食品工业科技2017，Vol.38Issue(5)：108-113,119,7.DOI:10.13386/j.issn1002-0306.2017.05.012
不同漂烫处理对冷冻毛豆仁品质的影响
Effect of different blanching methods on the quality of vegetable soybeans
摘要
Abstract
To clarify the advantage of new pre-processing techniques on the quality retention of frozen vegetables,the effects of blanching,thermosonication and microwave treatments on the sensory characteristics and nutritional quality of vegetable soybean were studied by using a variety of analytical methods,such as LF-NMR and GC-MS.The results showed that blanching significantly reduced the L* value,a* value and ascorbic acid content,but significantly increased the b* value of vegetable soybean (p ＜ 0.05).Compared with conventional blanching,thermosonication and microwave treatments were better to retain the ascorbic acid content and chlorophyll content of vegetable soybean.Results showed that there were four distinct water populations in the data of multi-exponential fitting of vegetable soybeans LF-NMR T2 transverse relaxation time,which were T21 (＜ 1 ms),T22 (1 ～ 8 ms),T23 (40～ 50 ms) and T24 (＞ 250 ms),respectively.Compared with untreated samples,the values of T22 and T23 in vegetable soybean after blanching were decreased significantly(p ＜ 0.05).The relative content of free water(M24) in samples treated by thermosonication was significantly less than that in both microwave and conventional blanching samples (p ＜ 0.05).Amino acid analysis showed that vegetable soybean was a kind of high quality protein source,since it contained 7 kinds of essential amino acids,and the ratio of essential amino acids/total amino acid was up to 35.2％.However,there was no significant difference in the kind and content of amino acids in vegetable soybean treated by different pretreatment.GC/MS results showed that there were significant differences in the types and content of volatile substances of samples pre-treated by different blanching methods.The values of 1-octen-3-ol and 2-heptenal in samples treated by thermosoncation,which were the main flavoring substances of vegetable soybean,were up to 5.70％ and 9.64％,respectively.关键词
毛豆仁/漂烫/微波处理/声热处理Key words
vegetable soybean/blanching/microwave treatment/thermosonication分类
轻工纺织引用本文复制引用
姜玉,程新峰,蒋凯丽..不同漂烫处理对冷冻毛豆仁品质的影响[J].食品工业科技,2017,38(5):108-113,119,7.基金项目
安徽省自然科学基金(1608085QC55) （1608085QC55）
安徽师范大学博士科研启动基金项目(2014bsqdjj52) （2014bsqdjj52）
安徽师范大学项目培育基金(2015xmpy12) （2015xmpy12）
国家级大学生创新创业训练计划项目(201510370022). （201510370022）
