热处理对鲜切鸡毛菜品质的影响

基金项目:

国家自然科学基金(31201356)；江苏省农业科技自主创新项目(cx(13)3087)；江苏省自然科学基金(BK20130701)；

详细信息

Effects of hot water treatment on quality of fresh-cut brassica

Institute of Food Quality Safety and Detection, Jiangsu Academy of Agricultural Sciences
College of Food Science and Engineering, Northwest A & F University

摘要: 以鲜切鸡毛菜为原料,研究不同温度(40、45、50℃)的热水处理5min对其品质的影响。结果表明:45℃热水处理5min对贮藏过程中鲜切鸡毛菜品质的保持效果最好,它维持了鲜切鸡毛菜较高的水分含量,延缓了叶绿素的降解,使鸡毛菜保持良好的外观,减缓了VC的降解,抑制了POD酶活,对可溶性糖含量有一定的保持作用。
- 热处理 /
- 鲜切鸡毛菜 /
- 品质
Abstract: The effects of hot water treatment (40, 45, 50℃) for five minutes on quality of fresh-cut brassica chinensis were investigated. The results showed that 45℃ hot water treatment for 5min could keep the best quality of fresh-cut brassica chinensis in the process of storage. It maintained the fresh-cut brassica chinensis high moisture content, delayed the degradation of chlorophyll, kept the good sense quality, delayed the degradation of VC, inhibited the POD enzyme activity. The hot water treatment also had a certain function of holding the soluble protein and soluble sugar contents.
- hot water /
- fresh-cut brassica chinensis /
- quality

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