摘要
通过对过氧化物酶的残留酶活、色差、剪切强度和剪切功的分析,研究了热烫时间和贮藏温度对蒲菜的过氧化物酶、色泽和质构的影响.结果表明,在100℃的热烫温度下随着热烫时间的延长,过氧化物酶活降低,而贮藏2 d后酶活的再生量先增大后降低,在热处理时间为1.0-1.5min时达到最大值;热烫时间为4 min时,可基本破坏蒲菜中的过氧化物酶,且蒲菜的质构和色泽较好.
By analysis of the retention activity of peroxidase, chromatic aberration, shear intensity and shear power, the effect of different blanching time on the peroxidase, surface color and texture was studied. The result showed that the activity of peroxidase decreased with the increase of blanching time at 100℃ , while the regeneration amounts of peroxidase after storaging for 2 days increased first and then decreased, with the maximum regeneration value occurred when the blanching time was at the range of 1 to 1. 5 minutes. When blanching time was 4 minutes, the peroxidase in Typha Latifolia L. were mostly inactivated, the texture and the surface colour can be well retained.
出处
《无锡轻工大学学报（食品与生物技术）》
CSCD
北大核心
2004年第6期90-95,共6页
Journal of Wuxi University of Light Industry
关键词
蒲菜
过氧化物酶
质构
色泽
热烫
Typha latifolia L.
peroxidase
texture
surface color
heat-treatment
