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引言应用快速冻结技术贮存保鲜蔬菜,近年来国内外发展较快,速冻菜是将新鲜蔬菜加工后,放到-30℃的冻结间,迅速冻结制成的;它是以迅速结晶的理论为基础,然后保存在-18℃的低温状态下,较大程度地保持蔬菜原有的鲜味、色泽、香味和维生素等营养成分。1985年,乌鲁木齐市“蔬菜速冻保鲜工艺应用”课题组试验性速冻蕃茄、辣椒、黄瓜、豆角、菜花260吨。蒜台、韭台、茄子、江豆、笋子40吨,取得了成果,现将本次试验和测试方法作一简介。
Introduction Rapid freezing technology is used to store fresh vegetables. In recent years, the rapid development at home and abroad is rapid. The frozen vegetables are made by processing the fresh vegetables into frozen compartments at -30 ℃ and freezing them quickly. It is based on the theory of rapid crystallization , And then stored at -18 ℃ low temperature conditions, to maintain a greater degree of the original vegetable flavor, color, flavor and vitamins and other nutrients. In 1985, Urumqi City, “vegetables frozen preservation process application” group experimental quick-frozen tomatoes, peppers, cucumbers, beans, cauliflower 260 tons. Garlic Taiwan, leek Taiwan, eggplant, Jiang beans, bamboo shoots 40 tons, and achieved results, now this test and test methods for a brief introduction.