甜玉米常温保鲜技术研究  

作　　者：宋莲军[1] 张红星[1] 任红涛[1] 

机构地区：[1]河南农业大学生物技术与食品科学学院,郑州450002

出　　处：《食品工业科技》2004年第8期131-132,共2页Science and Technology of Food Industry

摘　　要：对甜玉米常温保鲜工艺进行研究,详细探讨对产品质量影响较大的颜色变化和老化等因素。实验证明,新鲜玉米用1.00%柠檬酸溶液浸泡护色20min,0.5%蔗糖酯溶液预煮5min,真空包装后经121℃、0.1MPa蒸汽灭菌,在20℃下保存12个月,甜玉米的颜色、口感和香味都能得到较好的保持,不需加热即可食用。The fresh-keeping techniques of sweet corn at normal temperature were studied. The methods of colour maintaining and anti-aging were discussed. The results showed: the fresh sweet corns were soaked in the solution of 1.00% citric acid to maintain color for 20min, boiled with 0.5% sucrose ester for 5min, then vacuum packed and sterilized at 121℃ and 0.1MPa .The sweet corns were stored 12 months at normal temperature, the corn's colour, flavour and taste can be well preserved.

关 键 词：甜玉米 常温保鲜技术 护色 抗老化 

分 类 号：S513[农业科学—作物学]