速冻菠菜漂烫工艺的研究

摘要

[ Objective ] The aim was to study the blanching process for quick-frozen spinach. [ Method ] The blanching process for quick-frozen spinach was studied, and the blanching conditions were optimized by orthogonal experimental design such as blanching temperature, blanching time, CaCl2 concentration, spinach-water ratio. [ Result ] The best result was spinach-water ratio, blanching temperature and time, CaCl2 concentration were 1∶10, 80 ℃, 20 s, 1.0％ respectively. [Conclusion] The study provided reference meaning for time saving, energy consumption saving and reduce cost.%[目的]研究速冻菠菜漂烫最佳工艺条件.[方法]研究漂烫温度、漂烫时间、加水比、氯化钙浓度等漂烫条件对速冻菠菜品质的影响.在此基础上,通过正交试验进一步获得最适漂烫条件.[结果]最佳漂烫工艺:氯化钙浓度1.0%,漂烫温度80℃,料水比1:10,漂烫时间20 s.[结论]该研究对于厂家节约时间、节省能耗、降低成本具有一定借鉴意义.