白蘑菇热加工过程中护色工艺的研究  

Study on the Color-protection Technology during Thermal Processing of Mushroom

作　　者：李洁莹[1] 石志民 李静 范柳萍[3] 

机构地区：[1]江南大学生物工程学院,江苏无锡214122 [2]百事美特食品宿迁有限公司,江苏宿迁223814 [3]江南大学食品学院,江苏无锡214122

出　　处：《安徽农业科学》2015年第36期131-132,217,共3页Journal of Anhui Agricultural Sciences

基　　金：江苏省科技富民强县项目(SBN2014010290);国家粮食公益性专项(2013b011-6-4)

摘　　要：[目的]有效抑制白蘑菇加工过程中的酶促褐变与非酶褐变,提高护色效果,改善白蘑菇的加工品质。[方法]研究了不同漂烫和护色液处理对白蘑菇多酚氧化酶（PPO）活性的影响,以及不同护色液对白蘑菇热加工处理后非酶褐变的影响。[结果]试验表明,白蘑菇多酚氧化酶的耐热性较差,100℃加热2 min可以基本钝化白蘑菇中PPO的活性;L-半胱氨酸和柠檬酸对白蘑菇中的PPO具有明显的抑制效果;柠檬酸及其组合对非酶褐变具有较好的抑制作用,37℃放置3 d后褐变抑制率为64%～81%,7 d后褐变抑制率为55%～66%,可作为白蘑菇加工产品的较好护色剂。[结论]研究可为高品质白蘑菇加工和生产提供理论基础和技术参数。[Objective] To effectively inhibit enzymatic browning and non-enzymatic browning in processing of mushroom,improve color-protection effect and processing quality of mushroom. [Method]The paper investigated the effects of blanching and color-protection agents on the polyphenoloxidase（ PPO） activity,and the effects of color-protection agents on the non-enzymatic browning. [Result]The results showed that the PPO has the poor heat resistant,and PPO could be inactivated after heating at 100 ℃ for 2 min. PPO activity could be obviously inhibited after treatment by L-cysteine and citric acid. Non-enzymatic browning could also be inhibited by citric acid and its combination and their browning inhibiting ratio was 64%- 81% after 37 ℃ for 3 days,and 55%- 66% after 37 ℃ for 7 days. The results showed itric acid and its combination could be used as an efficient color-protection agents. [Conclusion] The research can provide theoretical basis and technical parameters for the processing and production of high quality mushroom.

关 键 词：白蘑菇 护色 酶促褐变 非酶褐变 

分 类 号：S609.9[农业科学—园艺学]