Position: Home > Articles > Effect of Heat Shock Treatment on Fresh-keeping of Mini-processing Broad Bean Seed
Journal of Anhui Agricultural Sciences
2006,34
(5)
158-159+173
热激处理对微加工蚕豆保鲜效果的研究
作 者：
欧燕;胡云峰;尹明安
单 位：
西北农林科技大学园艺学院;天津科技大学天津市食品加工工程中心
关键词：
微加工蚕豆;热激处理;褐变;微生物活动;保鲜
摘 要：
褐变和微生物活动是影响微加工蚕豆瓣品质及保鲜效果的主要因素。研究了60℃30、60和120 s热激处理对与其褐变有关的酶及微生物活动的影响。结果表明:采用60℃60 s热激处理效果最佳,可明显降低多酚氧化酶(PPO)和苯丙氨酸解氨酶(PAL)的活性,抑制褐变度的上升及其表面微生物的活动,延缓Vc含量的下降,从而起到延缓衰老和保持品质的作用。
译 名：
Effect of Heat Shock Treatment on Fresh-keeping of Mini-processing Broad Bean Seed
作 者：
OU Yan et al (College of Horticulture,Northwest Sci-tech University of Agriculture and Forestry,Yangling,Shaanxi 712100)
关键词：
Mini-processing broad bean seeds;Heat shock treatment;Browning;microbe activity;Fresh-keeping
摘 要：
Browning and microbe activity are main factors limiting fresh-keeping effect and reducing quality of the mini-processing broad bean seeds.In this experiment,the effects of 60 ℃ for 30,60 and 120 s on enzymes related to browning and microbe of broad bean seeds were studied.The results indicated that 60 ℃ treatment for 60 s was the optimum significantly inhibited PPO and PAL activities,the increase of browning degree and superficial microbe,the decreases of Vc contents,thereby the senescence process and keeping better quality were delayed.
导出引用
计量
文章访问数: 14
HTML全文浏览量: 0
PDF下载量: 0
所属期刊
