摘要
以香椿嫩芽为研究对象,研究不同漂烫时间及贮藏温度对香椿嫩芽品质的影响,以期为香椿嫩芽的加工提供理论指导。以烫漂后香椿嫩芽感官及品质指标VC、多酚、黄酮、可溶性蛋白、亚硝酸盐及多酚氧化酶(PPO)各项变化对香椿嫩芽品质进行综合评价。结果表明:较短的漂烫时间可以保持香椿嫩芽外观及口感;对香椿嫩芽营养成分影响较小,烫漂可显著降低香椿嫩芽中的亚硝酸盐含量且可显著降低多酚氧化酶酶活性;在-2℃贮藏180 d,香椿嫩芽仍保持较好的品质。因此0.5 min为香椿嫩芽最佳烫漂时间,-2℃贮藏可以较好保持烫漂香椿嫩芽的品质。
The blanching time and storage temperature were explored by determining the content of ascorbic acid（V_C）, polyphenol, total flavones, soluble protein,nitrite and polyphenol oxidase of Toona sinensis Buds with the aim for providing guide for the processing of Toona sinensis. The results showed that the nutrition loss of Toona sinensis was less during short blanching time and blanching procedure could reduce the content of nitrite and activity of polyphenol oxidase largely. Toona sinensis Buds still kept good quality during storage at-2 ℃ for 180 days. Therefore, the priority blanching time was 0.5 min and storage temperature was-2 ℃.
出处
《食品研究与开发》
CAS
北大核心
2016年第2期19-23,共5页
Food Research and Development
基金
河南省财政预算项目(20148010)
河南省科技攻关项目(142102110159)
豫农科推(2014)2号
关键词
香椿嫩芽
漂烫时间
感官品质
酶活
营养成分
贮藏温度
Toona sinensis Buds
blanching time
sensory quality
enzyme activity
nutrition
storage temperature
