槟榔干果的杀青软化及辐照保藏研究  

Boiling Softening Effects and Irradiation Preservation Research of Dried Betelnut

作　　者：吴硕[1,2] 李宗军[1] 谭雅[1] 杜莎[1] 黄润庭 伍婧[1] 

机构地区：[1]湖南农业大学食品科学技术学院,湖南长沙410128 [2]海南联合槟榔产业工程研究中心,海南海口570100

出　　处：《核农学报》2017年第4期711-718,共8页Journal of Nuclear Agricultural Sciences

基　　金：海南省重大科技专项(ZDKJ2016003-02)

摘　　要：为了改善槟榔干果品质并延长其储存时间,在单因素试验基础上,以槟榔杀青时间、酶解温度、酶解时间和酶添加量为自变量,采用正交试验优化槟榔的杀青软化工艺,并通过对比槟榔干果菌落总数和储存时间探究辐照处理对槟榔干果保藏的影响。结果表明,在杀青时间25min、酶解温度50℃、酶解时间0.5 h和酶添加量0.08%的工艺条件下,槟榔硬度及咀嚼性显著降低,最大硬度值变化为20.5 HRC,品质较好;8~10k Gy辐照剂量可杀灭槟榔干果中的微生物,并使槟榔干果储存时间延长2个月。本试验结果为提升槟榔干果品质和保藏效果提供了一定的理论依据。To improve the quality of dried betel nuts and extend its storage time, the study based on single factor test and orthogonal test,methods orthogonal experiment design with boiling time, enzyme temperature, enzyme time and enzyme dosage as factors. At the same time, by comparing the total bacteria amount and storage time of dried betel nut, the effect of irradiation treatment was studied.Results shows：at the condition of boiling time at 25 min, enzyme temperature 50 ℃,time 0.5 h and enzyme dosage 0.08%, hardness decreased by 20.5HRC,the betel nut can be produced with better quality with lower hardness and chewiness; and at the irradiation dose of 8 to 10 kGy can effectively sterilize and extend 2 month storage time of dried betel nut.This paper provides a theoretical basis for improving the quality and preservation of dried betel nut.

关 键 词：槟榔 杀青 软化 辐照 

分 类 号：TS255.4[轻工技术与工程—农产品加工及贮藏工程]