青花菜的速冻工艺  

Quick Freezing Technology of Broccoli

作　　者：袁春新[1] 唐明霞[1] 吴浩[2,3] 邹平[1] 

机构地区：[1]江苏沿江地区农业科学研究所,江苏如皋226541 [2]南通市农副产品加工技术协会,江苏南通226000 [3]江苏嘉安食品有限公司,江苏通州226300

出　　处：《江苏农业学报》2008年第6期929-931,共3页Jiangsu Journal of Agricultural Sciences

基　　金：南通市农业科技创新项目;南通市市级科研机构开发应用推广专项基金项目

摘　　要：为探讨青花菜速冻工艺对其品质的影响,研究了漂烫工艺和不同速冻方式速冻对青花菜中VC、叶绿素含量,过氧化酶及可溶性物质含量的影响。随着漂烫处理温度升高、时间延长,过氧化物酶失活率提高,但同时青花菜的褪色明显,Vc的损失也随之增大。青花菜经深冷冰箱、鼓风速冻机、液氮超速冻结3种冻结方式冷冻后,深冷冰箱速冻方式对青花菜品质变化的影响最小,表现为可溶性蛋白和可溶性糖含量损失最小。To study the effect of quick freezing technique on the quality of broccoli,Vc contents as well as chrolophyll contents, the changes of PPO and soluble protein and sugar in the broccoli after blanching at different temperatues and quick freezing through different ways were investigated. With higher blanching temperature and longer blanching time, the inactivation rate of PPO was increased, while color fading and Vc loss got severe. Among three ways of quick freezing, cryogenic refrigerator, blower, and liquid nitrogen,the way of cryogenic refrigerator quick freezing generated the least influence on broccoli quality, with the least loss in suluble protein and sugar shown in broccoli.

关 键 词：青花菜 速冻 漂烫工艺 冻结方式 

分 类 号：S635.309.3[农业科学—蔬菜学]