Effects of of Individual Manufacturing Processes on the Quality Characteristics of Softened Green Broccolis Prepared with Freeze-Thaw Impregnation of Macerating Enzymes

摘要

In this study, a process for making softened green broccolis prepared with freeze-thaw impregnation of macerating enzymes was clarified. Blanching and freeze-thaw processes were required to achieve the corresponding firmness. The process that contributed the greatest to softening was an enzymatic reaction. The softened broccolis prepared with freeze-thaw impregnation of macerating enzymes exhibited 1/5 similar to 1/6 firmness values compared with broccolis boiled for 6 or 10 minutes, and did not show significant differences in ascorbic acid contents and colorimetrically-determined a* values. These results suggested that the freeze-thaw impregnation of macerating enzymes is an effective method to produce adequately softened green vegetables.