芦笋速冻保鲜工艺研究  

Study on Fresh-keeping Processing of Fast Frozen Asparagus

作　　者：蒲彬[1] 李先义[1] 刘娅[1] 王营丰[1] 

机构地区：[1]新疆农垦科学院特产食品开发研究所,石河子832000

出　　处：《食品科学》2003年第5期142-147,共6页Food Science

基　　金：新疆生产兵团计委项目[兵计(农经)发(1995)150号文]

摘　　要：本文对芦笋的速冻保鲜工艺进行了研究。结果表明:温度85～95℃,时间1.5～3.0min的烫漂处理显著地抑制了多酚氧化酶(PPO)和过氧化物酶(POD)的活性,较好地保存了芦笋的感官品质。笋径对烫漂处理的影响最大:速冻芦笋采用真空包装其品质明显优于常压包装,用PE-Ai袋比PE袋的冻藏效果要好;芦笋的速冻方式以盐渍冻结较送风冻结要佳。The paper studied processing of fast frozen Asparagus for fresh keeping. It indicated that the activities of PPO andPOD had been greatly inhibited when scalded in 85~95℃ for 1.5~3.0min.The sensorial quality of Asparagus had been main-tained well and the most affected part by scalding was the stalk of Asparagus. For fast frozen Asparagus, the quality by vacuumpacking was obviously better than the normal pressure one. For frozen storage, PE-Ai package should better effect than PE one.As for the means of fast frozen on Asparagus, salt soaking frozen was better than blowing frozen.

关 键 词：芦笋 速冻保鲜工艺 烫漂处理 真空包装 盐渍冻结 贮藏 

分 类 号：S644.6[农业科学—蔬菜学]