摘要
测定了菌盖直径为 3、4、5cm的蘑菇中的多酚氧化酶和过氧化物酶的活性随热烫时间的变化规律 .研究结果表明 ,对不同菌盖直径的蘑菇应进行不同时间的热烫处理 ,能使速冻蘑菇获得较高的产品得率和较好的产品色泽 .此外 ,宜选择多酚氧化酶作为速冻蘑菇热烫处理的指示剂 .
This research revealed that the activity of polyphenoloxidase and peroxidase in mushrooms with cap diameter of 3cm、 4cm、 5cm changed as the blanching time went on. The research results indicated the mushrooms with different cap diameter should be blanched for different time in order to obtain higher product yield and better product color. In addition, polyphenoloxidase should be chosen as indicator for blanching treatments of quick frozen mushrooms.
出处
《福州大学学报（自然科学版）》
CAS
CSCD
2003年第2期257-260,共4页
Journal of Fuzhou University(Natural Science Edition)
基金
福建省科技三项费用资助项目 (K94 0 0 6 )
国家教委留学回国人员科研资助费支持项目 (教外司留 [1995 ]135号 )
