樊建; 趙天瑞; 曹建新
昆明理工大學(xué)食品工程研究中心; 昆明理工大學(xué)食品工程研究中心; 昆明理工大學(xué)食品工程研究中心 昆明650224; 昆明650224; 昆明650224

【中文摘要】 研究了在不同的燙漂溫度及時(shí)間下黑牛肝菌過氧化物酶(Peroxidase,POD)活性的變化,燙漂及凍藏對(duì)黑牛肝菌過氧化物酶活性、氨基酸、礦質(zhì)元素、維生素及氨基酸態(tài)氮等成分的影響。結(jié)果表明:采用95～96℃燙漂溫度效果最好,在3min內(nèi)過氧化物酶活性降低了95.5%,燙漂及凍藏都使黑牛肝菌營養(yǎng)成分受到不同程度的損失。建議采用-80℃以下溫度不經(jīng)燙漂而凍結(jié),凍品在-26℃冰箱中貯藏12個(gè)月,其營養(yǎng)價(jià)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.

【中文關(guān)鍵詞】 黑牛肝菌; 凍結(jié); POD活性; 營養(yǎng)價(jià)質(zhì)
【英文關(guān)鍵詞】 Boletus aereus; freezing temperature; scalding; POD activity; nutritive value

【文獻(xiàn)出處】 中國食用菌,Edible Fungi of China,編輯部郵箱,2006年02期 【DOI】CNKI:SUN:ZSYJ.0.2006-02-018