前處理方式對預腌蘿卜果膠酶活性和脆度的影響

汪 欣，汪立平，，*，吳正鈞，艾連中，趙 勇

（1.上海海洋大學上海水產品加工及貯藏工程技術研究中心，上海201306；2.光明乳業股份有限公司乳業生物技術國家重點實驗室，上海600597）

前處理方式對預腌蘿卜果膠酶活性和脆度的影響

汪 欣1，汪立平1，2，*，吳正鈞2，艾連中2，趙 勇1

（1.上海海洋大學上海水產品加工及貯藏工程技術研究中心，上海201306；2.光明乳業股份有限公司乳業生物技術國家重點實驗室，上海600597）

以白蘿卜為材料，研究了熱風干燥、熱燙和高鹽預腌漬等泡菜常用的前處理方式對其果膠酶活性的影響，同時觀察原料脆度變化。實驗表明，在模擬秋季室外晾曬條件即30℃熱風干燥條件下，蘿卜果膠酶活性先升高后降低，同時蘿卜脆度也有不同程度下降，跟失水量密切相關，蘿卜最佳失水量為35%，此時脆度下降約45%，果膠酶活性降低約20%；在熱燙條件下，溫度越高，蘿卜果膠酶活性降低越快，最佳熱燙條件為60℃、10min，此時原料脆度降低15%，果膠酶活性降低約27%；鹽濃度對果膠酶活性的影響有顯著影響，在低濃度鹽條件下（NaCl＜4%），鹽腌漬對酶活有促進作用，在高濃度鹽條件下（NaCl＞6%），鹽腌漬對果膠酶酶活有顯著抑制作用。綜合考慮前處理方式對蘿卜原料果膠酶活性的抑制和脆度的影響，高鹽預腌漬效果更好。

干燥，熱燙，果膠酶，脆度

Abstract：Radishes were used as raw material to study on three commonly pretreatment methods including heated-air drying，blanching and high-salt pickling，activities of pectinase and brittleness were investigated.The result showed that，in the conditions of 30℃ hot-air which imitated the outside temperature in autumn，activities of pectinase of radishes rose at beginning and then declined，the brittleness of radishes declined too，changes were closely related to the water loss，losing 35%water was the optimum condition，as a result of that the brittleness dawn to 45%and the the activity of pectinase falt 20%.Different conditions of blanching had an enormous impact on the activities of pectinase.The result indicated that the optimum condition was 60℃，remaining 10min，under these conditions，as a result of that the brittleness dawn to 15%and the activity of pectinase fell 27%.Sodium concentration had significant effect on the activity of pectinase.In the low-salt condition（NaCl＜4%），pickling could increase the activity of pectinase，in the high-salt condition（NaCl＞6%），pickling could reduce the activity of pectinase.These factors taken together，pretreatment methods influenced on the activity of pectinase and brittleness.Given the influence on the activity of pectinase and brittleness by different pretreatment methods，high-salt pickling in the beginning was the best method.

Key words：water loss；blanching；pectinase；brittleness

脆度是衡量果蔬類泡菜品質的重要指標，泡菜的軟化嚴重影響其食用價值和經濟效益。果蔬泡制前的預處理對成品泡菜的品質影響非常大，因此要求泡菜原料預處理后，盡可能的保留有原來的品質。……