Freeze-thaw enzyme infusion was used to soften lotus root and carrot, and to develop texture-modified foods. Samples were dipped into 0.25% cellulase solution with different vacuum pressures (0–0.05 MPa), vacuum times (5–30 min), and restoration times (0–120 min). Effects of these treatments on maximum force and pH were determined. Overall, the maximum force and pH of samples decreased as vacuum pressure, and vacuum and restoration times increased. The texture softening rate (K) and residual texture (δ) were obtained from a first-order model, and results showed that the K value of the lotus root increased as vacuum time increased. K and δ values for the carrot decreased as vacuum time increased. A regression analysis confirmed that lotus root texture was strongly influenced by restoration time, while carrot texture was more affected by vacuum time. Overall, color values were lower for untreated samples compared to treated sample. Compared with cooked samples, samples cooked after freeze-thaw enzyme infusion with restoration showed a significantly reduced maximum force by 84% for lotus root and 58% for carrot. These data suggested that treatment with freeze-thaw enzyme infusion followed by restoration before cooking helps soften lotus root and carrot tissue.

冻融酶输注用于软化莲root和胡萝卜，并开发质地改良食品。将样品浸入具有不同真空压力（0–0.05 MPa），真空时间（5–30分钟）和恢复时间（0–120分钟）的0.25％纤维素酶溶液中。确定了这些处理对最大力和pH的影响。总体而言，样品的最大作用力和pH值随着真空压力的增加而降低，并且真空度和恢复时间增加。从一阶模型获得质地软化率（K）和残余质地（δ），结果表明，随着真空时间的增加，莲root的K值增加。胡萝卜的K和δ值随着真空时间的增加而降低。回归分析证实，恢复时间对莲lotus质地的影响很大，而真空时间对胡萝卜质地的影响更大。总体而言，未处理样品的色值低于处理样品。与煮熟的样品相比，冻融酶注入并修复后煮熟的样品显示lotus的最大力明显降低了84％，胡萝卜降低了58％。这些数据表明，用冻融酶输注进行处理，然后在烹饪之前进行恢复有助于软化莲lotus和胡萝卜组织。