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A fast inactivation method

A blunt enzyme, fast technology, applied in food science, food preservation, preservation of fruits/vegetables through radiation/electrical treatment, etc., can solve the problems of insufficient enzyme deactivation time, unsatisfactory effect of blunt enzymes, etc., to achieve easy to overcome The effect of changing the color of the material, improving the strengthening effect, and effectively inactivating the enzyme effect

Active Publication Date: 2018-01-16
HENAN UNIV OF SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although far-infrared radiation has a better effect of inactivating enzymes and can inhibit enzymatic browning to a certain extent, the time for inactivating enzymes is still not short enough, and the effect of inactivating enzymes is still unsatisfactory.

Method used

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  • A fast inactivation method
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Effect test

Embodiment 1

[0021] Honeysuckle is rich in polyphenol oxidase and phenolic substances, which are prone to enzymatic browning during storage, resulting in a large loss of active ingredients and serious browning of product color. Therefore, it is necessary to effectively inactivate the polyphenol oxidase in honeysuckle before processing. The commonly used inactivation method is steam inactivation. Although the steam inactivation enzyme can realize the inactivation of the enzyme activity within a few minutes, it is easy to cause severe shrinkage of the honeysuckle, and its color also changes from the green of the fresh material to an abnormal green. At present, farmers often use drying rooms to dry honeysuckle, and use sulfur dioxide produced by burning coal to protect the color of honeysuckle, but sulfur is easy to remain in honeysuckle, resulting in excessive sulfur. The use of chemical reagents to inhibit enzyme activity will easily cause changes in the physiological activity of honeysuckl...

Embodiment 2

[0028] The fast blunt enzyme method of honeysuckle in the present embodiment, comprises the following steps:

[0029] (1) Select fresh honeysuckle, which is green in color and plump in appearance, and laid flat on a mesh material tray for standby, with a material layer thickness of 4mm;

[0030] (2) Turn on the far-infrared radiation, the radiation power is 1000W, and the peak wavelength is 5 μm. After reaching the working parameters, quickly place the mesh material tray filled with fresh honeysuckle on the ultrasonic radiation plate, and adjust the distance between the far-infrared radiation plate and the fresh honeysuckle. The distance between them is 5cm, the ultrasonic wave is turned on, the ultrasonic power is set to 800W, the frequency is 20kHz, and the inactivated enzyme is treated for 1min.

Embodiment 3

[0032] The fast blunt enzyme method of honeysuckle in the present embodiment, comprises the following steps:

[0033] (1) Select fresh honeysuckle, which is green in color and plump in appearance, and laid flat on a mesh material tray for standby, with a material layer thickness of 4mm;

[0034] (2) Turn on the far-infrared radiation, the radiation power is 1000W, and the peak wavelength is 5 μm. After reaching the working parameters, quickly place the mesh material tray filled with fresh honeysuckle on the ultrasonic radiation plate, and adjust the distance between the far-infrared radiation plate and the fresh honeysuckle. The distance between them was 10cm, the ultrasonic wave was turned on, the ultrasonic power was set to 400W, the frequency was 100kHz, and the blunt enzyme was treated for 1.5min.

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Abstract

The invention discloses a quick enzyme inactivation method and belongs to the technical field of agricultural product processing. The method comprises the following steps: performing far-infrared radiation and contact ultrasonic treatment on a material to be treated, wherein the distance between a far-infrared radiation source and the material to be treated is 5-10 cm, the far-infrared radiation power is 500-1,000 W, the peak wavelength is 5-15 microns, the contact ultrasonic power is 400-800 W, and the frequency is 20-100 kHz. According to the method, a power ultrasound process is combined with a far-infrared radiation process, the processes of quickly inactivating enzyme and effectively inhibiting enzymatic browning are performed by cavitation, mechanical and impact effects of ultrasonic waves and heat and spectrum effects of far-infrared radiation, 90% of polyphenol oxidase in the material is inactivated after the material is subjected to enzyme inactivation for 1-3 minutes, and the color difference of the material subjected to enzyme inactivation is only 0.58-1.12. The method is suitable for agricultural products such as honeysuckle unsuitable for conventional blanching, stewing or chemical enzyme inactivation.

Description

technical field [0001] The invention relates to a rapid enzyme inactivation method, which belongs to the technical field of agricultural and sideline product processing. Background technique [0002] Enzymatic browning is an important reaction in the storage, processing and transportation of agricultural products, which can significantly affect product quality. It is generally believed that phenolic substances in plant organs or tissues are oxidized to quinones and water under the action of enzymes, and quinones are then non-enzymatically polymerized to form brown substances, resulting in color browning, that is, enzymatic browning. Substrate (phenolic substances), enzyme and oxygen are the three conditions for enzymatic browning. Taking honeysuckle as an example, under normal circumstances, because the regional distribution of enzymes and substrates in cells limits the enzymatic reaction, fresh honeysuckle is difficult to brown. However, during the preservation process, d...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L3/26A23L3/30A23B7/015
CPCA23B7/015A23L3/26A23L3/30
Inventor 刘云宏苗帅孙悦朱文学段续任广跃
Owner HENAN UNIV OF SCI & TECH
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