摘要
鲜食玉米穗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。为了满足消费者对鲜食玉米由季节性消费向常年消费的转变,笔者以陕西主栽的陕白糯11号、陕加强甜8号为试材,就鲜食玉米穗速冻工艺进行了研究。结果表明,1%的食盐溶液浸泡鲜玉米穗20min,可达到驱虫和护色的效果;汽蒸熟化时间为22～25min;熟化玉米穗速冻后包装,在-18℃可冻藏7～8个月。
The quality of fresh unripe maize ears was affected by the lossing of moisture, color, flavor and nutrition during the quick-frozen processing . To satisfy the increasing consumer demand of fresh unripe maize ears, the quick-frozen technology of fresh unripe maize ears was studied for the materials as Shaanbainuo 11 and Shaanjiangqiangtian 8 .The results showed that the fresh unripe maize ears were treated for 20 minutes by 1% salt solution, it can protect color and repel insects. The blanching time is 22～25 minutes. Fresh unripe maize ears were packaged after quick-frozen, it can be storaged 7～8 months at -18℃.
出处
《西北农业学报》
CAS
CSCD
2004年第4期141-145,共5页
Acta Agriculturae Boreali-occidentalis Sinica
