摘要
南瓜不仅营养丰富,而且还具有多种保健与药用价值。将南瓜进行深加工,不仅可提高南瓜的附加值,同时也可最大限度地保留南瓜的营养成分,但多酚氧化酶易引起南瓜褐变,从而影响其深加工。为此,以新鲜南瓜为原料,以多酚氧化酶活性(PPO)和色差△E为指标,比较汽蒸、热烫、微波3种方法的抑制效果,研究微波处理对南瓜PPO活性的抑制效果,并通过正交实验优化微波处理工艺。结果表明,其较佳的工艺条件为:微波功率为中火,微波时间为3 min、切分厚度为6 mm,在此条件下南瓜的PPO相对活性为22.88%,色差为3.77,有效抑制了南瓜的褐变,抑制效果较好。
The pumpkin including lots of nutritious ingredients, and also has a variety of health care and medicinal value.The added value of pumpkin was increased by deep processing, at the same time also can retain its nutrition ingredients maximumly.but the polyphenol oxidase easily causes browning of pumpkin and then affects further pro-cessing of pumpkin.Therefore, this article using fresh pumpkin as the raw material, the relative activity of poly-phenol oxidase （ PPO） and color difference△E as indexes, compared with the inhibitory effect of steaming, heat, microwave three methods on the pumpkin PPO activity and Results showed that microwave was better.Then it re-searches inhibition effect of microwave treatment on pumpkin PPO activity, and Optimizes the processing technology of microwave by orthogonal experiment.Results showed that the better technology conditions was as follows：micro-wave power was medium, microwave time was 3 min, slice thickness was 6 mm, under the conditions, the relative activity of PPO was 22 .88%, the color difference was 3 .77 , which could effectively restrain the browning of pump-kin.
出处
《武汉轻工大学学报》
CAS
2015年第2期10-13,39,共5页
Journal of Wuhan Polytechnic University
关键词
南瓜
微波
多酚氧化酶
酶促褐变
抑制
pumpkin
microwave
polyphenol oxidase
enzymatic browning
inhibition
