速冻芦笋的热烫工艺条件研究  

Study on Scalding Technological Conditions of Quick-frozen Asparagus

作　　者：蒲彬[1] 李先义[1] 刘娅[1] 王营丰[1] 

机构地区：[1]新疆农垦科学院特产所,石河子832000

出　　处：《西北农业学报》2003年第3期152-156,共5页Acta Agriculturae Boreali-occidentalis Sinica

基　　金：新疆生产兵团计委项目[兵计(农经)发(1995)150号文]

摘　　要：对速冻芦笋的热烫工艺条件进行了研究。结果显示,热烫因子笋径(A)、热烫温度(B)和热烫时间(C)对芦笋热烫效果影响的主次顺序为A>B>C;笋径对多酚氧化酶(PPO)和过氧化物酶(POD)活性有极显著的影响,对芦笋烫后的感官品质有显著影响;热烫温度和时间对POD活性有显著影响。芦笋热烫的适宜条件范围为茎粗0.8～1.4 cm,热烫温度88～95℃,热烫时间为2～3 min,热烫最佳处理组合为A_2B_3C_1。The scalding processing conditions of quick-frozen asparagus were studied in this article. The results showed that the primary and secondary order of affecting scalding was A>B>C in the three scalding factors as asparagus diameter (A), scalding temperature (B) and time (C). Effects of asparagus diameter on PPO,POD and sensory quality of scalded asparagus were very significant .effects of scalding temperature and time on activity of POD were also significant. The optimum processing conditions were asparagus diameter 0. 8-1. 4 cm,temperature 88-95℃ and time 2-3 min. The most suitable combination of the processing was A2B3C1.

关 键 词：速冻 芦笋 热烫 工艺条件 多酚氧化酶 过氧化物酶 

分 类 号：TS255[轻工技术与工程—农产品加工及贮藏工程]