摘要
为了改善毛豆在加工和贮藏过程中易发生的褐变反应,研究热水烫漂、高温蒸汽热烫和超声波结合热水烫漂三种热处理方式对毛豆品质变化的影响,并利用单因素试验和响应面分析法优化抗坏血酸、柠檬酸、L-半胱氨酸三种护色剂的最佳配比。结果表明:通过分析过氧化物酶(POD)相对活性,三种热处理下毛豆的烫漂终点分别为热水烫漂120 s、高温蒸汽热烫300 s和超声波结合热烫处理90 s。根据护色效果和部分营养及感官品质的保持能力,发现当超声波结合热烫处理90 s时热处理工艺的效果最佳。复合护色剂的最佳配比为抗坏血酸0.15%、柠檬酸0.11%和L-半胱氨酸0.11%,色调角实际测量值是109.651°,与回归模型预测值基本一致,研究结果可为毛豆的贮藏保鲜与加工提供重要参考。
In order to improve the browning reaction of edamame bean during processing and storage,the effects of hot water blanching,high temperature steam blanching and ultrasonic combined hot water blanching on the quality of edamame bean were explored.Simultaneously,single factor experiment and response surface methodology were used to investigate the color-preserving agent with optimal ratio of ascorbic acid,citric acid and L-cysteine.The results indicated that 120 s of hot water blanching,300 s of high temperature steam blanching and 90 s of ultrasonic combined hot water blanching are the blanching end points of edamame bean by analyzing the relative activity of peroxidase(POD).According to the effect of color protection and maintenance of some nutritional and sensory qualities,ultrasonic combined hot water blanching for 90 s is the most suitable heat treatment process.The optimal ratio of the compound color-preserving agent was 0.15% of ascorbic acid,0.11% of citric acid and 0.11% of L-cysteine,and the actual measured value of hue angle is 109.651° which was basically consistent with the predicted value of regression model.It could provide a certain reference for storage and processing of edamame for the study.
作者
李雅丽
林春寅
姜薇
杜传来
LI Ya-li;LIN Chun-yin;JIANG Wei;DU Chuan-lai(School of Food Engineering,Anhui Science and Technology University,Fengyang,233100,Anhui;School of Tourism,Huangshan University,Huangshan,245041,Anhui)
出处
《蚌埠学院学报》
2024年第2期9-16,共8页
Journal of Bengbu University
基金
安徽省教育厅高校协同创新项目(GXXT-2019-011)。
关键词
毛豆
烫漂
响应面
护色剂
edamame bean
blanching
response surface methodology
color-preserving agent
