速冻山药预处理工艺研究.pdf

第 12 卷第 4 期 冷 饮 与 速 冻 食 品 工 业 Vol. 12 　No. 4 2006 年 12 月 Beverage Fast Frozen Food Industry Dec. ,2006 【研究与创新】 速冻山药预处理工艺研究 龚吉军 , 李忠海 , 钟海雁 ( 中南林业科技大学生命科技学院 ,湖南长沙 　410004) 摘 　要 :对山药的速冻预处理工艺进行了研究。在实验中 , 以清水为热烫液,通过测定 VC 的质量分数、可溶性 固形物的质量分数、过氧化物酶和多酚氧化酶的活性这4 个指标来确定最佳的热烫时间和温度。同时对经热烫 和不经热烫两种不同处理的山药在冻藏过程中的色泽变化进行了评价。研究表明 ,速冻山药必须进行热烫处理 ( ) 以使酶失活,最佳热烫时间和温度分别为 60 s 和 90 ±1 ℃。 关键词 : 山药; 速冻 ; 预处理 ( ) 中图分类号: TS 205. 7 　　　　文献标识码 :A 　　　　文章编号 :1007 - 0818 2006 04 - 0019 - 04 Study on Blanching Technology for Quick Freezing of Yam GON G Jijun , L I Zhon ghai , ZHON G Haiyan (College of Life Science and Technology , CSU FT , Changsha 410004 , China) Abstract :The technical conditions of blanching yam before its quickfreezing was studied in the experiment. The opti mal blanching time and temperature , using clear water as blanching liquid , was evaluated based on the contents of vita min C and soluble solid materials , and the activity of peroxidase and polyphenol oxidase under different blanching condi tions. At the same time , the color of yam during the freezing period was assessed under different processing procedures in which one was to blanch yam directly and the other was using 1 % vitamin C and 1 % citric acid as color preserving agent. The results showed that yam should be blanched in order to deactivate oxidase , and ( 90 ±1) ℃, 60 seconds was the optimal blanching condition to reduce the