速冻菠菜漂烫工艺的研究

[目的]研究速冻菠菜漂烫最佳工艺条件。[方法]研究漂烫温度、漂烫时间、加水比、氯化钙浓度等漂烫条件对速冻菠菜品质的影响。在此基础上，通过正交试验进一步获得最适漂烫条件。[结果]最佳漂烫工艺：氯化钙浓度1．0％，漂烫温度80℃，料水比1：10，漂烫时间20S。[结论]该研究对于厂家节约时间、节省能耗、降低成本具有一定借鉴意义。

Study on the Blanching Process for Quick-frozen Spinach

[Objective]The aim was to study the blanching process for quick-frozen spinach.[Method]The blanching process for quick-frozen spinach was studied,and the blanching conditions were optimized by orthogonal experimental design such as blanching temperature,blanching time,CaCl2 concentration,spinach-water ratio.[Result]The best result was spinach-water ratio,blanching temperature and time,CaCl2 concentration were 1:10,80 ℃,20 s,1.0% respectively.[Conclusion]The study provided reference meaning for time saving,energy consumption saving and reduce cost.