为了探索黄花菜预处理过程中合理抑制POD活力的方法,以鲜黄花菜为材料,研究其在采后及加工过程中POD的活性及变化情况.发现外花瓣和花梗的POD活力强,内花瓣的弱,并随着采收后贮藏时间的延长,活力缓慢下降,经贮藏2 d以上的黄花菜不宜用来作为脱水黄花菜的原料.比较热(沸 )水杀酶、蒸汽杀酶与非蒸汽(干燥空气,远红外线,微波)杀酶等方法发现,热(沸 )水与非蒸汽不能有效的杀灭黄花菜中的POD, 湿热空气(蒸汽)比干热空气灭酶效果好,蒸汽灭酶的工艺参数为漂烫温度98 ℃,漂烫时间70～80 s.
摘要(英文)：
In order to discuss the method for inhibiting POD reasonably, the activity and variation of POD in fresh daylily are researched when it was harvested and processed.Results show that POD activity is various in different parts, the POD activity of stem and external petal is strong and that of inner petal is weak.Meanwhile the POD activity slowly decreases with storage time after harvesting,so daylily which is stored more than 2 d is not suitable for the material of dehydrated daylily. With the comparison of methods of killing enzyme by heat o...
