低温烫漂对盘菜品质的影响研究  

Effect of Low Temperature Blanching on Qualities of Turnip

作　　者：马越[1] 徐坚[2] 徐学玲[1] 王丹[1] 张超[1] 赵晓燕[1] 

机构地区：[1]北京市农林科学院蔬菜研究中心,农业部华北地区园艺作物生物学与种质创制重点实验室,农业部都市农业(北方)重点实验室,北京100097 [2]温州市农业科学院蔬菜研究所,温州325006

出　　处：《食品工业》2014年第4期80-82,共3页The Food Industry

基　　金：现代农业产业技术体系建设专项资金(编号:CARS-25)

摘　　要：主要研究低温烫漂对盘菜品质的影响。结果显示,以2%乳酸钙溶液为烫漂液,烫漂温度55℃,时间20 min,盘菜泡菜的品质与未烫漂相比有所提高;低温烫漂后盘菜泡菜硬度为216.06 g,较未烫漂组的186.11 g提高了16.09%;同时,其颜色L*值变化较小,仅由89.95下降到83.58;另外,低温烫漂后盘菜的POD、PPO酶残留活性仅为34.29%、20.32%。以乳酸钙为烫漂液的低温烫漂处理可以有效提高盘菜的品质。The effect of low temperature blanching on turnip qualities was studied. The results showed that turnip slices were treated with 2% calcium lactate at 55 C for 20 min, which could maintain relatively excellence qualities than that of the control. The hardness increased by 16.09% from 186.11 g to 216.06 g at low temperature blanching. Meanwhile, the L＊ value declined from 89.95 to 83.58. And more important, the residual enzyme activities of POD and PPO merely reached to 34.29%6 and 20.32%, respectively. Based on calcium lactate as bleaching liquor at low temperature, the qualities of turnip could improve significantly.

关 键 词：盘菜 低温烫漂 钙离子 保脆 

分 类 号：TS255.5[轻工技术与工程—农产品加工及贮藏工程]