| 糯玉米速冻加工技术研究 |
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| 引用本文： | 翟广谦,陈永欣.糯玉米速冻加工技术研究[J].山西农业科学,1998,26(1):76-79. |
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| 作者姓名： | 翟广谦 陈永欣 |
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| 摘 要： | 1994－1996年对糯玉米速冻加工技术进行了研究，明确了糯玉米速冻加工保鲜期达6－8个月的关键技术是，鲜穗适采期为授粉后23－25天；漂烫比汽蒸效果好，时间为24分钟，冷点温度≥90℃；速冻温度为-45～-38℃，贮藏温度为-18℃。
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| 关 键 词： | 糯玉米 速冻 加工技术 |
A Study on Techniques of Waxy Corn Fast-freezing and Processing |
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| Abstract: | The techniques of waxy corn fast-freezing and processing was studied in 1994~1996. The key techniques of waxy corn fast-freezing and processing that can keep the maize fresh for 6~8 months are that the maize should be blanched for 24 minutes, the temperature of cold point≥90℃, the temperature of fast-freezing is-45~-38℃ and the temperature of shelf life is-18℃. |
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| Keywords: | Waxy corn fast-freezing Techniques of processing |
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