白蘑菇热加工过程中护色工艺的研究

Study on the Color-protection Technology during Thermal Processing of Mushroom

[目的]有效抑制白蘑菇加工过程中的酶促褐变与非酶褐变,提高护色效果,改善白蘑菇的加工品质。[方法]研究了不同漂烫和护色液处理对白蘑菇多酚氧化酶（PPO）活性的影响,以及不同护色液对白蘑菇热加工处理后非酶褐变的影响。[结果]试验表明,白蘑菇多酚氧化酶的耐热性较差,100℃加热2 min可以基本钝化白蘑菇中PPO的活性;L-半胱氨酸和柠檬酸对白蘑菇中的PPO具有明显的抑制效果;柠檬酸及其组合对非酶褐变具有较好的抑制作用,37℃放置3 d后褐变抑制率为64%～81%,7 d后褐变抑制率为55%～66%,可作为白蘑菇加工产品的较好护色剂。[结论]研究可为高品质白蘑菇加工和生产提供理论基础和技术参数。

[Objective] To effectively inhibit enzymatic browning and non-enzymatic browning in processing of mushroom,improve color-protection effect and processing quality of mushroom. [Method]The paper investigated the effects of blanching and color-protection agents on the polyphenoloxidase（ PPO） activity,and the effects of color-protection agents on the non-enzymatic browning. [Result]The results showed that the PPO has the poor heat resistant,and PPO could be inactivated after heating at 100 ℃ for 2 min. PPO activity could be obviously inhibited after treatment by L-cysteine and citric acid. Non-enzymatic browning could also be inhibited by citric acid and its combination and their browning inhibiting ratio was 64%- 81% after 37 ℃ for 3 days,and 55%- 66% after 37 ℃ for 7 days. The results showed itric acid and its combination could be used as an efficient color-protection agents. [Conclusion] The research can provide theoretical basis and technical parameters for the processing and production of high quality mushroom.