1) scalding treatment
漂烫处理
2) blanching treatment
热烫处理
1.
The results showed that suitable blanching treatment can significantly over the losses of soluble sugar and ascorbic acid, maintaining high marketable quality, and reduce POD and PPO activity.
对甜玉米速冻前热烫工艺进行了研究,通过PPO、POD等酶活性、可溶性糖和Vc等指标的检测分析和感官评价,探讨了水煮热烫处理、蒸气热烫处理和微波热烫处理等热烫处理方式、热烫处理时间等因素对速冻甜玉米品质的影响。
3) wash and wear treatment
免烫处理
4) Blanching
[英][blɑ:ntʃ] [美][blæntʃ]
烫漂
1.
Study on the frozen quality of Chinese toona by blanching and frozen storage time;
烫漂及冻藏时间对速冻香椿品质的影响
2.
The effect of different blanching time on the quality of vacuum fried soybean during processing;
不同烫漂时间对真空油炸毛豆仁品质的影响
3.
The effect of blanching and drying methods on chemical compositions in leafy vegetables;
烫漂和干制方法对蔬菜某些化学成分的影响
5) blanching
[英][blɑ:ntʃ] [美][blæntʃ]
漂烫
1.
Study on Blanching of the Immediately-edible Dehydrated Vegetables;
即食型脱水蔬菜杀青、漂烫工艺初步研究
2.
The optimum process and technology parameter of heat air dehydrated process were blanching temperature 100℃, blanching time 150s, dipping in 15% dextrin, drying temperature at 80℃.
通过正交试验,开展菊花脑热风干燥工艺研究,结果表明:菊花脑热风干燥的优选工艺参数为漂烫温度100℃、漂烫时间150s、浸泡处理配方15%糊精浸泡、干燥温度80℃。
3.
It introduced different experiments about blanching technology of ginger before quick-freezing.
对速冻籽姜冻结前的热烫工艺进行了研究,分析了漂烫温度、时间对原料过氧化物酶活性、Vc含量及感官品质带来的影响,确定了漂烫工艺的最佳参数。
6) scalding
[英]['skɔ:ldɪŋ] [美]['skɔldɪŋ]
烫漂
1.
The paper mainly discussed restrained activities of PPO,POD and quality of fast frozen kidney bean by scalding using “Jiadouwang” as materials,and also studied the effects of different packing methods on stored quality of fast frozen kidney bean.
对“架豆王”菜豆的速冻保鲜工艺进行了研究,探讨了烫漂处理对速冻菜豆中多酚氧化酶(PPO)、过氧化物酶(POD)活性和菜豆感官品质的影响,以及抽真空和常压不同包装处理对速冻菜豆贮后品质的影响。
2.
The changes of POD(Peroxidase)activity at different scalding temperature and time ,and the effects of scalding and freezing preservation on POD activity,amino acid,mineral elements,vitamins and amino acid nitrogen in Russula virescens were studied.
研究了在不同的烫漂温度和烫漂时间下青头菌过氧化物酶(Peroxidase,POD)活性的变化,烫漂及冻藏对青头菌过氧化物酶活性、氨基酸、矿质元素、维生素及氨基酸态氮等成分的影响。
3.
The sensorial quality of Asparagus had been main-tained well and the most affected part by scalding was the stalk of Asparagus.
0min的烫漂处理显著地抑制了多酚氧化酶(PPO)和过氧化物酶(POD)的活性,较好地保存了芦笋的感官品质。
补充资料：黄漂漂
1.形容浅黄色。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。
参考词条