魔芋片微波灭酶的最佳工艺参数研究  

Study on the Optimal Processing Parameters of Inhibiting Enzyme of Konjac Films by Microwave Treatment

作　　者：申丹 钟果林 杨大伟[3] SHEN Dan;ZHONG Guolin;YANG Dawei(Huanggang Vocational and Technical College,Huanggang,Hubei 438000,China;Hu'nan Bojia Moli Agricultural Science and Technology Co.,Ltd.,Huaihua,Hu'nan 418000,China;College of Food Science&Technology,Hu'nan Agricultural University,Changsha,Hu'nan 410128,China)

机构地区：[1]黄冈职业技术学院,湖北黄冈438000 [2]湖南博嘉魔力农业科技有限公司,湖南怀化418000 [3]湖南农业大学食品科技学院,湖南长沙410128

出　　处：《农产品加工》2020年第11期45-47,51,共4页Farm Products Processing

基　　金：怀化市科技计划专项项目(2017N1101)。

摘　　要：为探究魔芋片微波灭酶最佳工艺参数,在魔芋片厚度、微波功率和微波处理时间3个单因素试验的基础上进行正交试验。结果表明,魔芋片厚度、微波功率和微波处理时间等单因素对灭酶效果具有极显著差异(p<0.01),厚度为5 mm的魔芋片在微波功率800 W下处理90 s时为最优灭酶工艺,对无硫魔芋片(粉)的生产加工具有指导意义。The orthogonal experiment was carried out to explore the optimal processing parameters of inactivation of enzyme based on the three single factor tests such as film thickness,microwave power and microwave processing time.The results showed that the single factors had extremely significant differences in enzyme-inhibiting effects(p<0.01),and the konjac sheet with a thickness of 5 mm was treated at microwave power of 800 W for 90 s was the optimal enzyme-killing process.The above results were instructive for the processing of sulfur-free konjac films or powder.

关 键 词：微波 魔芋片 灭酶 工艺 

分 类 号：TS201.2[轻工技术与工程—食品科学]