黄瓜速冻前预处理工艺的试验研究  

Experiment Study about Pretreatment Technology of Cucumber before Quick-Freeze

作　　者：张玉先[1] 谢秀英[1] 杨玉兰[1] 

机构地区：[1]洛阳工学院机械设计系,洛阳471039

出　　处：《株洲工学院学报》1999年第6期15-17,48,共4页Journal of Zhuzhou Institute of Technology

基　　金：机械部教育司科技基金!9725112

摘　　要：黄瓜制品是一种有待开发的营养保健制品。就黄瓜制品冷冻干燥前预处理（漂烫）工艺进行了单因素及多因素试验，研究了漂烫时间、温度、漂烫液浓度对制品的影响，得出了漂烫工艺的最优组合。Cucumber is a kind of nutritious and healthy product expected development .This paperintroduces single - factor and multi - factor experiments about Pretreatment technology of cucumber beforefreeze - drying. Paarmters influencing quality of cucumber e. g. scalding time, temprature and concentra-tion of hot liquid in which cucumber was heated were studied, and optimum parameters combination wasobtained.

关 键 词：漂烫 冷冻干燥 速冻 预处理 黄瓜制品 

分 类 号：TS255.5[轻工技术与工程—农产品加工及贮藏工程]