| 双孢白蘑菇干燥前微波与高温瞬时蒸汽联合漂烫预处理对酶活和品质影响的研究 |
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| 引用本文： | 黄俊丽,张慜. 双孢白蘑菇干燥前微波与高温瞬时蒸汽联合漂烫预处理对酶活和品质影响的研究[J]. 干燥技术与设备, 2010, 0(4): 150-157 |
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| 作者姓名： | 黄俊丽 张慜 |
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| 作者单位： | 食品科学与技术国家重点实验室江南大学,江苏无锡214122 |
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| 基金项目： | 国家十一五科技支撑计划重点项目(2008BA-DA1B05)资助 |
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| 摘 要： | 试验研究了双孢白蘑菇干燥前微波与高温瞬时蒸汽对多酚氧化酶(PPO)活性以及Vc的影响。通过微波强度(w/g)、微波处理时间(t1)、蒸汽强度(Pa/g)、蒸汽处理时间(t2)的单因素试验,设计正交试验,对PPO、Vc进行综合评价分析,得出最佳的试验条件:微波强度为5.656w/g、微波处理时间(t1)为120s、蒸汽强度为2.69Pa/g、蒸汽处理时间(t2)为80s,综合评分值最高。并对微波与高温蒸汽联合漂烫最优结果与热水漂烫处理、纯微波、纯高温蒸汽漂烫进行了比较,体现了微波与高温蒸汽联合漂烫的优势。
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| 关 键 词： | 微波与高温瞬时蒸汽联合漂烫 微波 高温蒸汽 多酚氧化酶 Vc |
Effects of Microwave and HTST Steam Blanching before Drying on Enzymes and Nutrients of Agaricus Bisporus |
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| HUANG Jun-li,ZHANG Min. Effects of Microwave and HTST Steam Blanching before Drying on Enzymes and Nutrients of Agaricus Bisporus[J]. , 2010, 0(4): 150-157 |
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| Authors: | HUANG Jun-li ZHANG Min |
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| Affiliation: | HUANG Jun-li,ZHANG Min (State Laboratory of Food Science and Technology,Jiangnan University,Wuxi 214122,China) |
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| Abstract: | Effects of microwave and high temperature-short time steam on polyphenol oxidase activity (PPO) and ascorbic acid content of Agaricus bisporus were studied in this paper. Through the single-factor experiment of microwave intensity (w/g),microwave processing time (t1),steam strength (Pa/g),steam treatment time (t2),orthogonal test was designed. With the comprehensive evaluation and analysis of effects of PPO inactivation and ascorbic acid content,the optimum condition was determined:microwave intensity 5.656... |
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| Keywords: | microwave and HTST steam combined blanching microwave high-temperature steam Polyphenoloxidase vitamin C |
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