黄花菜灭酶工艺优化

Enzyme Inactivation Technology Optimization of Hemerocallis citrina Baroni

为优化黄花菜灭酶工艺,提高黄花菜产品质量及干制率,以河南淮阳的陈洲金针为供试材料,开展内源蒸汽灭酶与外源压缩蒸汽灭酶对比试验,确定黄花菜灭酶工艺。试验结果表明,外源压缩蒸汽灭酶比内源蒸汽灭酶的产品感观质量显著改善,且干制率提高3. 5%,灭酶最佳温度110~115℃。外源压缩蒸汽灭酶提质增效显著,应代替传统内源蒸汽灭酶。

In order to innovate technology of enzyme inactivation,and to improve quality and drying rate of Hemerocallis citrina Baroni,Hemerocallis citrina Baroni of Chenzhou variety was taken as material to determine way and method of enzyme inactivation by comparing endogenous steam and exogenous compressed steam. Results showed that product quality of exogenous compressed steam inactivation were significantly improved and drying rate was increased by 3. 5%. The best temperature for enzyme inactivation was 110-115 ℃ . Effect of exogenous compression steam inactivation was significant,which should be used to replace traditional endogenous steam inactivation.