摘要
研究了真空包装甜玉米加工过程中预热和杀菌条件对产品质量和储藏期的影响。结果表明，无论是预热还是杀菌阶段，高压热处理（１２０ ℃）都会使甜玉米的蔗糖含量显著下降，色泽变暗、变红。预热对甜玉米的品质影响最大，其次是杀菌。常压预热和杀菌的真空包装甜玉米在冷藏条件（４～６ ℃）下，其品质可在较长时间内（３～６ 个月）基本保持不变。
The effect of conditions of pre heating and sterilizing on the quality and storability of vacuum packed sweet corn was studied. The results showed that the sucrose content of sweet corn processed by high pressure sterilizing and/or pre heating (120 ℃) would be decreased and the color would become darker and redder. Between the two factors, pre heating had bigger effect on the quality of sweet corn than sterilizing. The quality of vacuum packed sweet corn processed by pre heating and sterilizing at 100 ℃ was good on the whole after stored at 4~6 ℃ for 3~6 months.
出处
《农业工程学报》
EI
CAS
CSCD
北大核心
1999年第4期216-220,共5页
Transactions of the Chinese Society of Agricultural Engineering
关键词
甜玉米
真空包装
品质
预热
杀菌
储藏期
sweet corn
vacuum packing
quality
pre heating
sterilizing
