摘要
对子姜在不同低温条件下的冻结曲线进行了测定,分析了以空气作为冷冻介质时子姜片的冻结规律,探讨了漂烫处理、冻结速度对产品质地的影响。实验结果表明,冷冻温度在-40℃以下可达到速冻要求;冻结前漂烫处理造成冰点上升,但在-40℃以下冻结时通过最大冰晶生成带的时间没有明显变化。
This article analysed the freezing properties of ginger while taking air as freezing medium by testing its freezing points under different low-temperatures.The impact of scalding and freezing velocity on the texture of products were also studied. The results showed that the temperature below -40℃ satisfies quick-freezing, while scalting process makes the freezing point rise but the freezing time spent on zone of maximum crystallization dose not change obviously while the temperature is below - 40℃.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2007年第1期330-332,共3页
Food Science
基金
湖南省教育厅重点科学研究资助项目(05A023)
关键词
子姜
速冻
漂烫
最大冰晶生成带
ginger
quick freezing
scalt
zone of maximum crystallisafion
