不同冻结速率对毛豆冻藏过程中品质的影响  

Effects of Different Freezing Rates on the Characteristics of Vegetable Soybean during Frozen Storage

作　　者：赵菲[1] 张旭[2] 荆红彭 关文强[1,3] 邳冠男 杨瑞丽[4] 刘斌[4] 

机构地区：[1]天津市食品生物技术重点实验室天津商业大学生物技术与食品科学学院,天津300134 [2]天津市农作物研究所,天津300384 [3]中国农业科学院农产品加工研究所,北京100193 [4]天津市制冷技术重点实验室天津商业大学工学院,天津300134

出　　处：《制冷学报》2015年第5期113-118,共6页Journal of Refrigeration

基　　金：天津市农作物研究所所长基金重点项目(2013005);天津市高等学校创新团队培养计划(TD12-5049);天津市科技支撑计划重点项目(14ZCZDNCO0016)资助~~

摘　　要：以毛豆为试材,研究了-35℃鼓风冻结(风速8 m/s)、-35℃静止冻结和-18℃静止冻结三种冻结方式对毛豆冻结温度变化曲线及冷冻毛豆在-18℃冻藏过程中解冻后汁液流失率、硬度、细胞膜透性、丙二醛、叶绿素、维生素C等品质指标的变化,为选择适宜的毛豆速冻方式提供参考。结果表明:-35℃鼓风冻结冷冻速度最快,毛豆通过最大冰晶生成带的时间最短,仅为40 s,而-35℃和-18℃静止冻结所用时间分别为6 min和1 h左右。三种不同冻结方法对冷冻毛豆贮藏过程中解冻后的质构和汁液流失率,及冻藏过程中的细胞膜透性、丙二醛、叶绿素和维生素C含量等指标有显著影响。毛豆冻结过程中冻结温度越低、风速越高,毛豆冻藏过程中的质构、细胞膜完整性和营养成分等劣变速度越慢。-35℃鼓风冻结的毛豆在冻藏过程中品质显著好于-18℃静止冻结,是较好的毛豆冻结方法。In order to determine optimal freezing methods for vegetable soybean, effect of three freezing rates of - 35 ℃ with 8 m/s wind, - 35 ℃ and - 18 ℃ on freezing temperature curve and the quality index changes of frozen vegetable soybean stored at - 18 ℃ were investigated. The results showed that freezing at -35 ℃ with 8 m/s wind had best freezing speed. Under the condition, the zone of maximum ice crystal formation in vegetable soybeans took the shortest time of 40 s, while freezing at -35 % and - 18 ℃took about 6 minutes and 1 h, respectively. Freezing methods had significantly influence on the texture, drip loss rate, membrane permeability, MDA content, chlorophyll content, Vc content. In general, the lower temperature and faster freezing speed during freezing, the obviously lower speed of quality deterioration during storage. Quality of soybean frozen at - 35 ℃ with 8 m/s wind was significantly better than that frozen at - 18 ℃ , so freezing at - 35 ℃ with 8 m/s is suitable for the rapid freezing of vegetable soybean.

关 键 词：毛豆 速冻 冻结速率 冻藏 

分 类 号：TS205.7[轻工技术与工程—食品科学] S379[轻工技术与工程—食品科学与工程]