杀菁对蔬菜感官品质和营养成分的影响研究

EFFECTS OF BLANCHING ON SENSORY QUALITY AND NUTRIENTS IN VEGETABLES

冷冻贮藏前杀菁处理对蔬菜感官品质的影响因蔬菜品种而异。各种杀菁方法都能使蔬菜中的矿物质、维生素、可溶性总糖含量不同程度地降低。除热水烫漂外，其它杀菁方法都能不同程度地增加蔬菜中氨基酸态氮的含量。微波杀菁有利于降低蔬菜中硝态氮的含量。因此，杀菁效果以微波最好，热风和汽蒸次之，热水烫漂较差。

The effects of blanching prior to refrigerated storage varied with vegetables. All the blanching methods used in this study reguced, in different degrees, the contents of minerals, vitamins and total soluble sugars in the vegetables stored. With the exception of hot water blanching, all the other blanching methods increased amino nitrogen in the vegetables. Microwave blanching appeared favorable for reducing the content of nitrate nitrogen, which, therefore, is considered to be the best blanching method, followed by hot blast and steam blanching and then by hot water blanching.