作　　者： ; ; ; ;

机构地区： 华中农业大学食品科学技术学院

出　　处： 《北方园艺》 2011年第14期158-161,共4页

摘　　要： 以藕带为原料，研究沸水烫漂和低温烫漂对藕带多酚氧化酶（PPO）、色差、质构等指标的影响。结果表明：藕带沸水烫漂的最佳时间为90s，低温烫漂最佳条件为65℃烫漂、2．5～3．5min；通过对藕带沸水烫漂和低温烫漂后的质地特性比较，发现沸水烫漂对藕带质地的影响较大，低温烫漂（65℃烫漂3．5min）对藕带质构几乎没有影响，低温烫漂更适合藕带速冻前的烫漂处理。 The effect of blanching method and the two important factors,i, e, the temperature and the time of scalding, on hardness and brittleness, colour （ L＊ ）, polyphenol oxidase （PPO） and other attributes of Lotus sprout were researched. The proper technology of pre-treatment for freeze Lotus sprout was obtained. The results showed that the best scalding time by boiling water was 90 s, the best conditions of low-temperature blanching was at 65℃ for 3. 5 min; In comparison the texture properties between high-temperature（100℃, 1.5 min）and low-temperature（65 ℃ ,3.5 min） blanching,it was found that boiling water blanching had a very bad effect on the texture of Lotus sprout, lowtemperature hlanching（65℃, 3. 5 min）showed little influence on the texture of Lotus sprout, low-temperature blanching was a better pretreatment for pre-frozen Lotus sprout.

关 键 词： 藕带 烫漂 多酚氧化酶 质地 细胞结构

领　　域： [农业科学] [农业科学]