| 微波处理切分莲藕防褐变技术的研究 |
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| 引用本文： | 张少颖.微波处理切分莲藕防褐变技术的研究[J].中国农学通报,2010,26(3):72-76. |
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| 作者姓名： | 张少颖 |
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| 作者单位： | 山西师范大学食品工程系,山西临汾,041004 |
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| 基金项目： | 山西师范大学博士科研启动费 |
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| 摘 要： | 为寻求一种简便、高效的微波处理切分莲藕的防褐变方法，经单因素和正交试验得出微波处理的最佳工艺参数为：微波火力为P50，微波处理时间为80s，藕片厚度为5-6mm。莲藕经此工艺加工后，抑制了藕片贮藏过程中PPO的活性，降低了藕片的褐变度，减少了淀粉、糖、蛋白质等主要营养成分损失，在4℃条件下可保存7d。
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| 关 键 词： | 词：国外甘蔗品种 词：国外甘蔗品种 引进 蔗茎产量 蔗糖分 |
| 收稿时间： | 2009-09-02 |
| 修稿时间： | 2009-09-15 |
Study on Anti-browning of Fresh-cut Lotus Root by Microwave |
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| Zhang Shaoying.Study on Anti-browning of Fresh-cut Lotus Root by Microwave[J].Chinese Agricultural Science Bulletin,2010,26(3):72-76. |
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| Authors: | Zhang Shaoying |
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| Institution: | Zhang Shaoying (Department of Food Engineering,Shanxi Normal University,Linfen Shanxi 041004) |
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| Abstract: | In order to find a simple and highly-efficient anti-browning microwave technology of fresh-cut lotus root by microwave treatment,microwave fire power,microwave time and the thickness of lotus root at different levels were applied to the single factor testing and orthogonal experiments.The results showed that the best technology parameters were as that:the microwave fire power of P50,the microwave time of 90s,the thickness of lotus root of 5-6mm;it was the most effective way to inhibit PPO activity,to reduce... |
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| Keywords: | microwave fresh-cut lotus root anti-browning |
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