山葵低温保鲜及干燥工艺的研究

Studies on the Low Temperature Fresh-keeping and Drying Technology of Wasabi

为研究消毒前处理、低温保鲜及干燥条件对山葵品质的影响,以山葵主要辛辣物质——异硫氰酸酯含量的保存率为主要指标,在山葵的前处理、保鲜试验中采用不同的低温冷链、臭氧、气调方法,研究最佳的前处理与保鲜参数;在脱水干燥试验中分别采用烘干、风干、晒干及真空冷冻干燥工艺,研究最佳的干燥技术。结果表明:前处理时间越短,异硫氰酸酯损失越少,处理15min后无明显变化;低温冷链保鲜时,贵州原料贮藏效果优于福建上杭原料;冷藏、气调保鲜时,气体成分为O25%、CO22%、N293%的保鲜组效果较好,异硫氰酸酯保存率94.4%;臭氧20mg/(m3·h)处理组,异硫氰酸酯保存率100%;干燥试验中,冷冻干燥效果显著,异硫氰酸酯保存率95.6%。因此在山葵的低温冷链保鲜工艺中使用气调、臭氧技术及真空冷冻干燥工艺,可最大限度地保存山葵的有效成分。

In order to study effects of treatment before sterilizing, low temperature fresh-keeping and drying conditions on the quality of Wasabi. Using the retention ratio of isothiocyanate as the main index, the best pretreatment and fresh-keeping parameter were studied by the way of different low temperature Chains, ozone, air-condition during the test of pretreatment and fresh-keeping, the best drying technology was studied by the way of air-drying, wind-drying, sun-drying and vacuum freeze-drying during the test of dehydration. The result showed that the retention ratio of isothio- cyanate was decreased as time went, there was no significant change after 15 min; the storage of Guizhou Wasabi was better than that of Shanghang; with the low temperature treatment of atmosphere controlling （the group of the atmosphere was 5% O2, 2% CO2 and 93% N2） and ozone [20 mg/（m^3·h）], there are high retention ratio of isothiocyanate which were 94.4% and 100% respectively; and during the drying technology, freeze drying has significant effect with 95.6% retention ratio. Therefore the effective component of Wasabi can be preserved at the greatest degree by adopting air-condition, ozone technology separately during the process of low temperature Chains and fresh-keeping and vacuum freezedried technology.