Author(s): LIU Hong, LIU Shi-xian, JIANG Shan
Pages: 22-23
Year: 2000 Issue:  2
Journal: FOOD SCIENCE AND TECHNOLOGY
Keyword:  甜玉米; 冷却; 速冻;
Abstract: 选择籽粒含水量为70%～73%的甜玉米,经前处理 ,在90～98℃条件下热烫7～12min,冷却至5℃以下,经流化床式速冻隧道,在空气温度为-26～-30℃的条件下冻结8～15min,经包装、检验即可得到速冻玉米穗.