期刊论文

中文

食品与发酵工业

0253-990X

2003

29

8

48-52

10.3321/j.issn:0253-990X.2003.08.011

湖南省科技厅资助项目 （No .OQNKY1 0 0 5 - 0 1 ）；

本校为第一机构

在脱水黄花菜加工过程中非酶促褐变和因过氧化物酶(POD)引起的酶促褐变严重影响脱水产品的质量.为了探索合理抑制POD活力的方法,以鲜黄花菜为材料,研究其不同部位及加工过程中POD的活性及变化情况,发现POD活力在黄花菜的不同部位上不一样,外花瓣和花梗的POD强,内花瓣的POD弱.通过热(沸)水灭酶、蒸气灭酶与非蒸气(干燥空气,远红外线,微波)灭酶等方法比较,热(沸)水与非蒸气不能有效地杀灭黄花菜中的POD, 湿热空气(蒸气)比干热空气灭酶效果好,蒸气灭酶的工艺参数为灭酶温度98℃,灭酶时间70～80 s.为了探索合理抑制非酶促褐变的方法,用柠檬酸溶液和酸性氯化锌溶液浸泡材料进行正交实验,得到了将原料...

Enzymatic browning caused by peroxidase (POD) as well as non enzymatic browning influence product quality in processing dehydrated day lily. In order to inhibit POD, the activity and variation of POD in fresh day lily were researched. It was found that POD activity varied in different parts of day lily. The POD activity of stem and external petal was strong and that of inner petal was weak. Comparison between methods for inactivating enzyme indicated that heat boiling water and non steam did not inactivate POD efficiently. Steam killed enzyme m...