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中国农学通报

中国农学通报 ›› 2010, Vol. 26 ›› Issue (3): 72-76.

所属专题： 园艺

• 食品 营养 检测 安全 • 上一篇    下一篇

微波处理切分莲藕防褐变技术的研究

张少颖   

  • 收稿日期:2009-09-02 修回日期:2009-09-15 出版日期:2010-02-05 发布日期:2010-02-05
  • 基金资助:

    山西师范大学博士科研启动费

Study on Anti-browning of fresh-cut lotus root by microwave

ZHANG Shao-Ying   

  • Received:2009-09-02 Revised:2009-09-15 Online:2010-02-05 Published:2010-02-05

PDF (PC)

814

摘要：

为寻求一种简便、高效的微波处理切分莲藕的防褐变方法，经单因素和正交试验得出微波处理的最佳工艺参数为：微波火力为P50，微波处理时间为80s，藕片厚度为5-6mm。莲藕经此工艺加工后，抑制了藕片贮藏过程中PPO的活性，降低了藕片的褐变度，减少了淀粉、糖、蛋白质等主要营养成分损失，在4℃条件下可保存7d。

关键词: 词：国外甘蔗品种, 词：国外甘蔗品种, 引进, 蔗茎产量, 蔗糖分

Abstract:

In order to find a simple and highly-efficient anti-browning microwave technology of fresh-cut lotus root by microwave treatment, the optimized technology of anti-browning were searched by the single factor testing and orthogonal experiment design method. The results showed that the best technology is as that: the microwave fire power of P50, the microwave time of 90s, the thickness of lotus root of 5-6mm; it was the most effective way to inhibit PPO activity, to reduce browning degree and the decrease of main nutritional components（starch, total sugar, soluble protein） content of lotus root. Fresh-cut lotus root can be stored 7 days at 4℃ through this technology.