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| 前处理对真空冷冻干燥绿豆芽成品率及品质的影响 | |
| 引用本文： | 杜卫华,陈移平,许华娣,周乐群,孙金才. 前处理对真空冷冻干燥绿豆芽成品率及品质的影响[J]. 冷饮与速冻食品工业, 2004, 10(3): 17-19 |
| 作者姓名： | 杜卫华 陈移平 许华娣 周乐群 孙金才 |
| 作者单位： | 海通食品集团股份有限公司,浙江,慈溪,315300 |
| 摘 要： | 对绿豆芽的前处理工艺进行了研究，特别是对生产过程中存在成品率低的缺点进行了重点研究，在保持成品较好的色泽、饱满度的前提下找到了提高产品成品率较佳的前处理方案，即采用5％的盐水漂烫，然后用20％的糊精溶液浸泡处理，最后用5％的乳糖和5％的食盐对物料进行复合调理。 |
| 关 键 词： | 真空冷冻干燥 前处理工艺 绿豆芽 漂烫 水漂 色泽 饱满度 品质 高产 成品率 |
| 文章编号： | 1007-0818(2004)03-0017-03 |
| 修稿时间： | 2004-04-19 |
Effect of Pretreatment Technology on Quality of Mung Bean Sprout Dehydrated in Frozen-drying Condition |
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| DU Wei-hua,CHEN Yi-ping,XU Hua-di,ZHOU Le-qun,Sun Jin-cai. Effect of Pretreatment Technology on Quality of Mung Bean Sprout Dehydrated in Frozen-drying Condition[J]. Beverage & Fast Frozen Food Industry, 2004, 10(3): 17-19 | |
| Authors: | DU Wei-hua CHEN Yi-ping XU Hua-di ZHOU Le-qun Sun Jin-cai |
| Abstract: | The effect of pretreatment technology on quality of Mung bean sprout dehydrated under frozen-drying condition was studied in this paper. Low product rate during the drying process was a key problem. The optimum pretreatment for improving product rate while maintaining better product color and intact properties was found as follows balanching with 5% NaCl solution, immerged with 20% textrine solution, then mixed with 5% lactose and 5% NaCl. |
| Keywords: | pretreatment mung bean sprout frozen-drying product rate |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ | |