摘要
根据授粉后籽粒灌浆的天数、含水率、果穗直径大小对甜玉米、糯玉米进行了分级,研究两类品种各个等级的玉米果穗经真空保鲜直接灭菌(变二次加热为一次加热)产生酸变、胀袋、褐变的临界温度、时间和压力,确定了使产品合格率达95%以上的甜、糯玉米果穗真空保鲜直接灭菌技术参数,保证了加工产品的食用品质。
Grading of sweet and glutinous corn was carried out in this paper according to the days after pollination moisture content and diameter of corn ear. The critical temperature time and pressure of acidation swelling and browning produced in vacuum fresh-keeping by direct disinfection a change from two times heating to one time heating were studied and analysed. The technique parameters of direct disinfection for vacuum fresh-keeping corn ear were determined to engure the rate of qualified products over 95%.
出处
《中国食品学报》
EI
CAS
CSCD
2004年第3期39-43,共5页
Journal of Chinese Institute Of Food Science and Technology
基金
科技部农业科技成果转化资金资助项目(02EFN211400077)
