速冻保鲜对毛豆营养品质的影响研究  

Effect of Quick Freezing on Nutritional Quality of Soybeans

作　　者：董玉玮[1] 曹泽虹[1] 苗敬芝[1] 陈学红[1] 曹修成 DONG Yuwei;CAO Zehong;MIAO Jingzhi;CHEN Xuehong;CAO Xiucheng(School of Food and Biology Engineering,Xuzhou University of Technology,Xuzhou,Jiangsu 221018,China;Xuzhou Manchun Food Co.,Ltd.,Xuzhou,Jiangsu 221747,China)

机构地区：[1]徐州工程学院食品与生物工程学院,江苏徐州221018 [2]徐州满春食品有限公司,江苏徐州221747

出　　处：《农产品加工》2023年第1期12-16,共5页Farm Products Processing

基　　金：丰县科技计划项目(FX202007)。

摘　　要：为了研究速冻贮藏时间对毛豆营养成分和品质的影响,采用质构分析、营养物质检测等技术,测定速冻贮藏不同时间毛豆的硬度、内聚性、弹性等质构特性、含水量、持水力、叶绿素、POD、SOD、CAT酶活及MDA含量,确定毛豆在贮藏期间营养品质的变化。结果表明,速冻毛豆在28 d贮藏期间内,营养成分叶绿素降至2.36 mg/100 g,硬度降至74.63 N,内聚性降至0.16,弹性降至1.44,持水力降至86.27%,POD酶活降至394.27 U/g,CAT酶活降至7.21 U/mg prot,MDA含量增至22.13 nmol/mg prot,均有显著性变化。说明采用速冻工艺保鲜毛豆,在28 d贮藏期间,其营养成分含量和品质在逐渐下降,应结合其他物理、化学保鲜技术进行综合贮藏。In order to study the effect of quick-frozen storage time on the nutritional composition and quality of soybeans,texture analysis,nutrient detection and other technologies were used to determine the hardness,cohesion,elasticity and other texture characteristics,water content,water holding capacity,chlorophyll,POD,SOD,CAT enzyme activities and MDA content of soybeans during quick-frozen storage,so as to determine the changes of nutritional quality of soybeans during storage.The results showed that during the 28 d storage period,the nutrient content of quick-frozen soybeans decreased to 2.36 mg/100 g,hardness to 74.63 N,cohesion to 0.16,elasticity to 1.44,water holding capacity to 86.27%,pod enzyme activity to 394.27 U/g,cat enzyme activity to 7.21 U/mg prot and MDA content to 22.13 nmol/mg prot.The results showed that the nutrient content and quality of soybeans preserved by quick freezing process were gradually decreasing during 28 days storage,and should be stored comprehensively in combination with other physical and chemical preservation technologies.

关 键 词：毛豆 速冻 品质 影响 

分 类 号：TS214.2[轻工技术与工程—粮食、油脂及植物蛋白工程]