The invention discloses a steam and
microwave joint
enzyme deactivation method of
artemisia integrifolia. The steam and
microwave joint
enzyme deactivation method comprises the following specific steps: removing impurities from fresh
artemisia integrifolia, cleaning, and draining off; firstly,
blanching the fresh
artemisia integrifolia through a steam generator at 75-100 DEG C for 1-3.0 minutes; and treating the sample which is blanched by steam through a
microwave heating device, wherein the power is set to be 300-550W and the
heating time is set to be 1-3.0 minutes, and thus finishing the overall
enzyme deactivation treatment. Treatment such as color protection,
brittleness-keeping and
salting is carried out on the deactivated sample, and finally
vacuum packing is carried out, so as to obtain the final
artemisia integrifolia product. The method disclosed by the invention is reasonable in
processing equipment design, appropriate in technological parameter selection, and suitable for enzyme deactivation of leaf vegetables, stem and leaf vegetables and wild vegetables;
high energy consumption of a conventional enzyme deactivation method can be reduced; the
enzyme inhibition rate can be effectively improved; the
plant tissue structure is kept; and meanwhile, the defects that vegetable bodies become soft and yellow, and are relatively large in
nutrient loss caused by traditional enzyme deactivation are overcome. According to the method, a basis can be provided for storage and preservation of wild vegetables and
food processing and development.