高温短时蒸汽处理对玛咖黑芥子酶活性及品质的影响

doi:10.3864/j.issn.0578-1752.2012.21.013

Abstract

Abstract: 【Objective】 In order to obtain more glucosinolates and improve the quality of the maca after storage and processing, the application of high temperature-short time steam blanching (HTSTSB) on myrosinase inactivation was investigated. 【Method】Three main factors, which would influence the myrosinase activity and glucosinolates content of maca, such as steam pressure, steam processing time and material capacities, were considered in the phase of single factor tests. Based on the result, the response surface methodology (RSM) test was designed. 【Result】With the comprehensive evaluation and analysis of effects of myrosinase inactivation and glucosinolates preservation, the optimum conditions were obtained as follows: steam pressure was 0.35 MPa, steam processing time was 50 s, and the material capacity was 240 g. Under the optimal conditions, the myrosinase activity of maca was lowered to 1.96%, and the retained content of glucosinolates could reach to 0.98%. Nutrients were retained more by HTSTSB compared to hot water blanching and microwave blanching. 【Conclusion】 The myrosinase activity of maca could be effectively passivated by HTSTSB, and sensory quality was better maintained after treatment. Compared with conventional blanching, HTSTSB has a clear advantage.

Key words: maca, high temperature-short time steam blanching, myrosinase, glucosinolates

TU Xing-Hao, ZHENG Hua, ZHANG Hong, GAN Jin, ZHANG Wen-Wen, LI Kun, XU Juan. Effects of High Temperature-Short Time Steam Blanching (HTSTSB) on Myrosinase Activity and Nutrients of Maca[J].Scientia Agricultura Sinica, 2012, 45(21): 4447-4456.

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Effects of High Temperature-Short Time Steam Blanching (HTSTSB) on Myrosinase Activity and Nutrients of Maca

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