速冻山药预处理工艺研究  

Study on Blanching Technology for Quick Freezing of Yam

作　　者：龚吉军[1] 李忠海[1] 钟海雁[1] 

机构地区：[1]中南林业科技大学生命科技学院,湖南长沙410004

出　　处：《冷饮与速冻食品工业》2006年第4期19-21,29,共4页Beverage & Fast Frozen Food Industry

基　　金：2005年中南林业科技大学校青年基金资助项目

摘　　要：对山药的速冻预处理工艺进行了研究。在实验中,以清水为热烫液,通过测定VC的质量分数、可溶性固形物的质量分数、过氧化物酶和多酚氧化酶的活性这4个指标来确定最佳的热烫时间和温度。同时对经热烫和不经热烫两种不同处理的山药在冻藏过程中的色泽变化进行了评价。研究表明,速冻山药必须进行热烫处理以使酶失活,最佳热烫时间和温度分别为60 s和(90±1)℃。The technical conditions of blanching yam before its quick-freezing was studied in the experiment. The optimal blanching time and temperature, using clear water as blanching liquid, was evaluated based on the contents of vitamin C and soluble solid materials, and the activity of peroxidase and polyphenol oxidase under different blanching conditions. At the same time, the color of yam during the freezing period was assessed under different processing procedures in which one was to blanch yam directly and the other was using 1% vitamin C and 196 citric acid as color preserving agent. The results showed that yam should be blanched in order to deactivate oxidase, and （90 ＋ ±1）℃ , 60 seconds was the optimal blanching condition to reduce the losses of nutrients.

关 键 词：山药 速冻 预处理 

分 类 号：TS205.7[轻工技术与工程—食品科学]