摘要
对速冻黄花菜预处理工艺进行了研究,并着重对热烫时间、热烫温度和护色方法进行了探讨.通过在不同的时间和温度条件下热烫后,测定黄花菜中Vc的含量、过氧化物酶的活力、解冻后的褐头率,评价黄花菜的质地,并以此结果来确定最佳的热烫时间和温度,在此最佳热烫时间和温度条件下,用不同的护色液进行护色,最后通过对黄花菜的色泽的评价来确定最佳的护色液.结果表明:选用0.2%NaHCO3作为护色液,在95±1℃下热烫50s的效果最佳.这样既可以保证在解冻后使褐头率尽可能低,又可以充分减少热烫中黄花菜的营养物质的损失,还能保证解冻后黄花菜的质地在有商品价值的水平.
The technical conditions for preprocessing dayy-lily flower before quicky-freezing were studied in an experiment. Each factor of the experiment, such as blanching time, temperature and the way of color preserving was analyzed in particular. The optimal blanching time and temperature, using clear water as blanching liquid, were pinned down through testing the contents of vitamin C, the activity of peroxidase, the ratio of browning head after being defrosted and through assessing the texture of dayy-lily flower under different blanching time and temperature. Under such optimal blanching time and temperature, the best color-preserving agent was determined by means of applying different colory-preserving agents and then assessing the color. The results show that the optimal blanching effects are obtained by using the solution of 0.2 % NaHCO_3 at(95±1)℃ for 50 seconds. This can keep the ratio of browny-head as low as possible, reduce the loss of nutrients to the most and ensure the texture of commercial quality after being defrosted.
出处
《中南林学院学报》
CSCD
2004年第5期113-116,共4页
Journal of Central South Forestry University
基金
2000年湖南省农业科技重大研究项目(00NKY1005-01).
关键词
食品加工
黄花菜
热烫
速冻
food processing
dayy-lily flower
blanching
quicky-freezing
