热烫条件对生姜汁内源酶与主要品质影响的研究

Effect of blanching treatments on endogenous enzymes and main qualities of ginger juice

摘要: 主要研究了不同的热烫方式(沸水热烫0.5、1.0、1.5、2.0min,100℃蒸汽热烫1.0、1.5、2.0min)对生姜过氧化物酶(POD)和多酚氧化酶(PPO)的钝化效果及对主要感官和营养品质的影响。结果表明,热烫钝酶的效果显著,沸水热烫和蒸汽热烫均导致了生姜汁颜色和营养成分的变化。综合各指标,蒸汽热烫1.5min的生姜汁仍能保持良好的色泽和高含量的总酚和姜辣素等成分,还能保持生姜典型的香气成分。

Abstract: The effect of blanching treatments( boiling water blanching for 0.5,1.0,1.5,2.0min and 100℃ steam blanching for 1,1.5 and 2.0min) on the enzyme inactivation and qualities of ginger juice were investigated.The effect of blanching on the enzyme inactivation was remarkable.Boiling water blanching and steam blanching all led to the browning and the nutrient changing of the ginger juice.In conclusion,the ginger juice blanched by steam for 1.5min could keep the color and high content of total phenol and gingerol component,it also could keep the typical aroma components of the ginger.