| 速冻青椒的生产工艺研究 |
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| 引用本文： | 朱俊,杨秋月,胡云峰.速冻青椒的生产工艺研究[J].农产品加工．学刊,2013(2):70-71,75. |
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| 作者姓名： | 朱俊 杨秋月 胡云峰 |
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| 作者单位： | 黄山市黄山区农业技术推广中心;天津科技大学食品工程与生物技术学院 |
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| 基金项目： | 天津市科技支撑项目(10ZCKFNC02000) |
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| 摘 要： | 研究了青椒速冻的最佳工艺条件,以期得到可以保持原料固有色、香、味、形和营养成分的优质产品。结果表明,青椒切半时应纵切两半,切得越多,营养损失越大;烫漂时应用质量分数0.6%的NaCl溶液进行护色,100℃下热烫60 s,此时青椒色差的绿度最大,黄度最小;速冻青椒加工中,VC损失总量为5.8 mg/100 g,VC损失率为28%,其中漂烫工序VC损失最大,为3.88 mg/100 g;速冻阶段损失最少,为0.65 mg/100 g。
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| 关 键 词： | 食品加工 速冻 青椒 |
Production of Quick Frozen Green Peppers |
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| ZHU Jun,YANG Qiu-yue,HU Yun-feng.Production of Quick Frozen Green Peppers[J].Nongchanpin Jlagong.Xuekan,2013(2):70-71,75. |
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| Authors: | ZHU Jun YANG Qiu-yue HU Yun-feng |
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| Affiliation: | 1.Huangshan District Agricultural Technology Promotion Center,Huangshan,Anhui 245700,China; 2.College of Food Engineering and Biotechnology,Tianjin University of Science and Technology,Tianjin 300457,China) |
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| Abstract: | It mainly studies the optimum process conditions of the quick frozen green peppers,using this technology can get high-quality products to keep the raw materials inherent color,smell,taste,shape and nutrients.The results show that green peppers should slitting two halves,the more cut,the greater loss of nutrient;application of 0.6%NaCl solution blanching to protect color,100℃blanching 60 s,under this condition greenness of green peppers chromatic aberration is maximum and yellowness is minimum;in the processing of frozen green peppers,the total loss of VC is 5.8 mg/100 g,the loss rate of is 28%,the largest loss of VC is blanching and the least is quick-freezing. |
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| Keywords: | food processing quick-frozen peppers |
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