臭氧水和超声波协同作用在速冻西兰花中的应用研究  

The Application Study of Ultrasonic-Ozone Combined Treatments in Quick-Frozen Broccoli

作　　者：马海燕[1] 张憨[1] 孙金才[2] 

机构地区：[1]食品科学与技术国家重点实验室,江南大学,江苏无锡214122 [2]海通食品集团股份有限公司,浙江慈溪315300

出　　处：《食品与生物技术学报》2010年第4期538-543,共6页Journal of Food Science and Biotechnology

基　　金：国家自然科学基金项目(20776062)

摘　　要：由于速冻蔬菜加工过程中的热烫处理对组织细胞的破坏性大,造成大量水溶性营养物质损失,使产品品质下降。作者主要研究了臭氧水和超声波对速冻西兰花POD酶活、解冻后质构和营养成分的影响,利用臭氧水和超声波联合处理的新工艺降低速冻西兰花的酶活,使速冻西兰花的品质等得到了更好的保持。The blanching pretreatment could destroy tissue largely and cause a large number of water-soluble nutrient loss,so the quality of quick-frozen vegetable decreased greatly.The effect of ozone water and ultrasound on broccoli were investigated in this paper.The rigidity after thawing,peroxidase activity,nutrient content and sensory evaluation,the important indexes of product quality,were determined.Peroxidase enzymes can be inactivated greatly and the quality would be better maintained when a new synergy method,combination ozone water and ultrosound,was applied as pretreatment before quick-frozen broccoli.

关 键 词：西兰花 速冻 臭氧水 超声波 

分 类 号：TS255.5[轻工技术与工程—农产品加工及贮藏工程]