1) blanching
漂烫工艺
1.
To study the effect of quick freezing technique on the quality of broccoli,VC contents as well as chrolophyll contents,the changes of PPO and soluble protein and sugar in the broccoli after blanching at different temperatues and quick freezing through different ways were investigated.
为探讨青花菜速冻工艺对其品质的影响,研究了漂烫工艺和不同速冻方式速冻对青花菜中VC、叶绿素含量,过氧化酶及可溶性物质含量的影响。
2) blanching
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。
3) scalding treatment
漂烫
1.
The results showed that: In different growth period, the contents of nitrate and nitrite change unlargely; In other periods, it belong to the first class edible wild vegetables and can be eaten anyway(in fresh, after salted or cooked ); But in flowering stage, it belong to the second class and can be eaten after cooked or salted; After scalding treatment in different time, the conte.
本文测定分析了不同生长发育阶段黄鹌菜中硝酸盐、亚硝酸盐和VC的含量,以及漂烫对其影响。
2.
In different edible parts and after scalding treatment,the contents of nitrate,nitrite and vitamin C of ipomoea batatas(L.
对番薯藤不同可食部位(叶片、叶柄、嫩茎)以及漂烫处理后,番薯藤叶的硝酸盐、亚硝酸盐含量进行测定,参考蔬菜中硝酸盐含量分级评价标准和我国制定的无公害蔬菜亚硝酸盐含量限量标准进行评价。
4) scalding
漂烫
1.
Affection of Scalding and Fast Frozen Process on the Nutrient Ingredients of White Asparagus;
漂烫处理和速冻处理对白芦笋营养成分的影响
2.
The results show that the period of quick- freezing storage of okra can be 9 months after scalding.
结果表明:黄秋葵经漂烫处理后进行速冻保鲜其保鲜期可达9个月,其中,漂烫时间以0。
3.
The principle and function,method,and extent control of scalding and the two important factors which influence pre treatment effect,i.
漂烫是冻干蔬菜的重要预处理工序,文章以黄瓜为例,对漂烫原理与作用、漂烫方法、漂烫程度控制以及影响预处理效果的两个主要因素———漂烫温度和漂烫时间进行了试验研究,得到了冻干蔬菜预处理的合理工
5) blanching temperature
漂烫温度
6) scalding treatment
漂烫处理
参考词条
补充资料：漂定合一工艺
分子式：
CAS号：
性质：是把彩色相纸冲洗加工过程中的漂白和定影两浴合二为一的工艺。合在一起的漂定液中同时含有漂白剂的定影剂。被加工的材料在此浴中同时进行漂白和定影。RA-4工艺中漂定浴用硫代硫酸铵作定影剂，以丙二胺四乙酸铁盐（PDTAFe）作漂白剂。
CAS号：
性质：是把彩色相纸冲洗加工过程中的漂白和定影两浴合二为一的工艺。合在一起的漂定液中同时含有漂白剂的定影剂。被加工的材料在此浴中同时进行漂白和定影。RA-4工艺中漂定浴用硫代硫酸铵作定影剂，以丙二胺四乙酸铁盐（PDTAFe）作漂白剂。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。