速冻白芦笋嫩茎的生理生化变化  

Physiological and Biochemical Changes in Deep-frozen Asparagus Spears

作　　者：蔡龙祥[1] 吴金珠[1] 胡维冀[1] 黄维南[1] 吕荣欣[1] 

机构地区：[1]福建省亚热带植物研究所,福建省厦门市肉类联合加工厂

出　　处：《亚热带植物通讯》1995年第1期8-12,共5页

摘　　要：白芦笋嫩茎经过清洗、护色、烫漂、冷却等处理后，其生理生化发生了变化。清洗的水温５～７℃，白芦笋的多酚氧化酶和过氧化氢酶活性、呼吸强度和粗纤维含量均较低；护色中加入没食子酸丙酯和焦亚硫酸钠起护色和降低这两种酶的作用；烫漂的水温９０～９５℃、ｐＨ５．３～５．５、烫漂１．５～２．０分钟，白芦笋的两种酶钝化，外观乳白略透明，细菌总数、大肠菌群和大肠杆菌都达到卫生要求；烫漂后立即冷却才能降低细胞透性，达到外观的标准。The physiological and biochemical changes in deep-frozen asparagus(As-paragus officinalis)spears were investigated．The activity of polyphenol oxidase andcatalase，respiratory intensity and crude fiber content were lower when asparagus spearswere cleaned in water of 5～7℃，Propyl gallate and sodium pyrosulfite reduced both theenzyme activity and protected color of asparagus spears，When asparagus spears wereblanched in water of 90～92℃ for 1.5～2．0minat pH 5.3～5.5，both the enzyme activi-ties were deactivated and asparagus spears were creamy white and somewhat transparentin appearance;the bacterium quantum，coliform bacteria and colon bacillus conformed tohygienic standard． The asparagus spears were cooled immediately after being blanched todecrease cell permeability and keep the standard appearance.

关 键 词：速冻 多酚氧化酶 粗纤维 石刁柏 

分 类 号：TS255.5[轻工技术与工程—农产品加工及贮藏工程] S644.609.2[轻工技术与工程—食品科学与工程]