利用交叉分组设计研究热烫处理对鲜食玉米保鲜的效应  

Effects of blanching treatment on fresh corn preservation applying cross group experimental design

作　　者：何余堂[1] 袁丹丹[1] 解玉梅[1] 高虹妮[1] 刘贺[1] 马涛[1] 

机构地区：[1]渤海大学食品科学与工程学院,生鲜农产品贮藏加工及安全控制技术国家地方联合工程研究中心,锦州121013

出　　处：《食品科技》2015年第11期351-355,共5页Food Science and Technology

基　　金：辽宁省教育厅科学技术研究项目(L2012399);国家自然科学基金青年项目(31201385);辽宁省食品安全重点实验室暨辽宁省高校重大科技平台开放课题(LNSAKF2011014)

摘　　要：以鲜食糯玉米为材料,采用交叉分组试验设计研究热烫对鲜食玉米贮藏品质的影响,寻求最佳技术工艺。热烫处理后进行保鲜,分析鲜食玉米的含水量、质量损失率与硬度等,通过方差分析研究热烫处理的保鲜效应。结果表明,最优热烫处理为热烫温度85℃,热烫时间120 s。此条件下,鲜食玉米水分含量为63.6%,显著高于对照(61.3%);质量损失率为7.3%,虽高于对照(6.4%)但无显著差异;硬度极显著高于对照。热烫处理可抑制鲜食玉米水分散失,延缓质量损失,保鲜效果显著。The fresh waxy maize was used as materials and cross group design test was applied to research blanching treatment effects on storage quality of fresh corn to optimize technology. Fresh corn blanched was preserved for analysis of moisture content, weight loss and hardness on fresh corn. The preservative effects of blanching treatment were studied through variance analysis. The results showed that the optimal blanching treatment was blanching temperature 85 ℃ and blanching time 120 s. Under this condition, the moisture content of fresh corn was 63.6% and significantly higher than the control（61.3%）. the mass loss rate of fresh corn was 7.3% and higher than that of control（6.4%）, but with no significant difference. The hardness was extremely significantly higher than control. That optimized blanching treatment could inhibit moisture loss, delay weight loss of fresh corn, and had significant freshkeeping effects.

关 键 词：热烫处理 交叉分组设计 鲜食玉米 保鲜 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程]