上符合國家生食的標準。(3)新鮮龍鬚菜含有多量的鐵質及鈣質為一般葉菜及海帶所不及,是補充貧血及骨質疏鬆症的良好食品。(4)新鮮龍鬚菜中重金屬的Cu,Zn,Pb及Cd含量皆比國家的衛生標準為低。 |
英文摘要 | For the purpose of changing color, understanding component and extending storage date of the Gracilaria, there are several experiments and survey tests being executed. The results are as following: (1) Although the NaHO solution is the best effect for blanching the Gracilaria, in order to avoid environmental contamination, to maintain people health and to decrease cost, the boiling-water blanching method is recommended. (2) The blanched Gracilaria can keep more than one month for fresh eating if the blanched Gracilaria main-tained in 1 ℃. (3) The Gracilaria contained a lot of calcium and iron which are the helpful for the people of anemia and osteoporosis. (4) The contents of Cu, Zn, Pb and Cd in the Gracilaria are lower than National Sanitary Standard. |
本系統之摘要資訊系依該期刊論文摘要之資訊為主。