漂烫对速冻苹果丁过氧化物酶活性及品质的影响

为了优化速冻苹果丁漂烫工艺,以新鲜富士苹果(切分为1.5 cm×1.5 cm×1.5 cm的小丁)为研究对象,采用响应曲面法,建立漂烫时间、漂烫温度、料液比对POD相对酶活影响的二次多元回归数学模型,并分析漂烫对其品质的影响。结果表明:抑制速冻苹果丁POD酶活性的最佳漂烫条件为:漂烫时间4.5 min、漂烫温度92℃、料液比1∶11(g/m L);未漂烫速冻苹果丁的ΔE值升高了36.10,感官品质降低了34.46,可溶性固形物、可滴定酸及VC损失率分别为28.25%、17.67%、20.13%,漂烫后速冻苹果丁的ΔE值升高了5.57,感官品质降低了7.27,可溶性固形物、可滴定酸及V_C损失率分别为24.42%、10.85%、12.16%。表明漂烫处理较好地保持速冻苹果丁的品质。 

Effect of blanching on peroxidase activity and the qualities of quick- frozen apple cubes

In order to optimize the blanching process of quick- frozen apple cubes,taking fresh Fuji apples as the research object( divided apple into.15 cm × 1.5 cm × 1.5 cm cubes),and response surface methodology as analysis method. A multiple quadratic regression model between POD activity and blanching time,blanching temperature,solid- liquid ratio were established. The results showed that the optimum blanching process were found to be 4.5 min,92 ℃,and 1 ∶ 11 g / m L for blanching time,blanching temperature and solid- liquid ratio respectively.Under these conditions,the relative POD activity was 4.96%.In the unblanching frozen group,the ΔE value for unblanching apple cubes was increased by 36.10,the sensory evaluation was decreased by 34.46,the loss rates of soluble solid,titratable acid and vitamin C were 28.25%,17.67%,20.13% respectively for.The ΔE value was increased by 5.57,sensory evaluation was decreased by 7.27,the loss rates of soluble solid,titratable acid and vitamin C were 24.42%,10.85%,12.16% respectively for quick- frozen and blanching apple cubes. These results suggested that the qualities of frozen apple cubes can be preserved by optimized blanching treatment.