Steam and microwave joint enzyme deactivation method of artemisia integrifolia
A technology for inactivating artemisia buds and enzymes, which is applied in the direction of heating and preserving fruits/vegetables, etc., which can solve the problems of short storage period, unfavorable deactivation of artemisia annua buds by blanching, and low enzyme inactivation rate, so as to achieve low loss of nutrients, Avoid the yellowing of the vegetable body and effectively inactivate the enzyme
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specific Embodiment approach 1
[0008] Specific embodiment 1: select the Artemisia annua buds of consistent size, no mechanical damage, no damage by disease and insect, drain and weigh 30g sample after cleaning, steam temperature is 100°C, treatment time 1min, microwave power 400W, treatment time 2min. Under the conditions of this process, the inactivation rate of polyphenol oxidase (PPO) and catalase (CAT) in Artemisia annua buds reached 95.01% and 96.84%. The original crisp and tender texture characteristics can still be maintained, and the loss rates of vitamin C and chlorophyll are only 16.33% and 13.17%.
specific Embodiment approach 2
[0009] Specific embodiment 2: select the Artemisia annua buds of the same size, no mechanical damage, no damage by disease and insect, drain and weigh 30g samples after cleaning, steam temperature is 100°C, treatment time 1.5min, microwave power 400W, treatment time 1.5min. Under the conditions of this process, the inactivation rate of polyphenol oxidase (PPO) and catalase (CAT) in Artemisia annua buds reached 95.65% and 96.88%. The original crisp and tender texture characteristics can still be maintained, and the loss rates of vitamin C and chlorophyll are 16.56% and 13.85%.
specific Embodiment approach 3
[0010] Specific embodiment 3: select the Artemisia annua buds of the same size, no mechanical damage, no damage by disease and insect pests, drain and weigh 30g samples after cleaning, the steam temperature is 100°C, the treatment time is 2min, the microwave power is 400W, and the treatment time is 1min. Under the conditions of this process, the inactivation rate of polyphenol oxidase (PPO) and catalase (CAT) in Artemisia annua buds reached 96.74% and 97.45%. The original crisp and tender texture characteristics can still be maintained, and the loss rates of vitamin C and chlorophyll reach 16.81% and 14.23%.
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