漂烫和冻结对马铃薯细胞结构和质地特性影响的实验研究

Study on Blanching and Freezing Effects on Potato cell Structure

质地特性是评估冻制果蔬质量优劣的重要指标。研究了漂烫和冻结对马铃薯片质地特性的影响，发现低温短时间漂烫（６５℃，３ｍｉｎ）对马铃薯质地影响较小；速冻或慢冻都会大幅度地降低马铃薯的质地特性，速冻比慢冻好；马铃薯的质地特性与加工过程中细胞受损情况有一定关系。

Texture is an important index to evaluate the quality of frozen fruits and vegetables. This paper investigated the effects of blanching and freezing on the texture and the cells structure of potatoes, and found that low-temperature and short time blanching (65℃,3min) had less effect on the injury of potatoes 'texture, Both quick-freezing and slow-freezing caused significant injury of potatoes' texture, the effect of quick-freezing was better than slow-freezing. The texture of potatoes was somewhat related to the damages of potato cells during processing.