速冻黄瓜漂烫工艺试验  

Experiment about Scalding Technology ofCucumber Before Quick-Freeze

作　　者：张玉先[1] 谢秀英[1] 杨玉兰[1] 邢文英[2] 

机构地区：[1]洛阳工学院机设工程系,河南洛阳471039 [2]中国一拖集团有限公司,河南洛阳471039

出　　处：《洛阳工学院学报》1999年第4期69-72,共4页Journal of Luoyang 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。本文就黄瓜制品速冻干燥前预处理（漂烫）工艺参数（漂烫时间、漂烫温度、漂烫液浓度）对制品的影响进行了试验研究。得出了漂烫工艺的最优组合，即：漂烫时间为２－４ｍｉｎ；漂烫温度为９５℃；漂烫液ＮａＨＣＯ３的质量分数０．４％。Cucumber is a kind of nutritious and health careful product requiring improvement. This paper has doneexperiment study about pretreatment(scalding) technology of cucumber before quick - freeze - drying parameterstemperature and concentration of hot liquid in which cucumber was heated, time of scalding), and optindzationparameters combination was obtained. Parameters combination are: time 2 ~ 4min, temperature 95℃ concentration0 .4% NaHCO3.

关 键 词：黄瓜 冷冻食品 漂烫工艺 干燥 试验 

分 类 号：TS255.5[轻工技术与工程—农产品加工及贮藏工程]