微波灭酶对牛蒡褐变及腌渍过程中品质的影响  

Effect of Microwave Enzyme Inactivation on Browning of Burdock and Quality During the Pickling

作　　者：白青云[1] 刘海影[1] 赵立[1] 高琦[1] 李维维[1] 潘俊利 葛正凯 

机构地区：[1]淮阴工学院生命科学与食品工程学院,江苏淮安223003

出　　处：《食品与发酵科技》2016年第6期16-21,共6页Food and Fermentation Science & Technology

基　　金：江苏省高等学校大学生实践创新训练计划重点项目(2015)

摘　　要：首先采用微波处理法对鲜切牛蒡的褐变进行控制,研究了微波功率、时间和原料厚度对牛蒡多酚氧化酶(PPO)活性的影响,采用响应面法优化了微波灭酶工艺;接着研究微波灭酶对牛蒡腌渍过程中PPO活力、色泽、脆度、总糖含量和感官评分的影响。结果表明,在一定范围内微波功率、时间和原料厚度显著影响牛蒡PPO活性;Box-Behnken结果显示,微波灭酶的最优条件为微波功率380W、微波时间14s、原料厚度3mm。在此条件下,牛蒡PPO活性为20.8U/g,比原料下降10倍多。微波灭酶的牛蒡在腌渍过程中PPO活性显著低于未处理组,且具有较好的色泽和硬度,感官评分显著高于对照,总糖含量下降量与对照比无显著差异。说明,微波灭酶处理抑制了牛蒡PPO活性,控制了牛蒡褐变,提升了腌渍牛蒡的品质。Firstly, browning of fresh-cut burdock was controlled using microwave enzyme inactivation method. The effects of microwave power, microwave time, material thickness on polyphenol oxidase（PPO） activity of burdock were researched. The microwave enzyme inactivation processing was optimized with response surface methodology（RSM）.Then, the effects of microwave enzyme inactivation on PPO activity, color, brittleness, content of total sugar and sensory score of burdock during the pickling were investigated. The results showed that microwave power, microwave time, material thickness at a certain range affect significantly PPO activity. Box-Behnken experimental results revealed the optimum conditions of microwave enzyme inactivation were microwave power 380 W, microwave time 14 s,material thickness 3mm. In these conditions, PPO activity of burdock was 20.8U/g, above 10 times lower than material. PPO activity of burdock using microwave enzyme inactivation during the pickling was inferior to control significantly, the color, brittleness and sensory score of treatment pickled burdock were superior to control, there was no significant difference of declining contents of total sugar count between treatment group and control. These indicated that microwave enzyme inactivation treatment inhibited the PPO activity of burdock, controlled the browning of burdock, promoted the quality of pickled burdock.

关 键 词：牛蒡 微波灭酶 多酚氧化酶 腌渍 品质 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程] S631.901[轻工技术与工程—食品科学与工程]