【摘要】 研究了甜玉米果蔬粥原料的不同处理方法对加工后产品品质的影响,确定最佳前处理工艺为:甜玉米在质量分数0.1%的柠檬酸+质量分数0.1%的NaCl溶液中,热烫(95～100℃)2min,冷却;糯米浸泡30min沥干,预蒸5min,冷却;薏米蒸40min;胡萝卜在质量分数0.1%的柠檬酸溶液中热烫(92～98℃)90s,冷却;菠萝在质量分数0.2%的CaCl2溶液中浸泡30min;马蹄在质量分数0.1%的柠檬酸+质量分数0.2%的CaCl2溶液中预煮5min,冷却。更多还原

【Abstract】 The effects of different materials pretreatment of sweet corn compound conjee were studied in this paper.The optimum pretreatment technology were as follows:the sweet corn was blanched(95～100 ℃) 2 min in solution of 0.1% citric acid+0.1%NaCl and cooled later;the sticky rice was immersed in water 30 min,and braized 5 min;Job’s-tears was braized 40 min;carrot was blanched in hot solution(92～98) ℃ of 0.1% citric acid 90 s and cooled later;pineapple was blanched in 0.2% CaCl2 30 min;water chestnut was blanched in solution of 0.1% citric acid +0.2% CaCl and cooled later.更多还原