冰点调节剂对西兰花冰点的控制研究

Research of Controling Freezing Point of Broccoli by Using Freezing Point Regulators

摘要:

本文研究不同冰点调节剂对西兰花冰点的影响。实验选取葡萄糖、维生素C、氯化钙和山梨醇四种冰点调节剂，利用单因素比较实验法，系统研究了冰点调节剂种类及其使用条件对西兰花冰点的影响。结果表明，氯化钙是较好的冰点调节剂；3%氯化钙浸泡30 min对西兰花的冰点调节效果较好，使西兰花冰点从-0.8 ℃降到-1 ℃。

Abstract:

In this research, the effects of different freezing point regulators on broccoli freezing point were investigated. Four kinds of freezing point regulators, including glucose, vitamin C, calcium chloride and sorbitol, were used for research on the influence of freezing point of broccoli by the single factor comparison experiment method. The results indicated that calcium chloride and glucose were the better freezing point regulators. When broccoli was soaked for 30 minutes with calcium chloride content being of 3%, its’ freezing point was decreased from -0.8 ℃ to -1 ℃.