速冻蔬菜热烫处理的优化和节能  

作　　者：林志民[1] 

机构地区：[1]福州大学生物与食品科学工程系

出　　处：《冷饮与速冻食品工业》1998年第4期18-22,共5页Beverage & Fast Frozen Food Industry

摘　　要：大多数速冻蔬菜必须经过热烫处理以保证其在冻藏期间质量的稳定性。但是热烫易引起蔬菜的色、香、味和质地的变化。目前蔬菜的热烫终点以过氧化物酶作为指示剂来确定。有关研究表明，以过氧化物酶作为指示剂会导致某些蔬菜热烫过度，因此必须寻找对这些蔬菜更合适的酶作为指示剂，以便优化热烫处理。在速冻蔬菜的热烫过程中要消耗大量的能量和水，有一种热烫－冷却组合器可较好地解决蔬菜热烫过程的节能、节水问题。Most quick frozen vegetables must be blanched to improve the stability of products during frozen storage. However, blanching may cause the losses of color,flavour,taste and texture for vegetables. Presently, Peroxidase is employed as indicator for blanching treatments of vegetables. Relative researches indicated using peroxidase as blanching indicator might result in over-blanching for some vegetables. Therefore,it is necessary to search for more suitable enzymes as indicators to optimize the blanching treatments for these vegetables. The blanching treatments of quick frozen vegetables may consume large amounts of energy and water.There is a integrated blancher-cooler, which may considerably well solve the problems of saving energy and water during blanching process for vegetables.

关 键 词：速冻蔬菜 过氧化物酶 脂肪氧合酶 脂酶 过氧化氢酶 热烫 节能 

分 类 号：TS255.5[轻工技术与工程—农产品加工及贮藏工程]