Effects of Steam Blanching High Temperature-Short Time(HT-ST) on Enzymes and Nutrients of Boletus aereus

Abstract:

In this manuscript,effects of steam blanching(high temperature-short time,HT-ST) on enzymes and nutrients of Boletus aereus were studied,the most important nutrients including total phenols,solube total sugar,ascorbic acid and soluble protein were compared with the different treat conditions,such as time,material volume and vapor pressure.Through the single factor experiment of,based on the single factor experiment result,an orthogonal test was designed.With the comprehensive evaluation and analysis of effects of enzyme inactivation and nutrients preservation,the optimum condition was determined.