速冻菠菜漂烫工艺的研究  

Study on the Blanching Process for Quick-frozen Spinach

作　　者：李丹[1,2] 

机构地区：[1]海军医学研究所 [2]92440部队

出　　处：《安徽农业科学》2011年第19期11966-11968,共3页Journal of Anhui Agricultural Sciences

摘　　要：[目的]研究速冻菠菜漂烫最佳工艺条件。[方法]研究漂烫温度、漂烫时间、加水比、氯化钙浓度等漂烫条件对速冻菠菜品质的影响。在此基础上,通过正交试验进一步获得最适漂烫条件。[结果]最佳漂烫工艺:氯化钙浓度1.0%,漂烫温度80℃,料水比1:10,漂烫时间20s。[结论]该研究对于厂家节约时间、节省能耗、降低成本具有一定借鉴意义。[ Objective ] The aim was to study the blanching process for quick-frozen spinach. [ Method ] The blanching process for quick-fro- zen spinach was studied, and the blanching conditions were optimized by orthogonal experimental design such as blanching temperature, blanc- hing time, CaC12 concentration, spinach-water ratio. [ Result ] The best result was spinach-water ratio, blanching temperature and time, CaCI2 concentration were 1：10, 80 ℃, 20 s, 1.0% respectively. [ Conclusion] The study provided reference meaning for time saving, energy con- sumption saving and reduce cost.

关 键 词：菠菜 速冻 漂烫 正交 

分 类 号：S37[农业科学—农产品加工]