摘要
以黄秋葵为实验材料,对黄秋葵进行真空预冷、冰水预冷及冷库预冷处理,研究不同预冷方式对黄秋葵降温速率及保鲜效果的影响。结果表明,真空预冷方式30min内即将黄秋葵原料从25℃降至6℃,极显著地优于冰水预冷与冷库预冷(p<0.01)。结合保鲜效果表明,相比其他预冷方式,真空预冷能明显降低黄秋葵失重率及推迟呼吸高峰出现,延缓可溶性糖含量下降。贮藏12d时真空预冷实验组黄秋葵原料仍能保持其VC原有含量的50%以上,商品率达到95%。结果表明黄秋葵的适宜预冷方式为真空预冷。
The experiment selected okra as experimental material.In order to investigate the effect of different pre- cooling on the hypothermal rate and freshness of retaining of okra,the okra was treated by vacuum cooling, ice water pre-cooling and cod storage pre-cooling.The results showed that=the group of vacuum cooling way could reduce the temperature from 25℃ to 6℃ in 30min, and it was significantly better than other ways.Compared with other ways,the weight loss rate was evidently reduced,the respiration peak was significantly postpond and the soluble sugar was delayed.With ]2d storage,the Vc content of vacuum group could maintain 50% of its erigina level,the commodity rate was in that of 95%.Therefore,the optimal pre-cooling method was vacuum cooling.
出处
《食品工业科技》
CAS
CSCD
北大核心
2014年第9期312-316,共5页
Science and Technology of Food Industry
基金
江苏农林职业技术学院食用资源开发科技团队(2013~td02)
关键词
黄秋葵
预冷方式
保鲜
okra
pre-cooling method
preservation
