漂烫处理和速冻处理对白芦笋营养成分的影响  

Affection of Scalding and Fast Frozen Process on the Nutrient Ingredients of White Asparagus

作　　者：弋顺超[1] 饶景萍[1] 董长科[1] 孙平阳[1] 

机构地区：[1]西北农林科技大学园艺学院,陕西杨凌712100

出　　处：《西北农业学报》2007年第1期172-175,共4页Acta Agriculturae Boreali-occidentalis Sinica

摘　　要：研究了不同漂烫条件和速冻处理对芦笋过氧化物酶(POD)活性及营养成分的影响。结果表明:漂烫处理和速冻处理造成一定量的蛋白质和氨基酸的损失。95℃条件下,漂烫2.5 min能显著抑制POD活性,较好地保存芦笋的外观品质,较长时间保持速冻芦笋的营养成分。This paper mainly discussed the affection of different scalding and fast frozen process on POD activity and the nutrient ingredients of white asparagus. The result showed： scalding and fast frozen process could cause protein and amino acid loss. The best process of frozen asparagus was scalded in 95 ℃ for 2.5 min. This could inhibit the activity of POD, so the appearance quality of asparagus had been maintained well for fast frozen asparagus, and could maintained the nutrition ingredients of white asparagus for a long time.

关 键 词：芦笋 漂烫 速冻 营养成分 

分 类 号：S644.6[农业科学—蔬菜学]