摘要
对速冻芦笋的热烫工艺条件进行了研究。结果显示 ,热烫因子笋径 (A)、热烫温度(B)和热烫时间 (C)对芦笋热烫效果影响的主次顺序为A >B >C ;笋径对多酚氧化酶(PPO)和过氧化物酶 (POD)活性有极显著的影响 ,对芦笋烫后的感官品质有显著影响 ;热烫温度和时间对POD活性有显著影响。芦笋热烫的适宜条件范围为茎粗 0 8～ 1 4cm ,热烫温度 88～ 95℃ ,热烫时间为 2～ 3min。热烫最佳处理组合为A2 B3 C1 。
This article studies conditions of scalding processing on quick-frozen Asparagus.Of the three scalding factors as asparagus thickness(A),scalding temperature(B),and time(C),the effect order is A>B>C>;asparagus thickness has a very significant effect on PPO and POD,and it also exert a notable effect on sensory quality of scalded asparagus;scalding temperature and time affect the activity of POD,suitable scalding processing range for asparagus is:thickness 0.8～1.4 cm,temperature 88～95 ℃,time 2～3 min.The best processing combination is A 2B 3C 1.
出处
《食品与机械》
CSCD
2003年第2期6-8,共3页
Food and Machinery
基金
新疆生产兵团计委项目 [兵计 (农经 )发( 1995 ) 15 0号文 ]
