| 速冻藕带烫漂工艺研究 |
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| 引用本文： | 李余霞,王清章,李洁,严守雷.速冻藕带烫漂工艺研究[J].北方园艺,2011(14):158-161. |
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| 作者姓名： | 李余霞 王清章 李洁 严守雷 |
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| 作者单位： | 华中农业大学食品科技学院,湖北,武汉,430070;华中农业大学食品科技学院,湖北,武汉,430070;华中农业大学食品科技学院,湖北,武汉,430070;华中农业大学食品科技学院,湖北,武汉,430070 |
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| 基金项目： | “十一五”国家科技支撑计划资助项目(2007BAD37B06) |
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| 摘 要： | 以藕带为原料,研究沸水烫漂和低温烫漂对藕带多酚氧化酶(PPO)、色差、质构等指标的影响。结果表明:藕带沸水烫漂的最佳时间为90 s,低温烫漂最佳条件为65℃烫漂、2.5~3.5 min;通过对藕带沸水烫漂和低温烫漂后的质地特性比较,发现沸水烫漂对藕带质地的影响较大,低温烫漂(65℃烫漂3.5 min)对藕带质构几乎没有影响,低温烫漂更适合藕带速冻前的烫漂处理。
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| 关 键 词： | 藕带 烫漂 多酚氧化酶 质地 细胞结构 |
Blanching Process for Quick-frozen Lotus sprout |
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| LI Yu-xia,WANG Qing-zhang,LI Jie,YAN Shou-lei.Blanching Process for Quick-frozen Lotus sprout[J].Northern Horticulture,2011(14):158-161. |
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| Authors: | LI Yu-xia WANG Qing-zhang LI Jie YAN Shou-lei |
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| Institution: | LI Yu-xia,WANG Qing-zhang,LI Jie,YAN Shou-lei(College of Food Science and Technology,Huazhong Agricultural University,Wuhan,Hubei 430070) |
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| Abstract: | The effect of blanching method and the two important factors,i.e,the temperature and the time of scalding,on hardness and brittleness,colour(L*),polyphenol oxidase(PPO)and other attributes of Lotus sprout were researched.The proper technology of pre-treatment for freeze Lotus sprout was obtained.The results showed that the best scalding time by boiling water was 90 s,the best conditions of low-temperature blanching was at 65℃ for 3.5 min;In comparison the texture properties between high-temperature(100℃,1.5 min)and low-temperature(65℃,3.5 min)blanching,it was found that boiling water blanching had a very bad effect on the texture of Lotus sprout,low-temperature blanching(65℃,3.5 min)showed little influence on the texture of Lotus sprout,low-temperature blanching was a better pretreatment for pre-frozen Lotus sprout. |
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| Keywords: | Lotus sprout blanching polyphenol oxidase texture cell structure |
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