热烫

水果加工中热烫处理对Vc保存率的影响

The Effect of blanching on the Preservation Rate of Vc in Fruit Procession

在热烫加工中，选用了100℃、30s的工艺条件。

The optimum blanching temperature and time was 100 ℃ and 30 s , respectively .

热烫处理有降低维生素C含量作用。

Heat treatment can obviously reduce the content of vitamin C.

热烫对山楂中维生素C的影响研究

A Study on Influence of Heat Treatment upon Vitamin C of Large-fruited Chinese Hawthorn

热烫温度和时间对POD活性有显著影响。

Effects of scalding temperature and time on activity of POD were also significant .

微波热烫可使草莓Vc的保存率保持在90%以上，明显高于蒸汽热烫。

The retention rate of Vc content in microwave blanching can be kept more than 90 % , which is clearly more than that in steam blanching .

这款塑胶封条采用PC为原料，通过注塑一次成型，可用热烫电化铝、激光方式喷印公司标志与号码。

This plastic seals used PC for raw materials , through cast a shaped , and can be used hot Dianhualu : , laser jet printing company logo manner With the numbers .

研究了不同热烫温度、不同热烫方式对猕猴桃和草莓软化工序中Vc稳定性的影响。

In this paper , the effect of different blanching temperature and blanching methods on the stability of Vc were investigated in the softening process of kiwifruit and strawberry .

试验研究了猕猴桃酱加工中还原型Vc（AA）与氧化型Vc（DHA）的变化及其控制，结果表明：猕猴桃微波热烫能够保持较高的AA和DHA保存率。

Studies on change of AA and DHA and controlling its loss in kiwifruit jam processing showed that microwave blanching could keep higher AA and DHA retention .

研究了马铃薯品种（A）、热烫温度（B）、热烫时间（C）和马铃薯直径（D）对速冻后产品的失重率、硬度、多酚氧化酶活性和过氧化氢酶活性的影响。

Using orthogonal design and synthetically mark , studied the effects of potato varieties ( A ), scalding temperature ( B ), scalding time ( C ) and potato diameter ( D ) on weight loss , hardness , PPO activity and CAT activity .

黑莓榨汁前最佳的蒸汽热烫处理时间为3min。

And the optimal steam blanching time of thawed blackberry was 3 min.

热烫：温度85℃、时间3min；

Time is * ( 2 ) blanching at 85 ℃ for 3min ;

结果显示，榨汁前的热烫有效抑制了褐变，降低了甘蔗汁中PPO和SNI的活性。

Results showed that blanching of stems before squeezing effectively prevented browning , reduced PPO and SNI activities in fresh sugarcane juice .

研究了以香蕉和苹果为原料复合发酵果酒的技术，实验表明香蕉果肉的最佳护色方法是95℃热烫5min后，添加0.05%的抗坏血酸；

The techniques of fermentation wine with complex materials of banana and apples have been studied .

结果表明：选用0.2%NaHCO3作为护色液，在95±1℃下热烫50s的效果最佳。

The results show that the optimal blanching effects are obtained by using the solution of 0.2 % NaHCO_3 at ( 95 ± 1 )℃ for 50 seconds .

在实验中，以清水为热烫液，通过测定Vc的含量、可溶性固形物的含量、过氧化物酶和多酚氧化酶的活性这四个指标来确定最佳的热烫时间和温度。

The optimal blanching time and temperature , using clear water as blanching liquid , was determined by following the contents of vitamin C , soluble solid , the activity of peroxidase and polyphenol oxidase at different blanching time and temperature .

与添加PPO的抑制剂Vc相比，蒸汽热烫不仅使多酚氧化酶失活，还促进了花色苷和酚类物质的溶出，提高了果汁的营养价值。

Compared with the effect of PPO inhibitor Vc on juice quality , steam blanching was not only able to inactivate PPO , but also good for the recovery of anthocyanins and polyphenolics , improving cloudy juice quality .

沸水热烫可以明显抑制荔枝果皮的PPO、POD活性，8s为适宜的热烫时间。经过8s的沸水热烫，荔枝果皮中的PPO和POD活性分别下降了65%和25%。

The 8s was optimum boiling water blanching treatment time , PPO and POD activity of lychee pericarp were respectively decreased by 65 % and 25 % by 8s boiling water blanching .

结果表明：泡菜汁接种、打浆、不抽真空、热烫5min所得发酵汁感官品质最佳。

The results indicated that the pitching pickle juice , pulp , no evacuation was an optimum processing technology .

本文研究了热烫工艺对引起蓝莓酶促褐变的多酚氧化酶（Polyphenoloxidase，PPO）的钝化作用，确定蒸汽热烫2min为最佳工艺。

The objective of this dissertation was to study the effect of steam blanching on the polyphenol oxidase ( PPO ), and the optimum parameters of steam blanching process were confirmed with blanching for 2 min.

经过蒸汽热烫30min处理后，单位重量的胡萝卜的可溶性固形物和胡萝卜素的榨出率最高。

The weights of soluble solids and carotene drawn from per unit weight of carrots were the heaviest when carrots were blanched for 30 min by steam .

青豌豆在95℃热烫5min，过氧化物酶完全失活，脂肪氧合酶仍有8%左右的残余活性。

When green peas were blanched for 5 min. at 95 , the peroxidase was completely inactivated ; and the activity of residual lipoxidase was about 8 % .

研究结果表明：伞径4cm左右的蘑菇在沸水中热烫5min可充分钝化其多酚氧化酶的活性。

The research results indicated that the mushrooms with cap diameter of about 4 cm blanched in boiling water for 5 min might sufficiently inactivate the activity of polyphenoloxidase of mushrooms .

热烫2min能使蓝莓的内源性PPO完全失活，防止酶促褐变，并且明显提高了果汁中的花色苷和总酚含量，提高果汁的色泽稳定性。

Blanching blueberry for 2 min was able to inactivate PPO completely , avoid browning , increase anthocyanins and total polyphenolics contents significantly . Furthermore juice from blanched fruits exhibited better blue color and the color was more stable .

锌离子单因素对紫花苜蓿的护绿效果均很好，在0.50%硫酸锌护色液中热烫2min，护绿效果最好，在此条件下热烫PPO和POD酶均完全失活。

Using Zn2 + protects the green , the effect on the alfalfa are all very good , Blanching two minutes in 0.50 % zinc sulfate is the best for protecting green , the polyphenol oxidase and the peroxidase have lost activities completely in this case .

制定了枇杷果肉饮料的生产工艺路线和工艺参数，并且对产品进行了中试，确定其工艺参数为（1）热烫温度85℃、时间3min；

The manufacturing procedure and parameters of the loquat pulp juice processing were established and implemented in industrialization production . The craft parameters were as follows : ( 1 ) blanch at 85 ℃ for 3min ;

热烫处理中青豌豆脂肪氧合酶及过氧化物酶活性的研究

Studies on Lipoxidase and Peroxidase Activities of Blanched Green Peas

热烫处理对大豆中异黄酮苷原稳定性影响的研究

Study on the stability of aglycones of isoflavones in soybean during boiling

热烫最佳处理组合为A2B3C1。

The best processing combination is A 2B 3C 1 .

热烫去皮对凉薯性质变化的影响

Influence of Scald Peeling Methods on Some Properties of Pachyrhizus