摘要
针对大规模种植香椿集中上市,采收后极易出现失水萎蔫、叶片脱落和腐烂变质等问题,探索红油椿速冻保鲜加工工艺,并研发了"谷家"牌速冻香椿产品,延长其货架期。采用感官评定与关键指标含量检测相结合的方法,研究了不同的速冻工艺对太行山菜用型红油椿品质的影响,确定了太行山红油椿速冻加工的工艺流程。结果表明:红油椿漂烫速冻保鲜较不漂烫速冻保鲜工艺可最大程度地保持香椿芽的色泽、风味和品质,且亚硝酸盐含量较低、Vc含量较高。红油椿速冻工艺为采用0.2%碳酸氢钠溶液做漂烫液,原料在煮沸的漂烫液中漂烫15~20 s或温度98℃的溶液漂烫30~50 s或温度95℃的溶液漂烫50~60 s,包装后于-40^-30℃的冷冻隧道内速冻4~5 min。
Aiming at the problems of large-scale coming into the market of Toona sinensis,the harvested Chinese toon is easy to water wilting,leaf abscission and decay,the quick-frozen processing technology of Chinese toon was studied,and the quick-frozen product with the brand of Gujia was developed to extend its shelf life.The effects of different quick-frozen process on the quality of Chinese toon from Taihang Mountain were studied by sensory evaluation and key indicators content detection.The results showed that the color,flavor and quality of Chinese toon were preserved to the most degree by blanching and quick-frozen than not blanching and quick-frozen.The nitrite content of blanching and quick-frozen was less,and the content of Vc was higher.The blanching liquid was 0.2%sodium bicarbonate.Blanching was at 100℃for 15-20 s or at 98℃for 30-50 s or at 95℃for 55-60 s.The packed products were frozen in continuous freezing tunnel at-40--30℃for 4-5 minutes.
作者
张立永
谷成铜
尹庆珍
王增梅
ZHANG Li-yong;GU Cheng-tong;YIN Qing-zhen;WANG Zeng-mei(Hebei Chemical and Pharmaceutical College,Shijiazhuang 050026,China;Luquan Gujia Chinese Toon Specialized Cooperatives,Luquan 050200,China;Institute of Cash Crops,Hebei Academy of Agriculture and Forestry Sciences,Shijiazhuang 050051,China;Hebei Academy of Agriculture and Forestry Sciences,Shijiazhuang 050051,China)
出处
《河北农业科学》
2017年第6期94-98,共5页
Journal of Hebei Agricultural Sciences
基金
石家庄市科学技术研究与发展计划项目(161490282A)
关键词
香椿
漂烫
速冻
工艺
Toona sinensis
Blanching
Quick-frozen
Technology
