摘要
为探讨青花菜速冻工艺对其品质的影响,研究了漂烫工艺和不同速冻方式速冻对青花菜中VC、叶绿素含量,过氧化酶及可溶性物质含量的影响。随着漂烫处理温度升高、时间延长,过氧化物酶失活率提高,但同时青花菜的褪色明显,Vc的损失也随之增大。青花菜经深冷冰箱、鼓风速冻机、液氮超速冻结3种冻结方式冷冻后,深冷冰箱速冻方式对青花菜品质变化的影响最小,表现为可溶性蛋白和可溶性糖含量损失最小。
To study the effect of quick freezing technique on the quality of broccoli,Vc contents as well as chrolophyll contents, the changes of PPO and soluble protein and sugar in the broccoli after blanching at different temperatues and quick freezing through different ways were investigated. With higher blanching temperature and longer blanching time, the inactivation rate of PPO was increased, while color fading and Vc loss got severe. Among three ways of quick freezing, cryogenic refrigerator, blower, and liquid nitrogen,the way of cryogenic refrigerator quick freezing generated the least influence on broccoli quality, with the least loss in suluble protein and sugar shown in broccoli.
出处
《江苏农业学报》
CSCD
北大核心
2008年第6期929-931,共3页
Jiangsu Journal of Agricultural Sciences
基金
南通市农业科技创新项目
南通市市级科研机构开发应用推广专项基金项目
关键词
青花菜
速冻
漂烫工艺
冻结方式
broccoli
quick freezing
blanching
way of freezing
