香椿芽的速冻保鲜与脱水加工技术  

Techniques of quick-freezing keeping-fresh and dehydration process of Chinese toon

作　　者：周建梅[1] 王承南[1] 刘斌[1] 陈文涛[1] 李平[1] 

机构地区：[1]中南林业科技大学林学院,湖南长沙410004

出　　处：《经济林研究》2011年第2期101-103,共3页Non-wood Forest Research

基　　金：湖南省大学生研究性学习和创新性实验计划项目(601-0002)

摘　　要：为了探寻香椿芽干制和工厂化生产的有效途径和方法,对香椿芽的速冻保鲜和脱水加工技术进行了试验研究。结果表明:速冻保鲜处理用碱含量为1%时,95℃下漂烫的香椿芽可以保持较好的色泽,香椿芽漂烫后,在低温条件下,浸泡时间越久其颜色越好,水温一旦升高,就要立即换水或者分级冷却;速冻香椿的包装,每袋应装入0.5 kg以下,且平摊装入塑料袋中,香椿芽头尾排列应整齐,以折叠袋口的方式包装贮藏,快速冷冻,这样处理的色泽最佳。脱水香椿冷却前的工艺流程与速冻的工艺流程相同,然后用离心机脱水、烘干,烘干效果最佳的组合技术方案为:95℃下初烘0.5 h,85℃下次烘2 h,70℃下终烘0.5 h。In order to seek effective ways and methods of the drying process and industrial production of toon bud,techniques of quick-freezing fresh-keeping and dehydration process were reseached.The results showed that toon bud could maintain good color with alkali of 1% and blanching at 95 ℃ in frozen food process.After blanching,color was better for longer soaking time at the low temperature conditions.Once the water temperature began to rise,water must be changed or stepped cooling immediately.According to frozen toon less than 0.5 kg per bag,toon was put into plastic bags for packaging and storaging,speading and end to end row,folded bag mouth,and quickly frozen,the best color could be maintained through the treatmen.Dehydration process of toon before cooling was the same as freezing process,and then dehydrating by centrifuge,drying.The optimal drying process was drying at 95 ℃ for 0.5 h,drying at 85 ℃ for 2 h,and then drying at 70 ℃ for 0.5 h.

关 键 词：香椿 加工技术 速冻 脱水 

分 类 号：S759.8[农业科学—森林经理学]