Department of Food and Nutrition, Sangmyung University, Seoul 03016, Republic of Korea.
Food Chem. 2021 Aug 15;353:129440. doi: 10.1016/j.foodchem.2021.129440. Epub 2021 Mar 3.
To prepare texture-softened burdock that maintains its original shape, the effect of three different pretreatments before pectinase reaction (ENZ) up to 3 h: heating and drying (HD), freeze-thawing after heating and then drying (HFTD), or freeze-drying after heating (HFD) was compared. The hardness of raw burdock could be decreased by 15% after ENZ up to 3 h. The order of hardness by pretreatment was HFD (-93.3%) < HFTD (-80.7%) < HD (-52.8%) < R (raw), implying that the burdock could be softened by pretreatment itself. By the combination of pretreatment and ENZ, HFTD-ENZ for 3 h or HFD-ENZ over 2 h produced excellent softening. Hardness less than 2.0 × 10 (N/m) was obtained by HFD followed by ENZ over 2 h, and this could possibly be ingested by the tongue without chewing. More chlorogenic acid was also detected with those samples.
为了制备保持原始形状的质地柔软的牛蒡，比较了三种不同预处理方法（ENZ 前的热处理和干燥（HD）、加热后冷冻-解冻再干燥（HFTD）和加热后冻干（HFD））对果胶酶反应（ENZ）3 小时的影响。ENZ 处理 3 小时后，原料牛蒡的硬度可降低 15%。预处理硬度顺序为 HFD（-93.3%）<HFTD（-80.7%）<HD（-52.8%）<R（原料），表明预处理本身可以使牛蒡软化。通过预处理和 ENZ 的组合，HFTD-ENZ 处理 3 小时或 HFD-ENZ 处理 2 小时以上可产生极好的软化效果。HFD 预处理后再进行 2 小时以上的 ENZ 处理，可得到硬度小于 2.0×10（N/m）的样品，这种样品可能无需咀嚼即可被舌头吞咽。这些样品中还检测到更多的绿原酸。
