不同漂烫方式结合CaCl_2预处理对哈密瓜品质的影响  

Effects of Different Blanching Ways Combined with CaCl_2 Treatment on Quality of Hami Melon

作　　者：温馨[1] 胡锐 赵金红[1] 彭郁[1] 孟歆昕[1] 倪元颖[1] 

机构地区：[1]中国农业大学食品科学与营养工程学院,北京100083 [2]北京市西城区食品药品监督管理局,北京100033

出　　处：《农业机械学报》2014年第10期231-237,共7页Transactions of the Chinese Society for Agricultural Machinery

基　　金：'十二五'国家科技支撑计划资助项目(2011BAD39B00)

摘　　要：采用热水（温度80、90和100℃;时间0.5～4 min）、100℃蒸气（时间0.5～4 min）和高压（压强100、200和300 MPa;时间1～9 min）3种处理方式,研究了不同漂烫方式和条件对哈密瓜品质的影响。在最佳漂烫工艺的基础上,研究了不同质量分数CaCl2溶液对哈密瓜块硬度保持效果的影响。研究结果表明：100℃蒸气漂烫能在钝化多酚氧化酶（PPO）和过氧化物酶（POD）活性基础上,较好地保持哈密瓜的硬度和维生素C含量。因此,选择漂烫条件为100℃蒸气、漂烫时间1 min,在此条件下PPO和POD残余活性分别为55.5%和46.0%,硬度为新鲜样品硬度的80%,维生素C仅损失13%。在此基础上,哈密瓜块经质量分数为1.0%CaCl2溶液处理,硬度保持效果最好,硬度和维生素C含量较对照组分别提高7.6%和6.8%。In order to explore suitable quick-frozen preprocessing techniques of hami melon（Cucumis melo var.saccharinus）,hot water blanching（temperature 80℃,90℃,100℃;time 0.5 ～ 4 min）,100℃ steam blanching（time 0.5 ～ 4 min） and high pressure processing（pressure 100 MPa,200 MPa,300 MPa;time 1 ～ 9 min） were adopted to study the effect of different preprocessing ways on quality of hami melon.Futhermore,the effect of hardness maintenance in different concentrations of CaCl2 solution was evaluated.The polyphenol oxidase（PPO） and peroxidase（POD） activity of hami melon extract was inhibited effectively by hot water blanching,while the hardness and vitamin C content decreased significantly with increasing temperature and time of blanching.High pressure processing at100 ～ 300 MPa could barely suppress PPO and POD activity of hami melon,and under certain conditions the enzyme activity was even activated,meanwhile the texture was seriously damaged.Vitamin C content also decreased significantly.However,100℃ steam blanching inhibited PPO and POD activity effectively and also performed better than hot water blanching and high pressure processing in keeping hami melon texture and vitamin C.Therefore,100℃ steam blanching at 1 min was chosen to preprocess hami melon,and in this condition PPO and POD residual activity levels were 55.5% and 46.0% respectively.Compared with the fresh hami melon,hardness maintained 80% and vitamin C lost only 13%.On this basis,soaking in 1.0%（m /m） CaCl2 solution improved hami melon hardness and vitamin C content by7.6% and 6.8%,respectively.

关 键 词：哈密瓜 漂烫 硬度 品质 

分 类 号：TS255.36[轻工技术与工程—农产品加工及贮藏工程]