我国速冻食品产销现状及发展前景

本文分析了我国速冻食品和速冻蔬菜的生产、销售情况及存在的问题，提出了进一步发展速冻食品、速冻蔬菜的对策与建议。     

速冻贮藏和保鲜蔬菜营养成分比较

分别选取胡萝卜、青菜头、莲藕3种人们常吃的蔬菜,通过对它们失重率的测定及可溶性蛋白、碳水化合物、氨基酸、VC、干重等营养成分变化进行比较分析,研究几种速冻蔬菜营养成分的变化.结果表明,速冻蔬菜失重的速率比常温贮藏的要幔;糖含量比保鲜蔬菜高,经过一段时间也缓慢下降;速冻后的蔬菜蛋白质含量有明显上升趋势;速冻蔬菜VC损失量少,损失速度慢;速冻贮藏能尽可能保持原有蔬菜的价值与风味,延长贮藏时间,为广大人民日常生活提供了参考依据.     

我国速冻食品产销现状及发展前景

本文分析了我国速冻食品和速冻蔬菜的生产、销售情况及存在的问题，提出了进一步发展速冻食品、速冻蔬菜的对策与建议。     

速冻蔬菜加工贮藏技术的探讨

对速冻蔬菜加工贮藏过程中的主要工序进行温度控制、时间控制的试验。结果表明：蔬菜的速冻效果与其品种的选择有关；速冻蔬菜的质量与冻结的温度和速度有密切关系；稳定而适宜的贮藏温度也是保证速冻蔬菜质量的重要条件。     

速冻蔬菜热烫原理及其影响因素

热烫是速冻蔬菜加工中的重要工序,关系到速冻蔬菜的品质,因此该工艺成为速冻蔬菜加工中重要的研究课题。作者简介了速冻蔬菜的热烫机理,探讨了热烫时间和温度的选择及生产过程中热烫程度的控制方法。     

速冻调理蔬菜的研究进展

速冻调理蔬菜的前处理工艺包括新鲜蔬菜的清洗、切分漂烫以及成型等工艺,处理之后的调理蔬菜为了在贮存、运输和销售环节上保持其良好的口感与风味,选取适宜的速冻技术就显得极为重要。为此详细概括了速冻调理蔬菜的前处理工艺,并论述了目前国内外速冻技术的发展现状,同时综合分析了我国速冻调理蔬菜技术的发展方向与趋势。     

行业动态

北京速冻蔬菜食品厂建成投产一个库容量为2500吨的大型蔬菜速冻库于元月20日在北京东郊十八里店乡建成投产。这座速冻蔬菜食品加工厂,是全国最大的两家速冻蔬菜加工企业之一。它的建成标志着北京市蔬菜生产已从初级产品向小包装深加工高级产品迈进一大步。该厂设有三条蔬菜生产流水线,加工能力为每小时1.5吨,1989年共加工蔬菜700吨、成品菜550余吨,主要有菜花、黄瓜、茄子、豆角、冬瓜、大     

速冻蔬菜的加工与贮藏

速冻蔬菜的加工与贮藏崔宝星（山东省莒南县食品公司，莒南，２１７６６０）蔬菜速冻是目前国际上先进的蔬菜加工贮藏技术，通过一定的工序达到保持蔬菜原有色泽与风味的目的。速冻蔬菜以其营养、卫生、方便、经济、能长期贮存等特点备受消费者青睐，尤其在发达国家，市场...     

几种速冻蔬菜的生产

随着经济的发展,速冻蔬菜的年需求量不断扩大。近年来绿色食品概念的普及,给大力发展速冻蔬菜带来了很好的机遇。利用我国丰富的蔬菜资源,发展无公害、无污染的绿色速冻蔬菜,提高档次,减少浪费,创建名牌,就一定会使销售量不断扩大,满足国内外的市场需求。     

速冻蔬菜的加工技术

速冻蔬菜的加工技术厦门外贸冷冻厂张懋平蔬菜是人类食物中所需维生素的主要来源。速冻蔬菜是将新鲜的蔬菜加工后进行速冻，以达到长期贮藏保鲜的目的。速冻蔬菜在冷冻食品工业中占有重要的地位，为目前冷冻食品工业中四大类品种之一．目前国外递冻蔬菜的消费量逐年增加，...     

影响速冻豆类蔬菜质量的主要因素

速冻豆类蔬菜是我国速冻蔬菜的主要品种 ,市场前景十分广阔 ,但必须提高产品品质 ,使之适应国际市场的变化 ,才能确保健康发展。本文就影响速冻豆类蔬菜产品品质的主要因素进行了分析 ,以指导速冻蔬菜的生产     

速冻紫薯丁制备工艺研究

以新鲜紫薯为原料,将紫薯切丁后经护色、速冻后冻藏制备速冻紫薯丁。以护色工艺作为研究重点,分别采用热烫护色,海藻酸钠和壳聚糖涂膜护色,并以不护色直接真空包装作为空白对照组进行实验。以冻藏过程中PPO活性、褐变强度、色泽、糖类物质(淀粉,还原糖,总糖)的变化作为衡量指标,优选制备工艺。结果表明:1.6%的海藻酸钠涂膜护色后再经速冻后冻藏是最佳的速冻紫薯丁制备工艺,保质期可达90d。     

速冻蔬菜热烫处理的优化和节能

大多数速冻蔬菜必须经过热汤处理以保证其在冻藏期间质量的稳定性。但是热烫易引起蔬菜的色、香、味和质地的变化。目前蔬菜的热烫终点以过氧化物酶作为指示剂来确定。有关研究表明，以过氧化物酶的指示剂会导致某些蔬菜热烫过度，因此必须寻找对这蔬菜更合适的酶作为指示剂，以便优化热烫处理。在速冻蔬菜的热烫过程中要消耗大量的能量 和水，有一种热烫－冷却组合器可较好地解决蔬菜热烫过程的节能、节水问题。     

THE INFLUENCE OF BLANCH AND FREEZING METHODS ON THE QUALITY OF SELECTED VEGETABLES1

Microwave blanced vegetables were lower in color and ascorbic acid than water or steam blanched vegetables. Shear values for microwave blanched asparagus were higher than the values for water or steam blanched. Drip loss was higher for microwave blanched green beans and peas than water or steam blanched. The reverse was true for asparagus. Sensory preference scores for color and flavor were very low for the microwave blanched vegetables. Little or no difference in quality was found between water and steam blanched vegetables. Individually quick frozen vegetables displayed less drip loss than common blast frozen vegetables and shear values were lower.     

速冻果蔬生产加工关键工艺技术研究进展

速冻果蔬产品为目前市场前景非常好的一类初级加工农产品。从速冻果蔬生产加工关键工艺、包装材料和解冻方式对品质的影响、干耗、玻璃态保藏技术和面临的质量安全问题等方面对速冻果蔬的生产加工关键技术现状进行了梳理总结,并简要对其发展趋势进行了展望。     

ISO22000:2005在冷冻蔬菜生产中的建立与应用研究

依据ISO22000:2005国际标准,建立冷冻蔬菜安全管理体系的危害分析(HA)、操作性前提方案(OPRP)、HACCP计划等,并对标准实施前后产品的生物及物理指标进行分析,为冷冻蔬菜生产企业推广运用ISO22000国际标准提供依据,提高我国出口企业的国际竞争力。     

Impact of the industrial freezing process on selected vegetables -Part II. Colour and bioactive compounds

In the present study, the impact of the different steps (i.e. blanching, freezing, storage following the industrial freezing process and the final cooking prior to consumption) of the industrial freezing process was evaluated on colour, chlorophylls, lutein, polyphenols and ascorbic acid content of asparagus, green beans and zucchini. In addition, the domestic boiling of raw samples was compared with the boiling of frozen storage vegetables.Results showed that the blanching treatment retained phytochemicals in all studied green vegetables and the frozen storage up to 2 months did not negatively affected phytochemicals, in particular lutein and flavonoids in almost all samples. On the contrary, colour significantly changed during blanching and frozen storage. The changes of b* (yellowness) and the shift of H° (hue angle) were not coherent with the increase of pheophytin. In addition, the greenness (− a*) was found to increase with the exception of boiled samples in all vegetables. Generally, in boiled frozen vegetables there was a better or comparable retention of bioactive compounds with respect to raw ones, and this was especially true for green beans and zucchini. Colour changes after cooking did not exhibit the same trends among vegetables, being more remarkable for frozen asparagus in comparison with those boiled from raw, but overall comparable for green beans and zucchini.In conclusion, the overall results of the present study suggest that, when the industrial freezing process is well performed, the boiled frozen vegetables do not have a lower nutritional value than the fresh ones.     

蔬菜放置中亚硝酸盐的变化

研究不同的加工放置方式对蔬菜中亚硝酸盐的含量变化产生的影响。结果显示,不同蔬菜样品在不同的加工放置中亚硝酸盐的含量在常温、冷藏和冷冻处理下变化明显,并出现"亚硝峰",而加热放置只呈现急剧上升趋势。不同加工放置中蔬菜亚硝酸盐含量变化顺序为:加热>常温>冷藏>冷冻。     

Determination of several common disinfection by-products in frozen foods

Disinfected water and/or disinfectants are commonly used by the freezing industry in such processes as sanitising, washing, blanching, cooling and transporting the final product. For this reason, disinfection by-products (DBPs) can be expected in frozen foods. This study focused on the presence of DBPs in a wide variety of frozen vegetables, meats and fish. For this purpose, the 14 halogenated DBPs more prevalent in disinfected water were selected (four trihalomethanes, seven haloacetic acids, two haloacetonitriles and trichloronitromethane). Up to seven DBPs were found in vegetables, whereas only four DBPs were present in meats and fish, and at lower concentrations, since their contact with disinfected water is lower than in frozen vegetables. It is important to emphasise that trichloronitromethane (the most abundant nitrogenous DBP in disinfected water) was found for the first time in foods. Finally, it was concluded that the freezing process can keep the compounds stable longer than other preservation processes (viz. sanitising, canning) and, therefore, frozen foods present higher DBP concentrations than other food categories (minimally processed vegetables, or canned vegetables and meats).