| This paper studied cauliflower quick-freezing pretreatment, freezing process and ice-temperature storage of cauliflower, the research mainly contents three aspects:This experiment tests materials of "Jin Xue 88" cauliflower about 1.0 kg heavy single, cut the cauliflower into pieces at radiu of 1.5 cm to 2 cm, weight of 20g then blanched in the water. by the response surface test the mathematical models of different blanching time, blanching temperature for the peroxidase activity and content of vitamin C for cauliflower was established. considered the influences of two indexes, experimental results showed that the optimized pretreatment process of quick-freezing cauliflower was as follows:blanching time 1.47 min,blanching temperature 92.97℃and CaCl2 solution 0.2%.Through the studies of the freezing curves and changes of nutrition of cauliflower in different frozen temperature,the experiment claimed that frozen temperature-60℃, frozen time 36min are the optimal parameters in cauliflower frozen process.The results indicated that: ice-temperature can significantly restrain water evaporation and nutrition loss of cauliflower, effectively kept firmness and lengthened storage life. The experiment ascertained the ice temperature of cauliflower was-0.5℃.The results showed that: exercise that can obviously increase air condition cold resistance chilling of cauliflower, PE bag packaging can significantly reduce the weightlessness rate, Two kinds of processing restrained respiration intensity, hardness, vitamin C loss during the storage, and kept firmness of cauliflower... |
PDF Full Text Request