【摘要】 本文对芦笋的速冻保鲜工艺进行了研究。结果表明:温度85～95℃,时间1.5～3.0min的烫漂处理显著地抑制了多酚氧化酶(PPO)和过氧化物酶(POD)的活性,较好地保存了芦笋的感官品质。笋径对烫漂处理的影响最大:速冻芦笋采用真空包装其品质明显优于常压包装,用PE-Ai袋比PE袋的冻藏效果要好;芦笋的速冻方式以盐渍冻结较送风冻结要佳。更多还原

【Abstract】 The paper studied processing of fast frozen Asparagus for fresh keeping. It indicated that the activities of PPO andPOD had been greatly inhibited when scalded in 85~95℃ for 1.5~3.0min.The sensorial quality of Asparagus had been main-tained well and the most affected part by scalding was the stalk of Asparagus. For fast frozen Asparagus, the quality by vacuumpacking was obviously better than the normal pressure one. For frozen storage, PE-Ai package should better effect than PE one.As for the means of fast frozen on Asparagus, salt soaking frozen was better than blowing frozen.更多还原