漂烫预处理对藕带硬度和色泽的影响  

Effects of Blanching Pretreatment on Lotus Sprout Hardness and Colour

作　　者：范传会 张莉会 励阿达 关健[1,2] 陈学玲 何建军[1,2] FAN Chuan-hui;ZHANG Li-hui;LI E-da;GUAN jian;CHEN Xue-ling;HE Jian-jun(Institute for Farm Products Processing and Nuclear-Agricultural Technology,Hubei Academy of Agricultural Science,Wuhan 430064,China;Xiaugshau Red Lotus Root Professional Cooperation,Niugbo 315700,Zhejiaug,China;College of Food and Pharmaceutical Sciences,Hubei University of Technology,Wuhan 430068,China)

机构地区：[1]湖北省农业科学院农产品加工与核农技术研究所,武汉430064 [2]湖北省水生蔬菜保鲜加工工程技术研究中心,武汉430068 [3]湖北工业大学食品与制药工程学院,武汉430068 [4]象山红达莲藕专业合作社,浙江宁波315700

出　　处：《湖北农业科学》2018年第17期82-83,87,共3页Hubei Agricultural Sciences

基　　金：宁波市科技富民项目(201501CX-D01043);"十二五"国家科技支撑计划项目(2012BAD27B03)

摘　　要：对漂烫预处理对藕带硬度和色泽的影响进行分析,用0.1%的柠檬酸溶液对藕带进行漂烫,可以在维持藕带硬度的同时明显降低藕带中多酚氧化酶(PPO)活性,减少藕带褐变现象的产生。结果表明,藕带硬度随着漂烫温度和漂烫时间的延长而降低,藕带PPO酶活性变化趋势与藕带硬度相同,随着漂烫温度和漂烫时间的延长而降低;100℃下进行漂烫会显著降低藕带硬度,改变藕带原有质构特性,得到最佳漂烫工艺为75℃下漂烫2.5 min。Blanching lotus sprout with 0.1% citric acid solution can significantly reduce the activity of polyphenol oxidase（PPO） in lotus root and inhibited the browning of the lotus sprout while maintaining the lotus sprout hardness. The experiments found that lotus sprout hardness decreased with the extension of blanching temperature and blanching time. The trend of PPO enzyme activity in lotus sprout was the same as that of lotus sprout. Blanching at 100 ℃ significantly reduced the lotus sprout hardness, changing the texture characteristics of lotus sprout. Experiments found that the best bleaching process was blanching at 75 ℃ for 2.5 min.

关 键 词：藕带 柠檬酸 漂烫 硬度 褐变 

分 类 号：TS255.36[轻工技术与工程—农产品加工及贮藏工程]