食品研究与开发
食品研究與開髮
식품연구여개발
FOOD RESEARCH AND CEVELOPMENT
2014年
9期
5-8,80
,共5页
速冻%鲜食玉米%冻结规律%冻藏
速凍%鮮食玉米%凍結規律%凍藏
속동%선식옥미%동결규률%동장
quick-frozen%fresh maize%freezing-law%frozen storage
鲜食玉米在速冻加工中存在水分、色泽、香味及营养损失等问题，严重影响产品的品质。以中糯301、超甜2018为实验材料，对鲜食玉米的冻结规律与速冻工艺进行了研究。结果表明，鲜食玉米冻结时过冷点为-1.2℃，冰点为-0.7℃，最大冰晶生成区范围在-5℃~-1.2℃之间。1%的食盐溶液浸泡鲜玉米穗20 min，可达到驱虫和护色的效果；汽蒸22 min~30 min，能达到较好的烫漂效果；冻藏时间达8个月，玉米仍能保持良好的感官品质和营养品质；速冻玉米在-18℃采用包冰衣的方法可实现0~3个月的短期保藏，采用真空包装能有效降低玉米的失重率，可以保藏6~8个月。
鮮食玉米在速凍加工中存在水分、色澤、香味及營養損失等問題，嚴重影響產品的品質。以中糯301、超甜2018為實驗材料，對鮮食玉米的凍結規律與速凍工藝進行瞭研究。結果錶明，鮮食玉米凍結時過冷點為-1.2℃，冰點為-0.7℃，最大冰晶生成區範圍在-5℃~-1.2℃之間。1%的食鹽溶液浸泡鮮玉米穗20 min，可達到驅蟲和護色的效果；汽蒸22 min~30 min，能達到較好的燙漂效果；凍藏時間達8箇月，玉米仍能保持良好的感官品質和營養品質；速凍玉米在-18℃採用包冰衣的方法可實現0~3箇月的短期保藏，採用真空包裝能有效降低玉米的失重率，可以保藏6~8箇月。
선식옥미재속동가공중존재수분、색택、향미급영양손실등문제，엄중영향산품적품질。이중나301、초첨2018위실험재료，대선식옥미적동결규률여속동공예진행료연구。결과표명，선식옥미동결시과랭점위-1.2℃，빙점위-0.7℃，최대빙정생성구범위재-5℃~-1.2℃지간。1%적식염용액침포선옥미수20 min，가체도구충화호색적효과；기증22 min~30 min，능체도교호적탕표효과；동장시간체8개월，옥미잉능보지량호적감관품질화영양품질；속동옥미재-18℃채용포빙의적방법가실현0~3개월적단기보장，채용진공포장능유효강저옥미적실중솔，가이보장6~8개월。
The quality of fresh maize was affected by the losing of moisture,color,flavor and nutrition during the quick-frozen processing.The freezing-law and quick-frozen technology of fresh maize were studied in this thesis for the materials as Zhongnuo 301 and Chaotian 2018. The results showed that the super-cooling Point of freezing fresh maize was-1.2℃. The frozen Point of fresh maize was-0.7℃.The zone of maximum crys-tallization was from-5℃to-1.2℃.fresh maize were treated for 20 minutes by 1%salt solution,it can protect color and repel insects.The blanching time was 22 min-30 minutes. When frozen storage time is above 8 months,quick-frozen fresh maize has a very good appearance quality,and nutrient quality. Quick-frozen maize were packaged with ice-coating,it can be storaged 0-3 months at-18℃. Quick-frozen maize were packaged with vacuum-packed after quick-frozen,it can be storaged 6-8 months at-18℃.
