摘要
研究了在不同的烫漂温度及时间下黑牛肝菌过氧化物酶(Peroxidase,POD)活性的变化,烫漂及冻藏对黑牛肝菌过氧化物酶活性、氨基酸、矿质元素、维生素及氨基酸态氮等成分的影响。结果表明:采用95～96℃烫漂温度效果最好,在3min内过氧化物酶活性降低了95.5%,烫漂及冻藏都使黑牛肝菌营养成分受到不同程度的损失。建议采用-80℃以下温度不经烫漂而冻结,冻品在-26℃冰箱中贮藏12个月,其营养价值保持很好。
The changes of POD （Peroxidase） activity at different scalding temperature and time, and the effects of scalding and freezing preservation on POD actiyity, amino acid, mineral dements, vitamins and amino acid nitrogen in Boletus aereas were studied. The results show that the best scalding temperature is 95-96℃, its POD activity decrease 95.5% in 3 minutes. Scalding and freezing preservation had effect on nutritive value of Boletus aereas in varying degree. The author propose that unscalded Boletus aereus was frozen under -80℃, and the frozen food were stored 12 months at -26℃, its nutritive value was kept all fight.
出处
《中国食用菌》
2006年第2期47-49,共3页
Edible Fungi of China
关键词
黑牛肝菌
冻结
POD活性
营养价质
Boletus aereas
freezing temperature
scalding
POD activity
nutritive value
