不同冻结与解冻方法对毛豆仁品质的影响  

Effect of freezing and thawing methods on quality of edamame

作　　者：刘春泉[1,2] 卓成龙[1,2,3] 李大婧[1,2] 吴海虹[1,2] 朱丹宇[1,2] 刘春菊[1,2] 

机构地区：[1]江苏省农业科学院农产品加工研究所,江苏南京210014 [2]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 [3]南京师范大学金陵女子学院,江苏南京210097

出　　处：《江苏农业学报》2012年第1期176-180,共5页Jiangsu Journal of Agricultural Sciences

基　　金：江苏省农业科技自主创新基金项目[CX(10)232]

摘　　要：冻结、解冻的方法对速冻蔬菜的品质有着极其重要的影响。为探明冻结和解冻方法对毛豆仁品质的影响,该研究测定了不同冻结与解冻处理后毛豆仁各项营养、理化指标的变化。结果表明:不同冻结和解冻方法对毛豆仁汁液流失率、VC、叶绿素、硬度和微观结构影响的程度不同,快速冻结能够较好地保存毛豆仁营养、硬度以及组织结构;快速冻结毛豆仁,25℃鼓风解冻后其品质较好;不同解冻方法对慢速冻结毛豆仁营养、硬度及组织结构等影响较小。In order to compare and analyze the effects of different freezing and thawing modes on the quality of edamame,the physicochemical index and nutritive value of edamame undergone freezing and thrawing were investigated.The results showed that freezing and thawing approaches had different effects on drip loss,VC contents,chlorophyll contents,hardness and microstructure of edamame.In general,the nutrients,hardness and microstructure of quickly-frozen edamame were preserved better.The blast thawing at 25 ℃ was the best way to defrost quickly-frozen edamame.For slowly-frozen edamame,thawing modes did not display major effects on its quality.

关 键 词：毛豆 冻结 解冻 微观结构 品质 

分 类 号：TS205.7[轻工技术与工程—食品科学]