摘要
褐变和微生物活动是影响微加工蚕豆瓣品质及保鲜效果的主要因素。研究了60℃30、60和120 s热激处理对与其褐变有关的酶及微生物活动的影响。结果表明:采用60℃60 s热激处理效果最佳,可明显降低多酚氧化酶(PPO)和苯丙氨酸解氨酶(PAL)的活性,抑制褐变度的上升及其表面微生物的活动,延缓Vc含量的下降,从而起到延缓衰老和保持品质的作用。
Browning and microbe activity are main factors limiting fresh-keeping effect and reducing quality of the mini-processing broad bean seeds. In this experiment, the effects of 60 ℃ for 30,60 and 120 s on enzymes related to browning and microbe of broad bean seeds were studied. The results indicated that 60 ℃ treatment for 60 s was the optimum significantly inhibited PPO and PAL activities, the increase of browning degree and superficial microbe, the,decreases of Vc contents, thereby the senescence process and keeping better quality were delayed.
出处
《安徽农业科学》
CAS
北大核心
2006年第5期974-975,989,共3页
Journal of Anhui Agricultural Sciences
基金
国家攻关计划(2003BA537C)果蔬自发气调保鲜关键技术研究
天津市教委资助项目(2004ZD15)
关键词
微加工蚕豆
热激处理
褐变
微生物活动
保鲜
Mini-processing broad bean seeds
Heat shock treatment
Browning
microbe activity
Fresh-keeping
