【作者】 杨杨； 张娜； 赵廉诚； 边鑫； 李笑梅；

【Author】 Yang Yang;Zhang Na;Zhao Liancheng;Bian Xin;Li Xiaomei;College of Food Engineering,Harbin University of Commerce;

【机构】 哈尔滨商业大学食品工程学院；

【摘要】 老山芹是一类生长在自然环境中的野生蔬菜,具有药食同源功效,然而其采摘期短,易黄化,无法长期保藏食用。因此,本试验以老山芹为研究对象,探讨并优化其保脆、漂烫保色预处理技术。以氯化钙-海藻酸钠作为保脆剂,探究保脆剂复配比例、保脆剂浓度、浸泡时间对果胶酸钙含量、脆度与咀嚼性的影响。结果表明:保脆剂复配比例1:2,浓度4 g/L,浸泡时间30 min时,老山芹中果胶酸钙含量为13.1 mg/100 g,脆度与咀嚼性分别保持了新鲜的95%、90%。采用LSCM对老山芹细胞形态观察发现,保脆剂处理后细胞膜壁损伤程度低,保持了山野菜脆度。利用水漂烫对山野菜进行保色处理,当时间为180 s、温度为90℃、料液比1:11时,老山芹的过氧化物酶(POD)吸光值为0.001(E=0.17 U/mL),黄化程度(C~2)为802.51,此条件抑制了黄化现象且色泽良好。更多还原

【Abstract】 Heracleum modlendouffii are wild vegetables that grow in the natural environment.It has the function of medicine and food homology.However,the harvest period of Heracleum modlendouffii is quite short and they turn yellow very soon.Therefore,it is very difficult to preserve them for longer periods.In this experiment,the Heracleum modlendouffii was chosen as the research subject,the pre-treatment techniques of brittle preservation and blanching preservation were discussed and optimized.Calcium chloride-sodium alginate was used as brittleness maintaining agent.The effects of the ratio of crispness maintaining agent,concentration of crisp-keeping agent and soaking time on the content,brittleness and chewiness of calcium pectinate were investigated.The results show that:with the mixture ratio of brittleness protecting agent is 1:2,concentration of the crisp-keeping agent at 4 g/L,and the immersion time at 30 min,the calcium pectate content in HM was 13.1 mg100/g,and its crispness and chewiness were kept at 95% and 90% compared to when it’ s fresh.By using LSCM to observe the cell morphology of HM,the damage degree of cell membrane wall was low and the crispness of wild vegetables was maintained.With the blanching time set at 180 s,the temperature at 90 ℃,and the solid-liquid ratio at 1:11,the absorbance of peroxidase(POD) of HM was 0.001(E=0.17 U/mL) and the yellowing degree(C~2) was 802.51.Under such conditions,the yellowing process was suppressed,and the color was well preserved.更多还原