红茶菌液对鲜切马铃薯褐变的影响  

Effects of Tea Fungus on Browning of Fresh-cut Potato

作　　者：孙永康[1] 张扬[1] 

机构地区：[1]安徽科技学院工学院,安徽凤阳233100

出　　处：《食品科学》2009年第8期284-286,共3页Food Science

基　　金：安徽科技学院引进人才项目(ZRC2007120)

摘　　要：实验研究红茶菌液对鲜切马铃薯褐变的影响。在贮藏过程中对鲜切马铃薯的硬度、L*值、VC含量和多酚氧化酶活力变化进行测定。结果表明:红茶菌液能明显抑制鲜切马铃薯多酚氧化酶活力,能明显保持鲜切马铃薯VC含量,对保持鲜切马铃薯硬度有一定作用,对鲜切马铃薯L*值影响不大。初步证实了红茶菌液对鲜切马铃薯具有防褐变效果,且其效应因子是由红茶汤液经红茶菌发酵后带来的。The effects of tea fungus on polyphenol oxidase activity, L^＊ value, vitamin C content and issue hardness during the ripening process of fresh-cut potato stored at 4 ℃ for 5 days were investigated. The results indicated that the tea fungus could significantly inhibit the polyphenol oxidase activity of potato, and positively keep the content of vitamin C and issue hardness of potato, but has little effects on the L^＊-value. In conclusion, tea fungus can prevent the browning of fresh-cut potato, which may be due to the fermentation of black tea soup by tea fungus.

关 键 词：鲜切 马铃薯 红茶菌 褐变 

分 类 号：TS205.9[轻工技术与工程—食品科学]