摘要
对速冻花椰菜的漂烫工艺进行了研究,通过单因素试验和中心组合试验分析了漂烫时间、漂烫温度对花椰菜过氧化物酶活性和Vc含量的影响,结果表明将半径1.5-2.0cm的单花球切片置于92.97℃的15倍质量的水中漂烫1.47min的效果很好,单花球切片的过氧化物酶活性率为6.6%、Vc的损失率为10.3%,达到Vc的损失率不超过13%和过氧化物酶活性率小于7%的工艺要求。
The blanching process for quick-frozen cauliflower was studied in this paper and the blanching conditions were optimized by central composite design. The best radius of the diagrasingle-bulb cauliflowers, water-cauliglowers ratio, blanching temperature and time were 1.5-2.0 cm, 15：1, 92.97 ℃ and 1.47 min, respectively. Under these conditions, the residue peroxidase activity and loss of Vc were 6.6% and10.3%, respectively.
出处
《现代食品科技》
EI
CAS
2010年第4期377-379,341,共4页
Modern Food Science and Technology
基金
湖南省教育厅重点课题(05A023)
关键词
花椰菜
漂烫
中心组合试验
cauliflower
blanching process
central composite design
