Method for inhibiting activity of polyphenol oxidase in whole wheat flour

Abstract

The invention provides a method for inhibiting the activity of polyphenol oxidase in whole wheat flour, which is used for combined treatment on the whole wheat flour by utilizing an antioxidant and ultrasonic waves. The method comprises the following concrete steps of: (1) pretreatment; (2) combined treatment by using the antioxidant and the ultrasonic waves: adding ascorbic acid or reduced glutathione into a suspension liquid, stirring for 3min, and then carrying out ultrasonic treatment by using an ultrasonic crushing instrument under the working parameters that the ultrasonic power is 450-750w, every ultrasonic time is 20-28s, the chill time is 2-10s, and the total ultrasonic treatment time is 1-3min, wherein the ascorbic acid occupies 0.5-1.5% of the weight of the suspension liquid, and the reduced glutathione occupies 0.25-1% of the suspension liquid; and (3) filtering and drying. The method can be used for effectively inhibiting the activity of the polyphenol oxidase in whole wheat flour, lowering the brown stain degree of whole wheat noodles and prolonging the shelf life of the whole wheat noodles and is short in treatment time, high in efficiency, low in cost and capable of being applied to industrial production.

Description

technical field [0001] The invention belongs to the technical field of flour processing, in particular to a method for inhibiting the activity of polyphenol oxidase in whole wheat flour. Background technique [0002] The surface color of whole wheat noodles often darkens during short-term storage, that is, browning, which not only affects the sensory evaluation of noodles, but also affects the flavor and quality of noodles. Studies have shown that there are two types of noodle browning, enzymatic browning and non-enzymatic browning, and enzymatic browning is the main type. Polyphenol oxidase is the main factor that causes enzymatic browning of whole wheat noodles and other whole wheat flour products. It catalyzes the phenolic substances in flour to produce brown pigment under aerobic environment, making noodles brown and dark, shortening the shelf life Expect. Therefore, it is necessary to effectively prevent browning by inhibiting the activity of polyphenol oxidase in who...

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