藕速冻保鲜前处理工艺研究

Study on the Pretreatment Process of Quick-freezing and Fresh-keeping on Lotus Roots

比较蒸煮、护色剂护色、先护色剂护色再蒸煮3种不同保鲜前处理工艺对藕片的影响,在速冻10 d后对藕片的色差、脆度进行测定,实验结果表明:随着护色时间和蒸煮时间的延长,藕片的褐变程度下降,同时藕片的脆度也下降。综合褐变程度和护色2方面选用护色5 min再蒸煮5 min,或护色10 min的工艺条件较好。

The paper compared the effect of three different pretreatment processes of quick-freezing and fresh-keeping on lotus roots,such as cooking,the protection color fixative and cooking after color protection,the color difference and brittleness of lotus roots after quick-frozen of 10 days were measured,the results indicated that the browning degree of sliced lotus root was decreased with the prolongation of time of cooking and color protection,meanwhile,brittleness of sliced lotus root was reduced.At last,in terms of the above-mentioned two factors,the process condition of cooking of 5 minutes after color protection of 5 minutes or color protection of 10 minutes were better.