1) Fresh-cut lotus roots
鲜切莲藕
1.
Effect of compound reagent on color preservation of fresh-cut lotus roots;
复合护色液对鲜切莲藕护色效果研究
2.
The effects of single inhibitors and compounded inhibitors on polyphenoloxidase activity and browning degree in fresh-cut lotus roots were investigated in this paper.
通过单元抑制剂和多元复合抑制剂对鲜切莲藕多酚氧化酶和褐变度的影响研究表明:单元抑制剂L 半胱氨酸、抗坏血酸和柠檬酸均能降低PPO活性和抑制酶褐变;多元复合抑制剂0 3%AA+0 1%CA+0 4%L Cys也能有效控制鲜切莲藕的酶褐变,且多元复合抑制剂的作用比单元抑制剂效果更佳。
3.
The results showed that high oxygen atmosphere can keep fresh-cut lotus roots fresh,and the appropriate high oxygen can re- strain the softening and nutrition losing of fresh-cut lotus roots.
试验研究了高氧气调(O_2的体积分数>70%)对鲜切莲藕包装质量的影响,并与低氧气调(体积分教为2%的O_2+体积分数为6%的CO_2)包装鲜切莲藕的比较。
2) fresh-cut lotus root
鲜切莲藕
1.
Enzyme browning is one of the most reactions impacting quality of fresh-cut lotus root.
酶促褐变是影响鲜切莲藕加工贮藏的主要问题,多酚氧化酶(PPO)是引起酶促褐变的重要酶类。
2.
The change of polyphenoxidase(PPO),browning degree and sensory quality of fresh-cut lotus root treated with chlorine dioxide(ClO2) were investigated.
以莲藕为试材,研究了二氧化氯(ClO2)对鲜切莲藕在低温贮藏期间多酚氧化酶(PPO)、褐变及感官品质影响的动态变化。
3) fresh lotus roots
鲜莲藕
1.
Research on processing technology of boiled fresh lotus roots flexible can;
水煮鲜莲藕软罐头生产工艺的研究
5) lotus root slice
切片莲藕
1.
Respiration model for lotus root slices under ozone fresh-keeping conditions
切片莲藕臭氧保鲜呼吸模型的研究
6) Fresh-cut lotus roots
鲜切藕片
1.
Study on mathematical model for determining the browning degree of fresh-cut lotus roots
鲜切藕片褐变程度的数学模型研究
补充资料：酱煮莲藕
酱煮莲藕
原料: 原 料：
材料：莲藕400克，白芝麻适量。调料：酱油2大匙，酒2大匙，糖1大匙，果糖1大匙。
制法: （1）莲藕洗净，去节切片。
（2）锅中倒入糖、酒、适量的水及莲藕片大火煮开，转中火加入酱油煮至莲藕九分熟，加入果糖续煮至莲藕熟透，盛出撒上白芝麻拌匀即可食用。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。
参考词条