《烫漂及硬化处理对苹果果块品质的影响及机理研究》毕业学术论文.docVIP

PAGE 烫漂及硬化处理对苹果果块品质的影响及机理研究 摘要 苹果营养但不利于贮运。苹果脯不仅营养也便于贮运，果脯加工需要经过漂烫及硬化处理。研究烫漂及硬化处理对苹果块品质影响及机理研究，品质影响及机理研究，是为了进一步做好苹果加工提供思路和理论基础。本次研究旨在研究烫漂及硬化处理对苹果块品质影响及机理，找出保障苹果脯饱满感同时又防止褐变的最佳方法。实验结果表明：当漂烫温度选择100℃和漂烫时间为4分钟时，可以较好的起到抑制酶活性的作用。5％溶液硬化3小时可以达到较好的硬化效果。 关键词：苹果，漂烫，硬化，品质 Effection of Blanching and hardening to the quality of apple piecese and its mechanism Abstract AbstractApple is nutritional, but not conducive to the storage and transportation. Candied apple is not only nutritious but also easy to storage and transportation after blanching and hardening treatment.The study of blanching and hardening of apple pieces quality impact and mechanism provide a theoretical basis and ideas to further improve the processing of apple, and this study aims to find out the best way to prevent apple browning under the case its full of meat through this method.The experimental results show that four minutes blanching time can well inhibit the enzyme activity when choosing 1oo℃.In the meantime, keeping it in5% solution for three hours can play better sclerosis effect . Keywords: apple, float very hot, hardening, quality 目 录 TOC \o 1-4 \h \z \u HYPERLINK \l _Toc295940005 1 绪 论 PAGEREF _Toc295940005 \h 1 HYPERLINK \l _Toc295940006 1.1 课题背景及目的 PAGEREF _Toc295940006 \h 1 HYPERLINK \l _Toc295940007 1.2 研究现状和发展趋势 1 HYPERLINK \l _Toc295940010 1.3课题研究内容 6 HYPERLINK \l _Toc295940011 2 实验材料与方法 7 HYPERLINK \l _Toc295940012 2.1 材料与试剂 7 HYPERLINK \l _Toc295940013 2.1.1 原料 7 HYPERLINK \l _Toc295940014 2.1.2 仪器和试剂 7 HYPERLINK \l _Toc295940015 2.2 实验方法 7 HYPERLINK \l _Toc295940016 2.2.1 漂烫 7 HYPERLINK \l _Toc295940019 2.2.2 维生素C的测定 7 HYPERLINK \l _Toc295940025 2.2.3 过氧化物值酶活性的测定 9 HYPERLINK \l _Toc295940026 2.2.4硬度测定 10 HYPERLINK \l _Toc295940028 3.实验结果与分析 PAGEREF _Toc295940028 \h 10 HYPERLINK \l _Toc295940029 3.1实验结果 PAGEREF _Toc295940029 \h 10 HYPERLINK \l _Toc295940030 3.1.1温度影响 PAGEREF _Toc295940030 \h 10 HYPERLINK \l _Toc295940031 3.1.2 时间影响 PAGEREF _Toc295940031 \h 1