| 几种果蔬经沸水烫漂后酶活性和质地变化 |
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| 引用本文： | 倪德秀,杨尔宁.几种果蔬经沸水烫漂后酶活性和质地变化[J].华中农业大学学报,1991,10(2):211-215. |
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| 作者姓名： | 倪德秀 杨尔宁 |
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| 作者单位： | 华中农业大学食科系，华中农业大学食科系，华中农业大学食科系，华中农业大学食科系 武汉 430070，武汉 430070，武汉 430070，武汉 430070 |
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| 摘 要： |
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| 关 键 词： | 水果 蔬菜 烫漂 酶活性 过氧化物酶 |
THE ENZYMATIC ACTIVITY AND QUALITY CHANGES OF SOME FRUITS AND VEGETABLES AFTER BLANCHING |
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| Ni Dexui Yang Erning Hu Jiarong Ye Dazhong.THE ENZYMATIC ACTIVITY AND QUALITY CHANGES OF SOME FRUITS AND VEGETABLES AFTER BLANCHING[J].Journal of Huazhong Agricultural University,1991,10(2):211-215. |
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| Authors: | Ni Dexui Yang Erning Hu Jiarong Ye Dazhong |
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| Abstract: | The effects of blanching time on the activities of peroxidase and polyphenaloxidase and vitamin C content were studied. The optimal blanching times for conserving color and firmness of the products with the leost destruction of vitamin C were found to be: apple 4 minutes; pear 6 minutes; lettuce 3 minutes; green pepper 2 minutes . |
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| Keywords: | fruits vegetables blanching peroxidase polyphenaloxidase |
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