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穗甜 1号超甜玉米果穗速冻保鲜过程中不同加工因素对产品主要品质的影响研究结果表明 :漂烫后速冻比未漂烫速冻的果穗其籽粒糖分含量相对下降快 ,但贮藏一段时间后 ,籽粒糖分含量相差不大 ;不同漂烫时间处理的果穗其籽粒糖分下降速度不同 ,热处理过短或过长均影响其感观与品质 ,热处理时间以 8分钟为宜 ;冷冻速度越快 ,对果穗品质影响越小 ,籽粒VC 含量下降越慢
The effect of different processing factors on the main quality of the products during the process of quick-freezing and fresh-keeping of super sweet corn was studied. The results showed that the sugar content of the quick-freezing after blanching was faster than that of the un-blanched quick-freezing, but after storage for some time, The content of sugar in grains had little difference; the sugar content of grains decreased with different blanching time, but the heat treatment was too short or too long, which affected the sensory quality and the quality of the grains. The time of heat treatment was 8 minutes. The faster the freezing, The lower the quality impact, the slower the grain VC content will fall