食品与机械2016，Vol.32Issue(11)：98-101,4.DOI:10.13652/j.issn.1003-5788.2016.11.022
速冻小松菜加工贮运中护绿技术研究
Study on the preserving-green technology of quick-frozen ‘Sal ly’ komatsuna in processing,frozen storage and transportation
摘要
Abstract
To investigate the optimal preserving green measures for export komatsuna during processing,frozen storage and transporta-tion,the ‘Sally’komatsuna was blanched by the blanching complex solution before quick-freezing process.The preserving green effects of sodium bicarbonate and sodium chloride concentrations in the blanching complex solution,blanching temperature and time were determined as a single factor during frozen pack storage, respectively.Moreover,blanching conditions were also optimized by orthogonal experiment.The results showed that the best preserving-green technology for the export ‘Sally’komatsuna in processing and frozen storage was blanching them with 0.10% sodium bicarbonate and 0.10% sodium chloride concentrations at 90 ℃ for 1 .2 min,and then soaking them in 0.20% calcium chloride solution at room tem-perature for 30 min before quick frozen and frozen pack storage.关键词
速冻小松菜/护绿/品质/贮运Key words
quick-frozen komatsuna/green preservation/quality/storage & transportation引用本文复制引用
程喜红,朱东兴,吴雷,黄友如,仲伟,齐斌..速冻小松菜加工贮运中护绿技术研究[J].食品与机械,2016,32(11):98-101,4.基金项目
苏州市科技计划项目(编号:SYN201517) （编号:SYN201517）
常熟市农业科技计划资助项目(编号:CN201417) （编号:CN201417）
常熟理工学院2016届本科毕业论文重点资助课题(编号:LG1648) （编号:LG1648）
