低温漂烫对芦笋酶活、质构特性和色泽的影响  

Effects of Low Temperature Blanching Processing on the Enzyme Activity,Texture and Color for Asparagus

作　　者：毕家钰 郑炯[1,2] 

机构地区：[1]西南大学食品科学学院,重庆400715 [2]农业部农产品贮藏保鲜质量安全风险评估实验室(重庆),重庆400715

出　　处：《食品研究与开发》2017年第6期15-20,共6页Food Research and Development

基　　金：重庆市社会事业与民生保障科技创新专项(cstc2015-shmszx80007)

摘　　要：以芦笋为原料,研究了低温漂烫处理(60、65、70℃)对芦笋酶活、质构特性和色泽的影响。结果表明:芦笋经过漂烫处理后,其硬度和弹性均下降,60、65、70℃和对照组漂烫10 min后,其硬度值分别下降了36.5%、31.4%、61.8%和84.9%,弹性分别下降了6.8%、14.8%、20.5%和54.5%;60、65、70℃分别处理15、10、5 min以上可以使过氧化物酶和多酚氧化酶失活;漂烫后芦笋的亮度值L*逐渐增加,红绿值a*先减小后增大,黄蓝值b*逐渐增加。65℃漂烫10 min的处理在一定程度上延缓了芦笋质构的下降,并且能够抑制过氧化物酶和多酚氧化酶的活性,与传统的沸水漂烫相比,低温漂烫对芦笋色泽的影响较小,较好的保持芦笋的质构和颜色品质。The effects of low temperature blanching processing on the enzyme activity texture and color for as-paragus at 60, 65℃and 70℃were analyzed. The results showed that the hardness and elasticity decreased gradually during blanching. After different blanching temperature（60,65,70℃,CK） for 10 min, the hardness fell by 36.5%,31.4%,61.8%,84.9%, and the elasticity fell by 6.8%,14.8%,20.5%,54.5%. Peroxides and polyphenol oxidase inactivated by the more than 15,10,5 min treatment ot 60,65,70℃, respectively. Compared with the fresh sample, the L＊value and b＊value of blanching asparagus increased the a＊value decreased first and then increased. To a certain extent, blanching at 65℃for 10 min could delay the decrease of the structure of asparagus, and could inhibit the activity of peroxidase and polyphenol oxidase, had less effect on the color of as-paragus.

关 键 词：芦笋 低温漂烫 酶活 质构 色泽 

分 类 号：TS255.36[轻工技术与工程—农产品加工及贮藏工程]