毛豆热烫护色工艺的研究

Research on Blanching and Color Protection of Green Soy Bean

DOI：10.3969/j.issn.1673-1689.2012.11.006

中文关键词: 毛豆 热烫 护色 响应面 过氧化物酶

英文关键词: green soy bean blanching color protection response surface methodology peroxidase

基金项目:国家农业科技成果转化基金项目(2010C22031)

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中文摘要:

针对毛豆加工贮藏过程中色泽不稳定的特性,重点研究了毛豆预处理过程中的护色剂热烫工艺,利用响应面优化法得出最优条件为:热烫温度100℃、时间3 min、醋酸锌质量分数0.06%、抗坏血酸质量分数0.14%,并且在此条件下,过氧化物酶的活性完全丧失,进一步保证了产品色泽的稳定性。

英文摘要:

In this manuscript,the blanching treatment technology with color fixation was investigated to develop an efficient process for keeping color stability of green soy bean during processing and storage.According to the response surface methodology,the optimum conditions was determined and listed as follows blanching temperature 100 ℃,blanching time 3 min,,the zinc acetate concentration 0.06% and the ascorbic acid concentration 0.14%.under the optimum conditions,the peroxidase activity was inhibited and the stability of food color was ensured.

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