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。
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.
出处
《农产品加工（下）》
2013年第1期70-71,75,共3页
Farm Products Processing
基金
天津市科技支撑项目(10ZCKFNC02000)
关键词
食品加工
速冻
青椒
food processing
quick-frozen
peppers
