速冻白芦笋嫩茎的生理生化变化

亚热带植物科学 ›› 1995, Vol. 24 ›› Issue (01): 8-12.

速冻白芦笋嫩茎的生理生化变化

蔡龙祥¹,吴金珠¹,胡维冀¹,黄维南¹,吕荣欣²

1. 福建省亚热带植物研究所, 厦门 361006;
2. 福建省厦门市肉类联合加工厂, 厦门 361004

收稿日期:1994-10-18 出版日期:1995-03-10 发布日期:1995-03-10

Physiological and Biochemical Changes in Deep-frozen Asparagus Spears

Cai Longxiang¹, Wu Jinzhu¹, Hu Weiji¹, Huang Weinan¹, Lu Rongxin²

1. Fujian Institute of Subtropical Botany, Xiamen 361006;
2. Xiamen Meat Processing Plant, Xiamen 361004

Received:1994-10-18 Online:1995-03-10 Published:1995-03-10

摘要/Abstract

摘要： 白芦笋嫩茎经过清洗、护色、烫漂、冷却等处理后,其生理生化发生了变化。清洗的水温5~7℃,白芦笋的多酚氧化酶和过氧化氢酶活性、呼吸强度和粗纤维含量均较低;护色中加入没食子酸丙酯和焦亚硫酸钠起护色和降低这两种酶的作用;烫漂的水温90~95℃、pH 5.3~5.5、烫漂1.5~2.0分钟,白芦笋的两种酶钝化,外观乳白略透明,细菌总数、大肠菌群和大肠杆菌都达到卫生要求;烫漂后立即冷却才能降低细胞透性,达到外观的标准。

关键词: 芦笋, 速冻, 多酚氧化酶, 过氧化氢酶, 呼吸强度, 粗纤维

Abstract: The physiological and biochemical changes in deep-frozen asparagus (Asparagus officinalis) spears were investigated.The activity of polyphenol oxidase and catalase,respiratory intensity and crude fiber content were lower when asparagus spears were cleaned in water of 5~7℃,Propyl gallate and sodium pyrosulfite reduced both the enzyme activity and protected color of asparagus spears,When asparagus spears were blanched in water of 90~92℃ for 1.5~2.0 min at pH 5.3~5.5,both the enzyme activi-ties were deactivated and asparagus spears were creamy white and somewhat transparent in appearance;the bacterium quantum,coliform bacteria and colon bacillus conformed to hygienic standard. The asparagus spears were cooled immediately after being blanched to decrease cell permeability and keep the standard appearance.

Key words: Asparagus, Deep-frozen, Polyphenol oxidase, Catalase, Respiratory intensity, Crude fiber

蔡龙祥,吴金珠,胡维冀,黄维南,吕荣欣. 速冻白芦笋嫩茎的生理生化变化[J]. 亚热带植物科学, 1995, 24(01): 8-12.

Cai Longxiang, Wu Jinzhu, Hu Weiji, Huang Weinan, Lu Rongxin. Physiological and Biochemical Changes in Deep-frozen Asparagus Spears[J]. Subtropical Plant Science, 1995, 24(01): 8-12.

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