速冻牛蒡加工新工艺

New Processing Technique of Quick--frozen Burdock

通过对速冻牛蒡加工过程中原料储存、削皮方法、护色、浸泡时间、无热杀菌、包装形式等参数进行研究表明：原料0—4℃可储存60天，加工前用清水浸泡1小时以上，削皮时在流水中进行，护色液筛选的1．0％NaCl＋0．2％柠檬酸＋0．5％维生素C＋110ppm二氯异氰脲酸钠；复合褐变抑制溶液在抑制褐变方面有显著的效果，浸泡处理时间为20分钟为宜；杀菌液为200ppm二氯异氰脲酸钠＋0．5％抗坏血酸＋O．3柠檬酸，浸泡10分钟即可达到灭菌和抑制褐变的作用；经-31℃～-32℃温度下速冻20～21分钟，产品在-18℃条件下可储存一年．

Study on the procedures in processing quick--frozen burdock, such as raw material storage, peeling method, color preserving, immersion time, non--thermal sterilization, packaging form, etc. It indicates that the raw materials can be stored in temperature of 0--4℃ for 60 days, they must be immersed in clean water for more than one hour before processing, and peeling be carried out in flowing water; that color preserving solution should be 1. 0% NaCl ＋ 0. 2% citric acid ＋ 0. 5% Vitamin C ＋ 110ppm dichloro isocyanuric acid sodium; that combined browning inhibiting solution is conspicuously effective, and immersion time better be around 20 minutes; that sterilization solution ought to be 200ppm dichloro isocyanuric acid sodium ＋ 0.5% ascorbic acid ＋ 0.3 citric acid, and 10 minutes＇ immersion will achieve the effect of sterilization and inhibiting browning＇ and that after 20--21 minutes of quick--freezing in temperature of -31℃～-32℃, the products can be preserved under -18℃ for a whole year.