Blanch treatment technology of sweet corn before quick freezing
Blanching treatment technology of sweet corn before quick freezing were studied. Sweet corn were blanched (by steam, boiling water immersion and microwave), and evaluated for soluble sugar and ascorbic acid content, peroxidase(POD) and polyphenoloxidase(PPO) activity, visual appearance,aroma, flavor and texture. The results showed that suitable blanching treatment can significantly over the losses of soluble sugar and ascorbic acid, maintaining high marketable quality, and reduce POD and PPO activity. Finally, the optimal blanching treat conditions were steamed 20min.