Method for improving the texture of a frozen and conditioned tuber vegetable after reheating

摘要

The present invention relates to a method for improving the texture of a frozen and conditioned tuber vegetable after reheating, which belongs to the field of processing of agricultural products. In the present invention, by pre-treating the raw material, blanching in combination with low frequency ultrasound assisted osmotic dehydration, freezing, glass freeze storage, and reheating, the entire process of improving the texture of a frozen and conditioned tuber vegetable after rewarming is enabled. According to the invention, low frequency ultrasound-assisted osmotic dehydration increases the glass transition temperature of tuber vegetables and fruits and reduces damage to the cell structure through the formation of ice crystals in the course of the freezing process. whereby the storage at glass temperature conditions, the sensory quality and nutrients of the vegetables can be largely maintained. By later rewarming with several methods, rapid and stable rewarming of the raw material can be achieved, thereby improving the texture and nutritional value of the vegetable after reheating.