干制前处理对切分杏褐变内源酶及色泽的影响  

Effects of Pretreatment on Browning Endogenous Enzymes and Color of Cut Apricot

作　　者：沈跃[1] 陈恺 曹娅[1] 承春平 王雪妃 杜雨桐 王田 许铭强 李焕荣 SHEN Yue;CHEN Kai;CAO Ya;CHENG Chun-ping;WANG Xue-fei;DU Yu-tong;WANG Tian;XU Ming-qiang;LI Huan-rong(College of Culinary and Catering Management,Xinjiang Vocational University,Urumqi 830012,China;School of Food Science and Pharmacy,Xinjiang Agricultural University,Urumqi 830052,China;Processing Institute,Xinjiang Academy of Agricultural Sciences,Urumqi 830091,China)

机构地区：[1]新疆职业大学烹饪与餐饮管理学院,乌鲁木齐830012 [2]新疆农业大学食品科学与药学学院,乌鲁木齐830052 [3]新疆农业科学院农产品贮藏加工研究所,乌鲁木齐830091

出　　处：《中国食物与营养》2024年第4期41-48,共8页Food and Nutrition in China

基　　金：2020年中央财政林草科技推广示范项目(项目编号:[2020]TG 19号);国家重点研发计划项目(项目编号:2019YFD1002303-2)。

摘　　要：目的:采用4种方式对切分杏干制前进行处理,研究对多酚氧化酶、过氧化物酶及色差的影响,确定切分杏干制前处理的最佳条件。方法:以切分、去核的赛买提杏为材料,探究热水、蒸汽漂烫、微波处理、浸硫处理的杏果内源酶活性、失活率和色差的变化,研究4种最佳前处理条件下对杏果色差(干制前后)的影响,并进行色差各指标间的相关性分析。结果:热水、蒸汽漂烫下酶活性随热烫时间的增加而降低,100℃、90 s为该处理的最佳条件;微波处理下内源酶失活率随功率的增大、时间的延长而增加,最佳条件为50%(350 W),5 min,失活率分别为92.83%、91.05%;浸硫处理下酶失活率分别为98.73%、16.35%。结论:热水漂烫和浸硫处理结合热风干燥在温度为60℃时色泽保持较好,而蒸汽漂烫和微波处理选择40℃为宜。通过相关性分析得出热水漂烫对杏干色泽损伤较大,硫处理可有效保持杏干色泽。【Objective】To study the effects of four treatment methods on polyphenol oxidase,peroxidase and color difference of dried apricot,and to determine the optimal conditions for the pretreatment of dried apricot.【Method】The changes of endogenous enzyme activ⁃ity,inactivation rate and color difference of apricot fruit after hot water,steam blanching,microwave treatment and sulfur treatment were studied with the cut and seeded apricot as materials,and the effects of four optimal pretreatment conditions on the color difference of apricot fruit(before and after drying)were studied,and the correlation analysis of various indexes of color difference was carried out.【Result】Under hot water and steam blanching,the enzyme activity decreased with the increase of blanching time.100℃and 90 s were the best conditions for this treatment.Under microwave treatment,the inactivation rate of endogenous enzymes increased with the increase of power and time.The optimal conditions were 50%(350 W)and 5 min.The inactivation rates were 92.83%and 91.05%respectively.The inactivation rates of the enzyme were 98.73%and 16.35%respectively.【Conclusion】Hot water blanching and sulfur soaking combined with hot air drying can keep the color better at 60℃,while steam blanching and microwave treatment should choose 40℃.Through correla⁃tion analysis,it was concluded that hot water blanching had great damage to the color of apricot,and sulfur treatment could effectively maintain the color of apricot.

关 键 词：切分杏 漂烫处理 微波处理 浸硫处理 褐变内源酶 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]