摘要
对龙眼果肉加工前热烫工艺进行了研究,通过PPO、POD等酶活性指标的检测分析和感官评价,探讨了水煮热烫、蒸汽热烫这两种热烫处理方式对龙眼果肉品质的影响。实验结果表明,适宜的热烫处理工艺(100℃蒸汽热烫2min)能很好地钝化PPO和POD酶活性,同时能最大程度地减少龙眼果肉的生青味和蒸煮味。此外,本实验得到复合护色剂对龙眼的褐变最佳抑制效果的配比是:0.1%柠檬酸+0.1%异抗坏血酸钠+0.05%EDTA-Na2。
Blanching treatment technology of Iongan flesh before processing was studied.Through detection of the activity of PPO and POD in Iongan flesh and sensory evaluation,we discussed the effect on the quality of Iongan fruit by two blanching treatments （ water-blanching and steam- blanching） .The results showed that suitable blanching treatment（100℃ steam blanching 2min） can significantly reduce PPO and POD activity and get rid of the bad flavor.In addition, we got the best composition of combined color agents was 0.1% citric acid, 0.1% sodium erythorbate and 0.05% EDTA-Na2.
出处
《食品工业科技》
CAS
CSCD
北大核心
2010年第3期278-281,共4页
Science and Technology of Food Industry
基金
广东省产学研项目(2008B090500082)
