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《Northern Horticulture》 2011-14
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Blanching Process for Quick-frozen Lotus sprout

LI Yu-xia,WANG Qing-zhang,LI Jie,YAN Shou-lei(College of Food Science and Technology,Huazhong Agricultural University,Wuhan,Hubei 430070)  
The effect of blanching method and the two important factors,i.e,the temperature and the time of scalding,on hardness and brittleness,colour(L*),polyphenol oxidase(PPO)and other attributes of Lotus sprout were researched.The proper technology of pre-treatment for freeze Lotus sprout was obtained.The results showed that the best scalding time by boiling water was 90 s,the best conditions of low-temperature blanching was at 65℃ for 3.5 min;In comparison the texture properties between high-temperature(100℃,1.5 min)and low-temperature(65℃,3.5 min)blanching,it was found that boiling water blanching had a very bad effect on the texture of Lotus sprout,low-temperature blanching(65℃,3.5 min)showed little influence on the texture of Lotus sprout,low-temperature blanching was a better pretreatment for pre-frozen Lotus sprout.
【Fund】: “十一五”国家科技支撑计划资助项目(2007BAD37B06)
【CateGory Index】: TS255.3
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