魔芋片蒸汽漂烫灭酶最佳工艺参数研究  

Study on the optimum process parameters of blanching konjac tablet to inactivate enzyme

作　　者：杨大伟[1] 许丽君 王禹琪 邓云辉 Yang Dawei;Xu Lijun;Wang Yuqi;Deng Yunhui(Food Science ＆ Technology College of Hunan Agricultural University（Changsha 410128;Hunan Bojia Moli Agricultural Science and Technology Co.,Ltd（Huaihua 418000)

机构地区：[1]湖南农业大学食品科技学院,长沙410128 [2]湖南博嘉魔力农业科技有限公司,怀化418000

出　　处：《粮食与食品工业》2018年第5期28-31,共4页Cereal & Food Industry

基　　金：怀化市科技计划专项(2017N1101)

摘　　要：以鲜魔芋球茎为研究材料,在分析魔芋不同部位的多酚氧化酶活性的基础上,通过魔芋片厚度和漂烫时间2个单因素试验及其正交试验,探讨了最佳的蒸汽漂烫灭酶工艺参数。研究结果表明:用100℃饱和水蒸汽对3 mm^10 mm厚度的魔芋片漂烫5 min,,灭酶效果最好。本文研究结果可为工业化干燥无硫魔芋片提供有益参考。The Konjac bulbs being used as experimental materials, the single-factor tests such as blanching time with steam and thickness of konjac tablets as well as the orthogonal test with two factors and two levels were carried out based on analysis of the polyphenol oxidase activity in different parts of konjac bulbs to explore the optimum processing parameters of blanching the konjac tablets with steam. The results showed that blanching the konjac tablets with 3 mm^10 mm thickness in 100 ℃ saturated steam for 5 min was the optimum processing parameters. This study can provide useful reference for drying industrialized konjac tablets with sulfur-free

关 键 词：魔芋 漂烫 多酚氧化酶 工艺参数 

分 类 号：TS210[轻工技术与工程—粮食、油脂及植物蛋白工程]