摘要
根据真空包装杀菌原理,针对常规真空保鲜过程中出现的产品酸败、长霉、胀袋、色泽灰暗、褐变等问题,对甜玉米、糯玉米两种类型玉米籽粒授粉后天数即成熟度和玉米果穗直径大小进行分类、分级,研究甜、糯玉米鲜果穗软包装真空保鲜直接杀菌新技术。研究表明,真空包装保鲜甜、糯玉米穗关键技术在于灭菌时间、压力和温度。
Aecording to the theory of sterilization of vacuum package and aiming at the question of vacuum packing prucess including acidification,growing mildew.swelling package,gloom color,luster and browning,this paper studied on the key technologies of vacuum keeping fresh.The result showed that the key of process of vacuum keeping-fresh sweet and glutinous maize are time,pressure and temperature of sterilization.
出处
《保鲜与加工》
CAS
2005年第5期19-22,共4页
Storage and Process
基金
国家科技部成果转化项目(02EFN211400077)
山西省科技攻关计划资助项目(002003-1)
关键词
甜玉米
糯玉米
真空保鲜
加工技术
sweet maize
glutinous maize
vacuum keeping fresh
technique of processing
