Study Of Heat-Processing And Ambient Temperature Storage Conditions Of Typha Latifolia.L

The project of this research was to study the high-temperature sterilization andpasteurization of Typha latifolia.L, then to develop the technology of ambient storage ofTypha latifolia.L and conquer the problem that Typha latifolia.L can not be stored for morethan one month under ambient temperature, storage time of Typha latifolia.L can beprolonged. Firstly, in order to get the optical heat-treatment condition of Typha latifolia.L, the effectof heat-treatment time on the peroxidase activity, ascorbic acid content, shear force and colordifference is measured, with the combination of o-phenylediamine test, the heat-treatmentmethod of Typha latifolia.L is to heat the Typha latifolia.L in water at 100℃ for 4min thencool fast. Secondly, in order to inhibit the peroxidase activity in Typha latifolia.L and prevent theenzymatic browning of product, the effect of pH value of reaction solution and heat-treatmentsolution, heat-treatment time, storage temperature, the addition amounts of L- cysteine andsulphite on the peroxidase activity is studied. The result indicate that prolonging theheat-treatment time, or decrease the ph value of reaction solution and heat-treatment solution,or adding L- cysteine or sulphite can inhibit the peroxidase activity or regeneration amountsof peroxidase activity. Thirdly, in order to get the high temperature sterilization method of Typha latifolia.L, theeffect of intensity, time and temperature of sterilization on the color score, shear force, colordifference, ascorbic acid content is measured. The optical high temperature sterilizationmethod is to heat the raw material of Typha latifolia.L in water at 100℃ for 4min then coolfast, after vacuum package the Typha latifolia.L is sterilized at 115℃ for 15.92min and thencool entirely. During the sterilization decrease the sterilization intensity or increase thesterilization is good to inhibit the browning of Typha latifolia.L under high temperaturesterilization. The condition of complexion of Zn2+ with chlorophyll to stabilize thechlorophyll to prevent the browning of chlorophyll in green Typha latifolia.L is studied. Finally, in order to solve the problem of browning of Typha latifolia.L with pH value of4.0, the effect of addition mounts of sulphite on aroma, flavor, surface color, shear force, colordifference is measured, the comparison of the content of total phenol, reducing sugar, totalsugar, ascorbic acid and free amino acid in the Typha latifolia.L with different additionamount of sulphite is performed. The conclusion can be drew that the browning of pasteurizedTypha latifolia.L with the pH value during storage is mainly caused by the peroxidase activity.So the optical pasteurization method for the production of Typha latifolia.L is to heat theTypha latifolia.L in water at 100℃ for 4min then cool fast, adjust the pH value to 3.0 and addL- cysteine at the ratio of 1‰ in the production then pasteurization at 100℃ for 10minbefore vacuum package can prevent the browning of Typha latifolia.L. the lower thestorage temperature; the better the surface color of Typha latifolia.L , the storage at 20℃ candecrease the cost of production of Typha latifolia.L and do not cause visible browning.