atuВестник Алматинского технологического университетаThe Journal of Almaty Technological University2304-568X2710-0839АО "АТУ"10.48184/2304-568X-2023-3-30-36atu-1546Research ArticleТЕХНОЛОГИЯ ПИЩЕВОЙ И ПЕРЕРАБАТЫВАЮЩЕЙ ПРОМЫШЛЕННОСТИFOOD AND PROCESSING INDUSTRY TECHNOLOGYВлияние процесса бланширования овощей на пероксидазную активность и содержание витамина С и β-каротинаEffect of vegetable blanching process on peroxidase activity and content of vitamin C and β-carotenehttps://orcid.org/0000-0001-5684-0621МуратЛ. А.MuratL. A.

Технический факультет, Кафедра Технологии пищевых и перерабатывающих производств, младший научный сотрудник

010000, г.Астана, проспект Женис 62

010000, Astana, Zhenis Avenue 62

linaraazamatkyzy@mail.ruhttps://orcid.org/0000-0001-9595-0559ТоймбаеваД. Б.ToimbayevaD. B.

010000, г.Астана, проспект Женис 62

010000, Astana, Zhenis Avenue 62

https://orcid.org/0000-0001-9534-2721КамановаС. Г.KamanovaS. G.

710000, г. Сиань

710000, Xi'an

https://orcid.org/0000-0003-1441-9796ЕрмековЕ. Е.YermekovY. Y.

010000, г.Астана, проспект Женис 62

010000, Astana, Zhenis Avenue 62

https://orcid.org/0000-0002-7248-1531МуратханМ.MuratkhanМ.

071400, г.Семей, ул.Глинки 20А

071400, Semey, Glinka Street 20А

https://orcid.org/0000-0003-1831-3315БулашевБ. К.BulashevB. K.

010000, г.Астана, проспект Женис 62

010000, Astana, Zhenis Avenue 62

https://orcid.org/0000-0002-6043-4658ОспанкуловаГ. Х.OspankulovaG. Kh.

010000, г.Астана, проспект Женис 62

010000, Astana, Zhenis Avenue 62

НАО "Казахский агротехнический университет им.С.Сейфуллина"Казахстан«S.Seifullin Kazakh Agrotechnical University» NJSCKazakhstanНАО «Казахский агротехнический университет им.С.Сейфуллина»Казахстан«S.Seifullin Kazakh Agrotechnical University» NJSCKazakhstanСеверо-Западный университет сельского и лесного хозяйстваКитайNorthwest A&F UniversityChinaНАО «Университет имени Шакарима города Семей»Казахстан«Shakarim University of Semey» NJCSKazakhstan202308092023133036Copyright © Мурат Л.А., Тоймбаева Д.Б., Каманова С.Г., Ермеков Е.Е., Муратхан М., Булашев Б.К., Оспанкулова Г.Х., 20232023Мурат Л.А., Тоймбаева Д.Б., Каманова С.Г., Ермеков Е.Е., Муратхан М., Булашев Б.К., Оспанкулова Г.Х.Murat L.A., Toimbayeva D.B., Kamanova S.G., Yermekov Y.Y., Muratkhan М., Bulashev B.K., Ospankulova G.K.This work is licensed under a Creative Commons Attribution 4.0 License.https://www.vestnik-atu.kz/jour/article/view/1546

Для предотвращения действия ферментов, вызывающих потерю вкуса, цвета и текстуры овощей и фруктов, используется процесс бланширования. Также бланширование позволяет удалить некоторую поверхностную грязь и инактивировать микроорганизмы, осветляет цвет, смягчает и помогает замедлить потерю витаминов. В настоящих исследованиях внимание сосредоточено на подборе оптимальных режимов процесса бланширования овощей, при которых происходит подавление пероксидазной активности, с одновременным сохранением витамина С и β-каротина. Для определения оптимальных режимов бланширования при разной продолжительности были использованы: паровая обработка образца, обработка горячей водой с температурой 95oС и бланширование микроволновым излучением. В результате исследований установлено, что бланширование исследованных образцов паром в течение 120 секунд и обработка микроволновым излучением в течение 90 секунд для моркови и 60 секунд для тыквы являются более щадящими способами обработки по сравнению с кипячением, и именно эти методы целесообразно использовать для дальнейших исследований. Результаты показали, в сравнении с паром и горячей водой, обработка овощей микроволновым излучением эффективнее инактивирует пероксидазу. Кипячение как способ бланширования нежелателен, так как при данном способе при достижении максимальной инактивации пероксидазы происходит усиленное разрушение витамина С и β- каротина.

The blanching process is used to prevent the action of enzymes that cause the loss of taste, color and texture of vegetables and fruits. Blanching also removes some surface dirt and inactivates microorganisms, brightens the color, softens and helps to slow down the loss of vitamins. In the present studies, attention is focused on the selection of optimal regimes for the process of blanching vegetables, in which peroxidase activity is suppressed, while vitamin C and β-carotene are preserved. To determine the optimal blanching modes for different durations, the following were used: steam treatment of the sample, treatment with hot water at a temperature of 950C, and blanching with microwave radiation. As a result of the research, it was found that blanching the studied samples with steam for 120 seconds and microwave treatment for 90 seconds for carrots and 60 seconds for pumpkin are more gentle processing methods compared to boiling, and it is these methods that should be used for further research. The results showed that microwave treatment was the most effective in terms of peroxidase inactivation compared to steam and hot water. Boiling as a blanching method is undesirable, since with this method, when the maximum inactivation of peroxidase is reached, there is an increased destruction of vitamin C and β-carotene.

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The authors declare that there are no conflicts of interest present.