摘要
为开发芋头冻藏保鲜技术,以去皮芋头为试材,研究不同温度冰冻处理和不同护色方法对冻藏芋头总可溶性固形物含量、可溶性糖含量、直链和支链淀粉含量、色度和硬度的影响。结果显示,速冻处理不会显著影响L^*、a^*、b^*、总可溶性固形物、可溶性糖、直链淀粉和支链淀粉含量,但有利于芋头硬度的保持;冻藏180 d后,芋头L^*、a^*和b^*值明显下降,意味着芋头在冻藏期间发生了褐化。为研究芋头护色方法,考察热烫处理对冷藏鲜切芋头褐变的影响,60℃和100℃的热烫处理均能有效控制冷藏鲜切芋头褐变;进一步研究发现,单独热烫处理即可有效控制冻藏芋头的褐化。研究证实芋头冻藏的适应性和可行性,使芋头周年供应成为可能。
To develop the frozen preservation technology of taro,effects of freezing treatments with different temperatures and anti-browning treatments on contents of total soluble solid,soluble sugar,amylose and amylopectin,chroma and hardness of taro were studied.The results showed that contents of total soluble solids,soluble sugar,amylose and amylopectin,values of L^*,a^*and b^*were not significantly affected by quick-frozen treatments,but which were beneficial to hardness maintenance of taro.After 180 d of freezing storage,values of L^*,a^*and b^*were obviously decreased,which suggested that the browning was continued during freezing storage.To study anti-browning treatments of taro,effects of blanching treatments on the browning of fresh-cut taro was studied during cold storage.Both blanching treatments at 60℃and 100℃could effectively control the browning severity of fresh-cut taro.Further studies found that the blanching treatment alone could effectively control the browning of freezing taro.This study confirmed that taro was suitable for frozen preservation,which made annual supplement of taro possible.
作者
王斌
方美珊
何金明
WANG Bin;FANG Mei-shan;HE Jin-ming(Henry Fok College of Biology and Agriculture/Research Center of Shaoguan Aromatic Plant Engineering Technology,Shaoguan University,Shaoguan 512005,Guangdong,China)
出处
《食品研究与开发》
CAS
北大核心
2020年第24期112-118,共7页
Food Research and Development
基金
韶关市科技计划项目(2019sn085)
韶关学院校级重点项目(SZ2018KJ02)
韶关学院大学生创新创业训练计划项目(Sycxcy2019084)。
关键词
去皮芋头
冻藏保鲜
品质
褐变
护色处理
peeled taro
frozen preservation
quality
browning
color preservation
