膨化黑毛豆仁保藏期间的品质稳定性  

Quality Stability of Puffed Black Edamames during Storage

作　　者：李大婧[1,2,3] 刘霞[2,3] 徐爱琴[2,3] 刘春泉[2,3] 

机构地区：[1]东北林业大学林学院,黑龙江哈尔滨150040 [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》2012年第24期330-334,共5页Food Science

基　　金：江苏省农业科技自主创新资金项目(CX(11)2067)

摘　　要：采用微波联合气流膨化技术制备黑毛豆仁脆粒产品,在不同温度和相对湿度条件下保藏6个月,考察其水分含量、水分活度、VC、叶绿素、花色苷、色泽、感官质量及微生物指标的变化情况。结果表明:高温、高湿都可导致产品水分含量和水分活度的增加,VC、叶绿素和花色苷含量降低,a*值增大。膨化黑毛豆仁在温度低于20℃、湿度低于70%的条件下保藏6个月,感官品质良好、符合食品卫生标准。This study aimed to investigate changes in moisture, VC, chlorophyll and anthocyanin content, water activity, color, sensory quality and microbiological indices of puffed black edamames, prepared by microwave drying combined with explosion puffing, during 6 months of storage under various conditions of temperature and relative humidity. High temperature or humidity could result in an increase in moisture content, water activity and a＊ value and a decrease in VC, chlorophyll and anthocyanin contents. After storage for 6 months at a temperature lower than 20 ℃ and a humidity level lower than 70%, the sensory quality of puffed black edamames remained good and could meet the food hygiene standard.

关 键 词：黑毛豆仁 膨化 保藏 品质 稳定性 

分 类 号：TS255.36[轻工技术与工程—农产品加工及贮藏工程]