【摘要】 褐变和微生物活动是影响微加工蚕豆瓣品质及保鲜效果的主要因素。研究了60℃30、60和120 s热激处理对与其褐变有关的酶及微生物活动的影响。结果表明:采用60℃60 s热激处理效果最佳,可明显降低多酚氧化酶(PPO)和苯丙氨酸解氨酶(PAL)的活性,抑制褐变度的上升及其表面微生物的活动,延缓Vc含量的下降,从而起到延缓衰老和保持品质的作用。更多还原

【Abstract】 Browning and microbe activity are main factors limiting fresh-keeping effect and reducing quality of the mini-processing broad bean seeds.In this experiment,the effects of 60 ℃ for 30,60 and 120 s on enzymes related to browning and microbe of broad bean seeds were studied.The results indicated that 60 ℃ treatment for 60 s was the optimum significantly inhibited PPO and PAL activities,the increase of browning degree and superficial microbe,the decreases of Vc contents,thereby the senescence process and keeping better quality were delayed.更多还原