不同护色方法对板栗加工中酶促褐变影响的研究  

Research on Enzymatic Browning of Chestnut Processing of Different Color Protecting Methods

作　　者：黄佳福 黄翔 

机构地区：[1]福建省浦城县家家福农副产品发展有限公司,福建南平353409

出　　处：《食品与发酵科技》2014年第3期39-41,99,共4页Food and Fermentation Science & Technology

摘　　要：本文研究了不同的护色处理对板栗加工中褐变的影响。根据单因素试验结果,选取了热烫、柠檬酸浸渍和亚硫酸钠浸渍等处理方法,通过正交试验确定出最佳护色工艺为:80℃热烫30s、0.6%柠檬酸溶液和0.2%亚硫酸钠混合溶液浸渍10min共同处理下对抑制多酚氧化酶活性效果最好,该处理条件下多酚氧化酶的活力控制在2U/mL左右。The purpose of this paper is to study the effects of different color protection treatment on the browning of fresh-cut chestnut. According to single factor results, some treatments such as blanching, citric acid and sodium sulfite are chosen. With the orthogonal test of three factors and levels , the optimal anti-browning method is con-firmed as the following： 80℃ blanching 30s, 0.6% citric acid solution and 0.2% sodium sulfite solution for 10min. The activity of polyphenol oxidase is under 2u/ml under this condition.

关 键 词：板栗 多酚氧化酶 护色 

分 类 号：TS255.6[轻工技术与工程—农产品加工及贮藏工程]