微波烫漂与热水烫漂毛豆仁风味成分比较  

Comparison of the Flavor of Green Soybean with Microwave and Hot Water Blanching

作　　者：卓成龙[1,2,3] 李大婧[2,3] 宋江峰[2,3] 金邦荃[1] 刘春泉[2,3] 

机构地区：[1]南京师范大学金陵女子学院,江苏南京210097 [2]江苏省农业科学院农产品加工研究所,江苏南京210014 [3]国家农业科技华东(江苏)创新中心,农产品加工工程技术研究中心,江苏南京210014

出　　处：《食品科学》2010年第18期321-324,共4页Food Science

基　　金：江苏省农业科技自主创新资金项目(CX(10)232)

摘　　要：选取苏ZY01和苏ZY02两个毛豆品种,采用微波烫漂方法和热水烫漂进行处理,用GC-MS分析并比较经响应曲面优化的较佳微波烫漂工艺和传统的热水烫漂工艺条件对毛豆仁挥发性风味成分的影响。结果显示:1-辛烯-3-醇、异戊醛、2-癸烯醛、2-庚烯醛、戊醛、1-辛烯-3-酮、3-辛酮、己醛、己醇等对毛豆仁产生重要影响的化合物在优化的微波烫漂中均比热水烫漂保存好,表明微波烫漂对毛豆仁风味形成贡献较大。In order to investigate the effect of microwave blanching on the volatile components of soybean,green soybean samples from the varieties of Su ZY01 and Su ZY02 were treated by optimized microwave blanching and hot water blanching.The results showed that the important volatile components of soybean,including 1-octen-3-ol,3-methyl-butanal,2-decenal,2-heptenal,pentanal,1-octen-3-one,1-hexanol and hexanal were maintained better in microwave blanching than in hot water blanching.Thus,microwave blanching makes great contributions to the formation of green soybean flavor,which can provide a theoretical reference for the improvement of green soybean blanching process.

关 键 词：毛豆仁 风味成分 微波烫漂 热水烫漂 

分 类 号：TS205.7[轻工技术与工程—食品科学]