槟榔速冻工艺研究

通过对槟榔果速冻前不同处理工艺和不同速冻方式的研究发现 :经过微波处理后 ,在 4 4 6W下处理 30s的效果较好 ,而热烫处理作为槟榔速冻前的预处理 ,则效果甚微 ;采用不同浓度的亚硫酸氢钠溶液处理 ,结果表明 ,2 .0 %的亚硫酸氢钠溶液对槟榔处理 2 0～ 30min ,可以改善解冻后槟榔的色泽 ,延长货架期 ;采用不同浓度的柠檬酸溶液处理 ,发现以 2 .5 %柠檬酸溶液处理 15min效果较好 ,可以改善解冻后槟榔的色泽 ;用含 2 .5 %的柠檬酸溶液进行真空封口包装速冻 ,可以较好地延长槟榔解冻后色泽的保持时间 ;采用冰柜冻结导致槟榔果实的硬度明显下降 ,而液氮速冻则比前者好 ,特别是用钙处理之后 ,提高了槟榔果实的硬度 ,同时液氮速冻可以使槟榔保持较高的叶绿素含量

Study on Technology of Quick Frozen Areca Fruits

Effects of different treatment technologies, before freezing, on thawed areca fruits were studied in this paper. Blanching in 0.5% sodium bicarbonate solution or water had no effect on prevention of the color change in thawed fruit.In another method called microwave treatment,,the best result was observed when the fruits were treated for 30 seconds in 446 W microwave oven. The better results were observed when soaking fruits in 2.0% sodium sulfite solution for 20 min or 30 min , or in 2.5% citric acid(CA) solution for 15 min. The negative pressure treatment of fruits in the presence of 2.5% CA solution,combined with vacuum sealing gave the best result in retaining thawed fruit color. However,freezed in icebox caused the larger change of fruit texture than in liquid nitrogen.