高温蒸汽瞬时漂烫对黑牛肝菌酶活和品质影响的研究

Effects of Steam Blanching High Temperature-Short Time(HT-ST) on Enzymes and Nutrients of Boletus aereus

研究了高温瞬时蒸汽对黑牛肝菌的过氧化物酶(POD)和多酚氧化酶(PPO)活性的影响,并研究了对黑牛肝菌几种重要营养成分的影响,包括总酚、可溶性总糖、VC以及可溶性蛋白。通过时间(s)、物料量(g)、蒸汽压力(MPa)的单因素试验,设计正交试验,对POD、PPO、总酚、总糖、VC、可溶性蛋白进行综合评价分析,得出最佳的试验条件:高温蒸汽瞬时漂烫时间为30 s、物料量300 g、蒸汽压力0.3 MPa,综合评分值最高。高温蒸汽漂烫最优结果与最佳的热水漂烫处理进行比较,体现了高温蒸汽漂烫的优势。

In this manuscript,effects of steam blanching（high temperature-short time,HT-ST） on enzymes and nutrients of Boletus aereus were studied,the most important nutrients including total phenols,solube total sugar,ascorbic acid and soluble protein were compared with the different treat conditions,such as time,material volume and vapor pressure.Through the single factor experiment of,based on the single factor experiment result,an orthogonal test was designed.With the comprehensive evaluation and analysis of effects of enzyme inactivation and nutrients preservation,the optimum condition was determined.