不同品种及货架期对泡豇豆质量的影响  

Quality influence of pickled-cowpea in different varieties and shelf life

作　　者：陈玲[1] 冯宽[2] 向娟[1] 卢跃华[3] 张其圣[2] 杨建[1] 潘绍坤[1] 

机构地区：[1]成都市农林科学院,成都611130 [2]四川省食品发酵工业研究设计院,成都611130 [3]四川省种子站,成都610041

出　　处：《食品科技》2017年第10期48-51,共4页Food Science and Technology

基　　金：四川省"十三五"科技支撑计划项目(2016NZ0007;2013NZ0055);四川蔬菜创新团队加工专用品种引进与选育岗位项目

摘　　要：对3种豇豆品种原料在不同货架期后进行泡渍,测定其原料与泡豇豆产品的理化指标、感官评价,同时对原料进行了农艺性状鉴定。结果表明所有参试样品的理化指标与感官品质均有差异。感官品质随着货架期的延长成下降趋势,均以放置1 d的货架期泡渍产品感官评价最高。不同品种经不同货架期再泡渍后的产品品质有所差异,其中J-9品种(成豇9号)表现出优异的商品品质:总酸发酵多、还原糖含量与Vc含量较高、粗纤维含量较少,泡渍效果最好,且放置3 d与其他2个品种放置1 d后的泡渍性能相当。In this study, we detected the changes of the physical and chemical indexes, sensory evaluation among the three kinds of cowpea raw cultivars, which were soaked after different shelf life. Besides, identification of agronomic traits of raw materials were analyzed. Results showed that the sensory quality of all tested samples decreased with the extension of shelf life. And the sensory evaluation was the highest in one day shelf life of the product. The quality of different varieties was variant after different shelf life. However, The J-9 variety （Chengjiang No.9） showed excellent product quality： more total acid, higher content of reducing sugar and Vc, less content of crude fibre, and soaking effect was best. Its soaking performance after the shelf life of three days was equivalent with other two varieties after one day shelf life.

关 键 词：泡豇豆原料 货架期 产品质量 

分 类 号：TS255.54[轻工技术与工程—农产品加工及贮藏工程]