摘要
对食用仙人掌的速冻保鲜工艺进行了研究,结果表明:选择以0.2%NaCl+1.0%Vc+0.5%柠檬酸的配置护绿液,时间为0.5h,进行护色处理;烫漂温度在90℃、时间为1min或95℃、时间为0.5min能最大限度地保存其速冻品的品质。
The processing of fast frozen edible cactus for fresh-keeping was studied. It indicated that sensorial quality of edible cactus had been maintained well when color protected in 0.2% NaCl＋1.0% Vc＋0.5% lemon acid and scalded in 90～95℃ for 0.5～1.0min.
出处
《食品科技》
CAS
北大核心
2006年第9期69-71,共3页
Food Science and Technology
基金
江苏省教育厅高校研究基金项目(05SJD630024)
关键词
仙人掌
护色
烫漂
速冻
edible cactus
color protection
scalding
fast frozen
