黄秋葵嫩荚果冷藏保鲜的热漂烫预处理工艺研究

The hot water blanching pre-treatment technology of Abelmoschus esculentus L. Moenchfor the long-term frozen storage

以黄秋葵为试验材料,以色泽、脆度、多酚、酶活性等为评价指标,研究漂烫预处理温度、时间、CaCl2和冷藏温度对黄秋葵嫩荚果冷藏品质的影响。结果表明:添加40g·kg-1 CaCl2后沸水热漂烫处理60s后多酚氧化酶、过氧化物酶活性均得到有效抑制,感官、理化指标保持较好。在此条件下,-4℃冷藏6个月,黄秋葵品质保持完好。

In this study,the effects of temperature,time,CaCl2 and refrigerating temperature on the refrigerating quality of Abelmoschus esculentus L.Moench were studied by using okra as material,and color fragility,polyphenols and enzyme activity as evaluation indexes.The results showed that the optimal processing condition was：boiling water blanching,4% CaCl2,treatment time 60 seconds,then the PPO and POD activity were inhibited effectively,and the sensory physical and chemical indicators remained well.After this treatment,frozen at 4℃for 6 months,the quality of the A.esculentus remained intact.