期刊论文

Effect of blanching treatment before high temperature sterilization on hardness and cell-wall components of white radish

中文

中国酿造

0254-5071

2015

34

9

54-57

10.11882/j.issn.0254-5071.2015.09.013

基金项目：生鲜农产品绿色防腐与安全保鲜技术研发与应用（2015BAD16800） 国家科技支撑计划项目（2015BAD16801）

本校为第一机构

摘要：为缓解白萝卜加工食品在高温灭菌中过度软化，采用不同温度、时间对其进行热浸处理后，再进行高温灭菌。研究热浸处理对白萝卜硬度及细胞壁果胶含量的影响，并探讨高温灭菌后白萝卜的硬度与细胞壁果胶之间的相关性。结果表明：在高温灭菌前经过55℃，85min热浸处理过的样品，其硬度比未处理样品增加了133％，此时细胞壁水溶性果胶的含量比未处理的低2．73％，螯合性果胶比未处理的高2．12％。两种果胶含量与硬度之间呈现较好的相关性，且螯合性果胶与硬度之间的相关性高于水溶性果胶与硬度之间的相关性，说明在改善白萝卜硬度上，螯合性果胶起着重要作用。

In order to alleviate excessive softening of processed white radish foods in the high temperature sterilization, the effect of blanching on hardness and cell-wall compositions of white radish was investigated and the correlation between hardness and pectin contents of the cell-wall were discussed by blanching treatment under different temperature and time. The results shown before the high temperature sterilization, compared with the untreated sample, the samples during blanching treatment at 55 ~C, 85 min, the hardness increased 133%, the water soluble pectin content of cell walls decreased 2...