多倍体蒲公英速冻及复水工艺研究  

The Research on the Quickfreeze and Rehydration P Processing of Polyploidy Dandelion

作　　者：戴凌燕[1] 李建英 李志江[3] 陈鑫[1] 

机构地区：[1]黑龙江八一农垦大学生命科学技术学院,黑龙江大庆163319 [2]黑龙江省农科院大庆分院,黑龙江大庆163316 [3]黑龙江八一农垦大学食品学院,黑龙江大庆163319

出　　处：《农产品加工（下）》2006年第9期11-13,共3页Farm Products Processing

基　　金：黑龙江省农业科学院青年基金项目:多倍体蒲公英种质资源引进与创新(2006)。

摘　　要：以多倍体蒲公英为原料,研究蒲公英的速冻及复水条件,为蒲公英速冻保藏技术提供参考。试验结果表明,最佳速冻时间为10min,传输速率为15min/5m,中心温度可达-30℃;最优复水条件为温度15℃,盐水质量分数为3%,时间为20min。The paper studies the effect of the quick-freeze and rehydration conditions, regarding polyploidy dandelion as the material, which it can provide reference for the quick freeze and preservation. And then the paper conforms as follows： firstly, the best condition of quick freeze is ten minutes, rout rate is fifteen minutes per five meters, and the center temperature can reach -30 ℃ ; secondly, the best condition of rehydration is 15℃, salt solution is 3%, and the rehydration time is twenty minutes.

关 键 词：多倍体蒲公英 速冻 复水 

分 类 号：TS205[轻工技术与工程—食品科学]