黄瓜速冻前预处理工艺的试验研究

Experiment Study about Pretreatment Technology of Cucumber before Quick-Freeze

黄瓜制品是一种有待开发的营养保健制品。就黄瓜制品冷冻干燥前预处理（漂烫）工艺进行了单因素及多因素试验，研究了漂烫时间、温度、漂烫液浓度对制品的影响，得出了漂烫工艺的最优组合。

Cucumber is a kind of nutritious and healthy product expected development .This paperintroduces single - factor and multi - factor experiments about Pretreatment technology of cucumber beforefreeze - drying. Paarmters influencing quality of cucumber e. g. scalding time, temprature and concentra-tion of hot liquid in which cucumber was heated were studied, and optimum parameters combination wasobtained.