樊建; 赵天瑞; 曹建新
昆明理工大学食品工程研究中心; 昆明理工大学食品工程研究中心; 昆明理工大学食品工程研究中心 昆明650224; 昆明650224; 昆明650224
【中文摘要】 研究了在不同的烫漂温度及时间下黑牛肝菌过氧化物酶(Peroxidase,POD)活性的变化,烫漂及冻藏对黑牛肝菌过氧化物酶活性、氨基酸、矿质元素、维生素及氨基酸态氮等成分的影响。结果表明:采用95～96℃烫漂温度效果最好,在3min内过氧化物酶活性降低了95.5%,烫漂及冻藏都使黑牛肝菌营养成分受到不同程度的损失。建议采用-80℃以下温度不经烫漂而冻结,冻品在-26℃冰箱中贮藏12个月,其营养价值保持很好。
【英文摘要】 The changes of POD(Peroxidase) activity at different scalding temperature and time,and the effects of scalding and freezing preservation on POD activity,amino acid,mineral elements,vitamins and amino acid nitrogen in Boletus aereus were studied.The results show that the best scalding temperature is 95～96℃,its POD activity decrease 95.5% in 3 minutes.Scalding and freezing preservation had effect on nutritive value of Boletus aereus in varying degree.The author propose that unscalded Boletus aereus was frozen under-80℃,and the frozen food were stored 12 months at-26℃,its nutritive value was kept all right.
【中文关键词】 黑牛肝菌; 冻结; POD活性; 营养价质
【英文关键词】 Boletus aereus; freezing temperature; scalding; POD activity; nutritive value
【文献出处】 中国食用菌,Edible Fungi of China,编辑部邮箱,2006年02期 【DOI】CNKI:SUN:ZSYJ.0.2006-02-018