摘要
为提高速冻建莲的品质,本文研究了不同的抑制剂组合对建莲多酚氧化酶(PPO)活性的抑制效果,并观察了速冻建莲贮藏期间PP0活性的变化。结果表明:0.025％EDTA-Na_2+0.1％抗坏血酸+0.1％柠檬酸能最大限度地抑制建莲的多酚氧化褐变,以此应用于速冻建莲的生产,能有效抑制冻藏过程中建莲的多酚氧化酶活性,褐变程度明显降低。
For the sake of improving the quality of quick frozen Jian-lotus seed, the inhibitory effect of different inhibitor on polyphenol oxidase (PPO) activity and the change of PPO activity during freezing storage was studied in this paper. The results showed that combination of 0.025%EDTA-Na2, 0.1% ascorbic acid and 0.1% citric acid could inhibit oxidation of polyphenol in Jian-lotus seed with maximun limit. Applied it in IQF process, the activity of PPO was inhibited effectively during freezing storage, and the degree of browning was decreased obviously lower.
出处
《中国食品学报》
EI
CAS
CSCD
2003年第4期17-20,共4页
Journal of Chinese Institute Of Food Science and Technology
