不同漂烫处理对冷冻毛豆仁品质的影响  

Effect of different blanching methods on the quality of vegetable soybeans

作　　者：姜玉[1,2] 程新峰[1,2] 蒋凯丽[1,2] 

机构地区：[1]安徽师范大学功能性食品研究所,安徽芜湖241002 [2]安徽师范大学环境科学与工程学院,安徽芜湖241002

出　　处：《食品工业科技》2017年第5期108-113,119,共7页Science and Technology of Food Industry

基　　金：安徽省自然科学基金(1608085QC55);安徽师范大学博士科研启动基金项目(2014bsqdjj52);安徽师范大学项目培育基金(2015xmpy12);国家级大学生创新创业训练计划项目(201510370022)

摘　　要：为了阐明新型预处理在冷冻蔬菜品质保持方面的优势,本研究通过LF-NMR和GC-MS等检测手段,比较研究了传统漂烫、声热处理和微波处理对毛豆仁色泽、风味及营养品质的影响。结果表明:漂烫处理显著降低了毛豆仁的L*值、a*值及抗坏血酸含量,但却显著提高了b*值(p<0.05)。相比热水漂烫,声热处理和微波处理较好地保留了毛豆仁的抗坏血酸和叶绿素含量。LF-NMR检测显示,毛豆仁弛豫时间T2谱中出现4个水分峰,其横向弛豫时间分别为T21(<1 ms)、T22(1~8 ms)、T23(40~50 ms)、T24(>250 ms)。漂烫处理后毛豆仁的弛豫时间T22和T23显著降低(p<0.05)。声热处理样品的自由水相对含量(M24)明显低于微波处理和热水漂烫样品(p<0.05)。氨基酸分析显示,毛豆仁含有7种必需氨基酸,且必需氨基酸/总氨基酸之比为35.2%,是一种优质蛋白来源,但不同漂烫处理对氨基酸的种类及含量影响不大。不同漂烫处理的毛豆仁挥发性物质种类及含量均存在明显差异,其中主要风味物质1-辛烯-3-醇和2-庚烯醛在声热处理下含量最高,分别为5.70%和9.64%。To clarify the advantage of new pre-processing techniques on the quality retention of frozen vegetables, the effects of blanching,thermosonication and microwave treatments on the sensory characteristics and nutritional quality of vegetable soybean were studied by using a variety of analytical methods, such as LF-NMR and GC-MS.The results showed that blanching significantly reduced the L ＊ value, a ＊ value and ascorbic acid content, but significantly increased the b ＊ value of vegetable soybean（p 〈 0.05）.Compared with conventional blanching,thermosonication and microwave treatments were better to retain the ascorbic acid content and chlorophyll content of vegetable soybean. Results showed that there were four distinct water populations in the data of multi-exponential fitting of vegetable soybeans LF-NMR T2 transverse relaxation time, which were T2 （ 〈 1 ms） ,T22 （ 1-8 ms） ,T23 （40-50 ms）and T24（ 〉250 ms） ,respectively,Compared with untreated samples,the values of T22 and T23 in vegetable soybean after blanching were decreased significantly（p 〈 0.05 ） .The relative content of free water（ M24 ） in samples treated by thermosonieation was significantly less than that in both microwave and conventional blanching samples （p 〈 0.05）. Amino aeid analysis showed that vegetable soybean was a kind of high quality protein source,since it contained 7 kinds of essential amino adds, and the ratio of essential amino amds/total amino acid was up to 35.2% .However, there was no significant difference in the kind and content of amino acids in vegetable soybean treated by different pretreatment. GC/MS results showed that there were significant differences in the types and content of volatile substances of samples pre-treated by different blanching methods.The values of 1-octen-3-ol and 2-heptenal in samples treated by thermosoncation, which were the main flavoring substances of vegetable soybean,were up to 5.70% and 9.64% ,respectively.

关 键 词：毛豆仁 漂烫 微波处理 声热处理 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]