胡萝卜、油菜的通电加热烫漂研究  

Study on Ohmic Heating on Nutrition last of Carrot and Rape

作　　者：杨铭铎[1] 陈霞[2] 李钢[3] 

机构地区：[1]哈尔滨商业大学中式快餐研究发展中心 [2]扬州大学旅游烹饪学院,扬州225001 [3]哈尔滨商业大学计算机与信息工程系,哈尔滨150076

出　　处：《食品与发酵工业》2006年第8期56-58,共3页Food and Fermentation Industries

基　　金：国家人事部留学人员科技活动择优资助项目(国人部200306AD)

摘　　要：研究了通电加热烫漂对胡萝卜、油菜中维生素含量的影响,并与普通电炉加热进行了比较;研究了胡萝卜、油菜通电加热烫漂的最佳工艺条件。实验证明,随着烫漂时间的延长,胡萝卜中的β-胡萝卜素含量明显降低,油菜中VC的含量也明显降低;通电加热烫漂后的维生素含量明显高于电炉加热;而胡萝卜通电加热的最佳烫漂工艺为,烫漂时间3 min,颗粒尺寸10 mm,料液比(g:mL)1∶4,电压220 V;油菜通电加热烫漂的适宜工艺条件为料液比(g:mL)1∶4,烫漂时间0.5 min,电压220 V。The effects of Ohmic heating on vitamin content of carrot and rape were studied, and compared with the electric stove heating. The optimum process of the carrot and rape were also investigated. The result showed that the carotene content of carrot and the content of vitamin C in rape decreased with heating time. The vitamin content of carrot and rape after Ohmic heating is higher than electric stove＇ s heating. The optimum heating process of the carrot were： 3min, particle size 10mm, the ration between carrot ant water 1：4,voltage 220V; The optimum heating process of the rape were： the ratio between rape ant water 1：4, 0.5min under 220V.

关 键 词：通电加热 电导率 通电加热烫漂 

分 类 号：TS255[轻工技术与工程—农产品加工及贮藏工程]