摘要
研究了通电加热烫漂对胡萝卜、油菜中维生素含量的影响,并与普通电炉加热进行了比较;研究了胡萝卜、油菜通电加热烫漂的最佳工艺条件.结果表明,随着烫漂时间的延长,胡萝卜中的β-胡萝卜素含量明显降低,油菜中维生素C的含量也明显降低;通电加热烫漂后的维生素含量明显高于电炉加热.而胡萝卜通电加热的最佳烫漂工艺为:烫漂时间为3 m in,颗粒尺寸为10 mm,料液比(质量比)为1∶4,电压为220 V.油菜通电加热烫漂的最佳工艺条件为:料液比(质量比)为1∶4,烫漂时间为0.5 m in,电压为220 V.
The effects of ohmic heating scald on vitamin content of carrot and rape are studied, and compared with these changes of the carrot and rape by the electric stove heating. The optimum scald process of the carrot and rape are also investigated. The result showed that the carotene content of carrot decreased with the scald time, and the content of vitamin C in rape decreased with the scald time. The vitamin content of carrot and rape after ohmic heating is higher than electric stove heating. The optimum scald process of the carrot are： time is 3 min, particle size is 10 mm, the ration between carrot and water is 1： 4, the voltage is 220 V; The optimum scald process of the rape are： the ration between rape ant water is 1： 4, time is 0.5 min, voltage is 220 V.
出处
《哈尔滨商业大学学报（自然科学版）》
CAS
2006年第6期48-50,共3页
Journal of Harbin University of Commerce：Natural Sciences Edition
基金
国家人事部留学人员科技活动择优资助项目(国人200306AD)
关键词
通电加热
电导率
通电加热烫漂
ohmic heating
electrical conductivity
ohmic heating scald
