微波处理切分莲藕防褐变技术的研究

Study on Anti-browning of Fresh-cut Lotus Root by Microwave

为寻求一种简便、高效的微波处理切分莲藕的防褐变方法,分别用不同的微波火力、微波处理时间和藕片厚度进行单因素和正交试验,试验结果表明:微波处理的最佳工艺参数为:微波火力为P50,微波处理时间为80s,藕片厚度为5～6mm。莲藕经此工艺加工后,抑制了藕片贮藏过程中PPO的活性,降低了藕片的褐变度,减少了淀粉、糖、蛋白质等主要营养成分损失,在4℃条件下可保存7天。

In order to find a simple and highly-efficient anti-browning microwave technology of fresh-cut lotus root by microwave treatment,microwave fire power,microwave time and the thickness of lotus root at different levels were applied to the single factor testing and orthogonal experiments.The results showed that the best technology parameters were as that：the microwave fire power of P50,the microwave time of 90s,the thickness of lotus root of 5-6mm;it was the most effective way to inhibit PPO activity,to reduce browning degree and the decrease of main nutritional components（starch,total sugar,soluble protein） content of lotus root.Fresh-cut lotus root can be stored 7 days at 4℃through this technology.