矮生菜豆速冻加工新工艺  

New Frozen Process and Technology for Dwarf Kidney Bean

作　　者：袁春新[1,2] 唐明霞[1,2] 

机构地区：[1]南通市农副产品加工技术协会,江苏南通226000 [2]江苏沿江地区农业科学研究所,江苏如皋226541

出　　处：《农产品加工（创新版）（中）》2014年第2期28-29,共2页Farm Products Processing

基　　金：江苏省南通市科技服务业发展计划项目(DB2013004);江苏省南通市重大科技创新专项(XA2013012)

摘　　要：矮生菜豆是江苏省南通市重要的出口蔬菜品种之一,但其速冻加工工艺存在劳动效率低、强度大、成本高的问题。应用豆荚掐头去尾机和刀豆分级机优化矮生菜豆速冻加工工艺,每1 t产品用工数下降98.2%,加工成本仅为老工艺的18%;产品质量也得到显著提高,出口合格率从80.5%上升至95.1%。Dwarf kidney bean is one of the important export vegetable varieties in Nantong. However, the problems of low labor efficiency, high strength and high cost exist in the traditional frozen process. Machines for breaking off both ends of pods and grading can be used to optimize the frozen process of dwarf kidney bean. The results indicate that the number of labor per ton product is declined by 98.2%, the processing costs is only 18% of the old process; the quality of the processed products has been significantly improved, and the pass rate of exports is increased from 80.5%to 95.1%.

关 键 词：矮生菜豆 速冻加工工艺 比较 

分 类 号：S643.1[农业科学—蔬菜学]