知识与财富的链接
以过氧化物酶活性和感官品质为主要考察指标,研究野生四叶菜的速冻保鲜工艺。结果表明,速冻前,将四叶菜用(98±2)℃的热水漂烫45~55 s,可使过氧化物酶快速失活,保持产品的嫩绿及香浓滋味;将漂烫后的四叶菜再用4~6℃的冷水预冷12~13 min,使产品温度在4~5℃,既可提高产品的冻结(-35~-32℃下)速度,又能保证速冻四叶菜的保鲜品质。
The quick-frozen preservation technology of wild pepper wort herb were studied by taking the activity of peroxidase and sensory quality as main investigation index.The results showed that,when the blanching temperature at(98±2) ℃ for 45 seconds to 55 seconds before quick-freezing,we could not only significantly inhibit the activity of peroxidase in pepper wort herb,but also maintain the product tender green and nice taste.By using cold water to precool the pepper wort herb at 4~6 ℃ for 12 min to 13 min,the temperature of pepper wort herb could down to 4~5 ℃,it not only increased the products’ freezing rate(under-35~-32 ℃),but also ensured the preservation quality of quick-frozen pepper wort herb.
