速冻青棒糯玉米品质影响因素的研究

Study on Factors Affecting the Quality of Fast Frozen Waxy Corn Ear

对速冻青棒糯玉米生产工艺的试验结果表明,原料品质、原料存放时间和方式、烫漂操作、冷却状态、冻结速度及冻藏条件,与淀粉的老化和酶的作用直接相关,影响产品品质。

Studies on the processing of fast frozen ear of Waxy corn showed that the quality of the product was highly associated with the retrogradation of starch and activities of some enzymes that were affected by the inherent property of the raw material, storage condition, and the operation procedures of blanching, cooling, and freezing.