摘要
通过对牛蒡中多酚氧化酶活性的分析,确定抑制酶活性的条件,研究鲜切牛蒡丝的最佳制备工艺。结果表明,牛蒡中多酚氧化酶的适宜温度30～40℃、适宜pH6.5～7.5、较有效的抑制剂是VC。通过正交试验确定鲜切牛蒡丝的最佳制备工艺条件为将牛蒡切片浸泡在0.5%VC、1.0%柠檬酸和0.5%CaCl2组成的混合护色液中30min,在80℃的混合护色液中热烫90s,冷却后切丝,于(4±1)℃条件下冷藏14d不变色,且无任何不良风味。
As polypenol oxidase （PPO） is a key enzyme for enzymatic browning in burdock,crude PPO was extracted from burdock and characterized enzymlogically to provide experimental evidences for browning control in the production of fresh-cut burdock shreds.Based on this investigation,citric acid in color protection solution,soaking time and bleaching time were optimized using orthogonal array design for maximizing overall sensory quality score of fresh-cut burdock shreds.Results showed that the optimal reaction temperature and pH of burdock PPO were within the ranges of 30-40 ℃ and 6.5-7.5,respectively.VC presented higher inhibitory effect against this enzyme when compared to sodium bisulfite and EDTA.The optimal color protection was achieved for fresh-cut burdock slices by soaking for 30 min followed by bleaching in a mixed solution containing 0.5% VC,1.0% citric acid and 0.5% CaCl2.After cooling,fresh-cut burdock slices were shredded and stored at （4 ± 1）℃.Neither change in color nor unfavorable odor was perceived after 14 days of storage.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2010年第4期95-98,共4页
Food Science
关键词
牛蒡
多酚氧化酶
褐变
抑制
鲜切
burdock
polyphenol oxidase
browning
inhibition
fresh-cut
