适宜热烫条件保持双孢蘑菇片品质和颜色

为保持双孢蘑菇片的品质和颜色，采用85、90、95和100℃的热水分别对双孢蘑菇片进行不同时间的热烫处理，以未经热烫的双孢蘑菇片为对照，测定其干片抗坏血酸和总酚含量、抗氧化活性及其颜色的变化。结果表明：热烫后双孢蘑菇片的抗坏血酸和总酚含量分别损失66.67%～93.33%和12.33%～59.49%，抗氧化活性减弱16.86%～42.75%；与未热烫样品相比，热烫可使双孢蘑菇片亮度 L 值下降11.23%～30.63%，而色度变化不大，但总色差从10.12±0.55增到22.86±0.21。综合考虑热烫温度和时间对双孢蘑菇片抗坏血酸、总酚、抗氧化活性和颜色的影响，确定双孢蘑菇片的较佳热烫条件为...

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Bibliographic Details
Published in农业工程学报 Vol. 30; no. 7; pp. 268 - 273
Main Author 李静 李顺峰 王安建 陈瑾 田广瑞
Format Journal Article
LanguageChinese
Published 河南省农科院农副产品加工研究所,郑州,450002 2014
Subjects
双孢蘑菇
品质控制
抗氧化活性
温度
热烫
颜色
温度
热烫
blanching
品质控制
双孢蘑菇
颜色
quality control
color
agaricus bisporus
temperature
抗氧化活性
antioxidant activity
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ISSN1002-6819
DOI10.3969/j.issn.1002-6819.2014.06.032

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Summary:为保持双孢蘑菇片的品质和颜色，采用85、90、95和100℃的热水分别对双孢蘑菇片进行不同时间的热烫处理，以未经热烫的双孢蘑菇片为对照，测定其干片抗坏血酸和总酚含量、抗氧化活性及其颜色的变化。结果表明：热烫后双孢蘑菇片的抗坏血酸和总酚含量分别损失66.67%～93.33%和12.33%～59.49%，抗氧化活性减弱16.86%～42.75%；与未热烫样品相比，热烫可使双孢蘑菇片亮度 L 值下降11.23%～30.63%，而色度变化不大，但总色差从10.12±0.55增到22.86±0.21。综合考虑热烫温度和时间对双孢蘑菇片抗坏血酸、总酚、抗氧化活性和颜色的影响，确定双孢蘑菇片的较佳热烫条件为85~95℃温度下处理1~2 min，在此条件下能较好的保持双孢蘑菇片的营养品质和颜色。
Bibliography:11-2047/S
Button mushroom （Agaricus bisporus） is one of the most popular and valuable mushrooms in the world, and it is usually processed for long-time storage. Button mushrooms are a good source of vitamins, protein, phenolics, polysaccharose and many mineral elements. However, they are highly perishable commodities due to browning, water loss, senescence, and microbial attack, in which, browning reactions limit their shelf life to a few days. The enzyme polyphenoloxidase （PPO） is the responsible cause of this deteriorative process. In view of their highly perishable nature, button mushrooms must be processed to extend their commercial shelf life for off-season use. The production of heat-sterilized preserves represents most usual long-term preservation. Sterilization accounts for more than 60 percent of industrially processed mushrooms. In the preparation process of sterilized mushrooms, blanching is an important pre-treatment, which objectives may be：（i） to reduce enzymatic browning through thermal inactiva
ISSN:1002-6819
DOI:10.3969/j.issn.1002-6819.2014.06.032