Effect of Sugar Infusion Processing on Quality of Dehydrated Cabbage(PDF)

《北方园艺》[ISSN:1001-0009/CN:23-1247/S]

Title:: Effect of Sugar Infusion Processing on Quality of Dehydrated Cabbage

Author(s):: KANG Mengli1; REN Mingxing2; LIN Xudong1; LING Jiangang1; CUI Yan1; JIANG Jianke3; (1.Institute of Agricultural Products Processing，Ningbo Academy of Agricultural Sciences/Ningbo Key Laboratory for Preservation Engineering of Agricultural Products，Ningbo，Zhejiang 315040;2.Shaoxing Entry-Exit Inspection & Quarantine Bureau，Shaoxing,Zhejiang 312000;3.Ningbo Folks Thick Food Co.Ltd.，Ningbo，Zhejiang 315602)

Keywords:: dehydrated cabbage; sugar infusion; chlorophyll; vitamin C; colour protection

Abstract:: Fresh cabbage was used as test material to study the effects of sugar infusion on the quality of dehydrated cabbage by measuring the chlorophyll content，vitamin C content and relative conductivity，so as to provide the experimental basis for the chlorophyll protection effect of sugar infusion and its improvement of rehydration of dehydrated cabbage.The results showed that the content of chlorophyll increased with the increase of sugar infusion time，and the content of chlorophyll was the highest at 15 minutes.The content of vitamin C decreased to the lowest value at 30 minutes，only 32.07% of the vitamin C content of no sugar infusion.In addition，with the infusion time increased，the relative conductivity increased correspondingly，reaching a maximum of 15.2% at 60 minutes.

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Last Update: 2017-07-26