甜玉米速冻前热烫工艺研究  

Blanch treatment technology of sweet corn before quick freezing

作　　者：李清明[1] 谭兴和[1] 王锋[1] 邓洁红[1] 郭时印[1] 

机构地区：[1]湖南农业大学食品科技学院,长沙410128

出　　处：《食品科技》2007年第2期93-96,共4页Food Science and Technology

基　　金：湖南省高等学校科学研究重点项目(05A023)。

摘　　要：对甜玉米速冻前热烫工艺进行了研究,通过PPO、POD等酶活性、可溶性糖和Vc等指标的检测分析和感官评价,探讨了水煮热烫处理、蒸气热烫处理和微波热烫处理等热烫处理方式、热烫处理时间等因素对速冻甜玉米品质的影响。试验结果表明,适宜的热烫处理工艺(蒸气热烫20min)能减少可溶性糖和Vc的损失,同时钝化PPO和POD酶活性,提高速冻甜玉米的品质。Blanching treatment technology of sweet com before quick freezing were studied. Sweet com were blanched （by steam, boiling water immersion and microwave）, and evaluated for soluble sugar and ascorbic acid content, peroxidase（POD） and polyphenoloxidase（PPO） activity, visual appearance,aroma, flavor and texture. The results showed that suitable blanching treatment can significantly over the losses of soluble sugar and ascorbic acid, maintaining high marketable quality, and reduce POD and PPO activity. Finally, the optimal blanching treat conditions were steamed 20min.

关 键 词：甜玉米 速冻 热烫处理 

分 类 号：TS213.4[轻工技术与工程—粮食、油脂及植物蛋白工程]