摘要
以绿芦笋为材料,研究了直接破碎制汁、热烫后破碎制汁、热烫后破碎经纤维素酶处理制汁、冷冻芦笋解冻后破碎制汁四种工艺对绿芦笋汁理化成分和抗氧化活性的影响。结果表明:热烫处理能保护芦笋汁的色泽,提高VC的稳定性;纤维素酶处理能提高芦笋汁的可溶性固形物、总糖及总黄酮含量及其抗氧化活性;热烫和纤维素酶处理均能降低芦笋汁中的可溶性蛋白和总酚含量。
Effects of four kinds of extracting juice technologies ,such as directly squeezing, blanching and squeezing, blanching, cellulase treating and squeezing, refrigerating, thawing and squeezing, on the physicochemical characteristics and antioxidant activity of green asparagus juice were explored. The results showed that blanching contributed to preserving the color and improving the stability of vitamin C cellulase treatment could increase the soluble solids,total sugar,flavonoids contents and antioxidant activity blanching and cellulase treatment decreased the soluble proteins and total phenolic contents in asparagus juice.
出处
《食品工业科技》
CAS
CSCD
北大核心
2012年第13期224-227,共4页
Science and Technology of Food Industry
关键词
绿芦笋
制汁
理化成分
抗氧化活性
green asparagus
extracting juice
physicochemical characteristics
antioxidant activity
