摘要
1994－1996年对糯玉米速冻加工技术进行了研究，明确了糯玉米速冻加工保鲜期达6－8个月的关键技术是，鲜穗适采期为授粉后23－25天；漂烫比汽蒸效果好，时间为24分钟，冷点温度≥90℃；速冻温度为-45～-38℃，贮藏温度为-18℃。
The techniques of waxy corn fast-freezing and processing was studied in 1994~1996. The key techniques of waxy corn fast-freezing and processing that can keep the maize fresh for 6~8 months are that the maize should be blanched for 24 minutes, the temperature of cold point≥90℃, the temperature of fast-freezing is-45^-38℃ and the temperature of shelf life is-18℃.
出处
《山西农业科学》
1998年第1期76-79,共4页
Journal of Shanxi Agricultural Sciences
关键词
糯玉米
速冻
加工技术
玉米
鲜食
Waxy corn fast-freezing
Techniques of processing
