| 摘要: |
| 以加工后样品内维生素C（Vc）和可溶性固形物（total soluble solid,TSS ）剩余含量为评价指标，分析速冻加工过程中切分大小、漂烫和速冻速率对速冻样品蔬菜（马铃薯、胡萝卜、西兰花和洋葱）品质的影响。研究结果表明：速冻速率在一定范围内对蔬菜Vc和TSS含量无明显影响；切块较大可有效保持蔬菜中的Vc和TSS；速冻前的漂烫过程明显增大了胡萝卜和洋葱Vc和TSS的损失，而马铃薯和西兰花则更适合于漂烫后再速冻的加工方式。 |
| 关键词: 漂烫 速冻速率 维生素C 可溶性固形物 |
| DOI： |
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| 基金项目:教育部重点基础研究项目（211009）。 |
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| Effects of the Processing on the Quality of Four Kinds of Vegetable |
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Gong Yufen1, Liu Bin2, Wang Suying1
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| (1.Tianjin Key Laboratory of Food Biotechnology, Tianjin University of Commerce;2.Tianjin Key Laboratory of Refrigeration Technology, Tianjin University of Commerce) |
| Abstract: |
| Contents of vitamin C(Vc) and total soluble solids(TSS) were determining to analyze the effect of processing like segmentation, blanching and freezing rate on the quality of four kinds of vegetable including potato, carrot, broccoli and onion. The results show that the freezing rate within a certain range shows no significant effect on Vc and TSS of these four vegetables, the larger cuts of vegetables can effectively maintain the content of Vc and TSS and the blanching before quick-freezing causes a greater loss to Vc and TSS of carrots and onions, but it is more suitable for potato and broccoli to maintain the content of Vc and TSS. |
| Key words: blanching quick-frozen rate vitamin C total soluble solid(TSS) |
