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本试验对豌豆、黄瓜、芸豆三种速冻蔬菜进行了为期七个月的动态观察,初步了解了抗坏血酿、核黄素、胡萝卜素的变化情况,对速冻蔬菜的品种,原料前处理方法等方面进行讨论,并提出建议,为今后速冻蔬菜的发展提供了科学依据。
The experiment of peas, cucumbers, kidney beans three frozen vegetables for a period of seven months of dynamic observation of the preliminary understanding of the anti-blood, riboflavin, carotene changes, the quick-frozen vegetables varieties, raw materials before treatment And other aspects of discussion and make recommendations for the future development of frozen vegetables provide a scientific basis.