热处理对鲜切鸡毛菜品质的影响  

Effects of hot water treatment on quality of fresh-cut brassica

作　　者：闫帅[1,2] 梁颖[1,2] 文梦棠 丁莹[1] 寇莉萍[2] 刘贤金[1] 

机构地区：[1]江苏省农业科学院食品质量安全与检测研究所,江苏南京210014 [2]西北农林科技大学食品科学与工程学院,陕西杨凌712100

出　　处：《食品工业科技》2014年第12期341-343,共3页Science and Technology of Food Industry

基　　金：国家自然科学基金(31201356);江苏省农业科技自主创新项目(cx(13)3087);江苏省自然科学基金(BK20130701)

摘　　要：以鲜切鸡毛菜为原料,研究不同温度(40、45、50℃)的热水处理5min对其品质的影响。结果表明:45℃热水处理5min对贮藏过程中鲜切鸡毛菜品质的保持效果最好,它维持了鲜切鸡毛菜较高的水分含量,延缓了叶绿素的降解,使鸡毛菜保持良好的外观,减缓了VC的降解,抑制了POD酶活,对可溶性糖含量有一定的保持作用。The effects of hot water treatment（40,45,50℃） for five minutes on quality of fresh-cut brassica chinensis were investigated. The results showed that 45℃ hot water treatment for 5min could keep the best quality of fresh-cut brassica chinensis in the process of storage. It maintained the fresh-cut brassica chinensis high moisture content,delayed the degradation of chlorophyll ,kept the good sense quality,delayed the degradation of Vc,inhibited the POD enzyme activity. The hot water treatment also had a certain function of holdinq the soluble protein and soluble SUClar contents.

关 键 词：热处理 鲜切鸡毛菜 品质 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]