摘要
为了解决余甘子果在加工过程中的褐变问题,需对余甘子进行预处理工作.本研究以余甘子鲜果为原料,探究高温蒸汽、微波及沸水3种漂烫方式对过氧化物酶酶活性的影响.结果表明高温蒸汽漂烫对POD和PPO的钝化效果较好,且耗时短.
In order to solve the problem of browning in the process of Phyllanthus emblica, the pretreatment is required. In this study, the effects of high temperature steam, microwave and boiling water on the activities of peroxidase and polyphenol oxidase were investigated. The results show that high temperature steam blanching has better passivation effect on POD and PPO, and it takes less time.
作者
谢征芸
谢杨
庄萌
何晶
代百雨
徐涓
Xie Zhengyun;Xie Yang;Zhuang Meng;He Jing;Dai Baiyu;Xu Juan(Faculty of Science and Technology, Oxbridge College, Kunming University of Science and Technology, Kunming 650224, China;Research Institute of Resources Insects, Chinese Academy of Forestry and Grassland, Research Center of Engineering and Technology of Characteristic Forest Resources, Kunming 650224, China)
出处
《现代食品》
2019年第19期132-137,共6页
Modern Food
基金
云南省大学生创新创业训练计划项目（编号：201713329013）
关键词
余甘子
漂烫
多酚氧化酶
过氧化物酶
Phyllanthus emblica L
Blanching
Polyphenol oxidase
Peroxidase
