鸡腿蘑速冻预处理工艺及护色研究

Study on the Technique of Quick-frozen and Color Protection of Coprinus comatus

研究了鸡腿蘑速冻保鲜工艺。在测定PPO活力的基础上通过对EDTA2Na、NaHSO3、抗坏血酸、柠檬酸4种护色剂对鸡腿蘑褐变度(BD)的影响及采用热处理法钝化酶活性的方法研究,确定了控制速冻鸡腿蘑酶促褐变的工艺条件。结果表明,4种护色剂对鸡腿蘑褐变均有一定的抑制作用,其中抗坏血酸的抑制效果最好,最弱的为EDTA2Na;沸水加热3min,能有效钝化酶的活性。

The processing conditions of quick-frozen and fresh-keeping of coprinus comatus was discussed. Based on the Measurement of the activity of PPO, we have examined the effect of four types of color protections, EDTA-2Na,NaHSO3, ascorbic acid and citric acid on browning degrees（BD）of Coprinus comatus and the method of thermo treating inactivate enzyme activity. Therefore we determined the process conditions of controlling quickfrozen enzyme browning of coprinus comatus. The result shows that four types of color protection all have certain controlling effect on enzymatic browning of Coprinus comatus, in which ascorbic acid has strong effect on enzymatic browning of Coprinus comatus and EDTA-2Na has the weakest one. It is well inactivate enzyme activity for about 3 min in boiling water.