摘要
为了改善脱水豇豆品质,优化脱水豇豆漂烫工艺,采用漂烫处理对新鲜豇豆过氧化物酶钝化,通过单因素试验考察漂烫温度、漂烫时间以及NaCl浓度3个主要因素对豇豆过氧化物酶(POD)活性、色调角的影响。在此基础上通过响应面分析得到优化组合条件:漂烫温度100℃、漂烫时间110 s和NaCl浓度0.77%,POD活性和色调角预测值分别是10.032 U/(min·g FW)和129.833°,实际测量值分别是9.9 U/(min·g FW)和128.275°,相对误差分别为-1.3%和-1.2%。研究建立了脱水豇豆漂烫工艺的回归模型,可为豇豆的深加工提供一定的参考依据。
The quality of dehydrated cowpea optimize blanching process was improved. The blanching was applied to denature peroxidase in fresh cowpeas, single factor test experiments were carried out to investigate the effects of the blanching treatment temperature, time and NaCl concentration on the residual activity of peroxidase and the hue-angle of cowpea. On this basis, response surface test was designed to optimize the combination conditions as followings： the activity of POD and the hue angle prediction value were 10.032 U/ （min·g FW） and 129.833° when the blanching condition was set with the blanching temperature at 100 ℃, the blanching time at 110 s and the concentration of NaCl at 0.77%, the actual yields were 9.9 U/（min·g FW） and 128.275°, and the relative error were -1.3% and -1.2% respectively. The regression model of dehydrated cowpea blanching technique was established, which will provide a certain reference basis for deep processing of dehydrated cowpea.
出处
《食品工业》
北大核心
2017年第7期55-59,共5页
The Food Industry
基金
新疆农业科学院青年科技基金项目(xjnkq-2014041)
关键词
豇豆
响应面
过氧化物酶
色调角
cowpea
response surface
peroxidase
hue angle
