马铃薯片红外和漂烫灭酶工艺对比试验  

Comparison between Infrared and Hot Water Blanching Processing on Enzyme Inactivation for Potato Slice

作　　者：李树君[1] 张琥[1] 林亚玲[1] 刘斌[1] 谢安[1] 刘兴静[1] 

机构地区：[1]中国农业机械化科学研究院,北京100083

出　　处：《农业机械学报》2012年第10期118-123,共6页Transactions of the Chinese Society for Agricultural Machinery

基　　金：国家自然科学基金资助项目(31071622)

摘　　要：对马铃薯片进行了红外和漂烫两种灭酶工艺的对比试验,得出两种处理后多酚氧化酶相对活性、亮度、色度及维生素C含量的变化。采用多元非线性拟合方法得到厚度为3 mm马铃薯片两种处理方法的最佳工艺参数:采用辐照度为4.0 kW/m2红外辐照处理,处理时间2.5 min,维生素C质量比为6.983 mg/(100 g);采用漂烫处理,处理温度为100℃,处理时间4.0 min,维生素C质量比为7.068 mg/(100 g)。与传统的漂烫灭酶相比,红外灭酶缩短加工时间37.5%。The changes of potato polyphenol oxidase relative activity,brightness,chromaticity and vitamin C content were inspected by comparing potato slice processed with infrared and hot water blanching inactivation process,respectively.The optimum technology parameters were obtained by using multivariate nonlinear fitting method and they are as follows： when the infrared intensity is 4.0 kW/m2 and the thickness of the slice is 3 mm,the processing time and vitamin C remaining content would be 2.5 min and 6.983 mg/（100 g）.When the blanching temperature is 100℃ with the same thickness of the slice,the processing time and the vitamin C remaining content would be 4.0 min and 7.068 mg/（100 g）.Compared with the traditional hot water blanching processing,the processing time can be decrease by 37.5% with infrared processing.

关 键 词：马铃薯片 红外处理 漂烫处理 灭酶 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]