摘要
研究结果表明,鲜毛豆在92～100℃的热水中烫漂80～100s,荚、粒色泽翠绿,脂肪氧化酶失活,口感好、无豆腥味。烫漂80s,热烫使毛豆粗蛋白质含量上升,粗脂肪含量呈下降趋势,但影响不显著。在0、5和10℃冷水中冷却,冷却后-18℃速冻,热烫、冷却及冷却速冻的工艺处理对毛豆粗蛋白质和粗脂肪含量影响不显著。
The results showed as follows： After the fresh vegetable soybean was heating in 92-100℃ water for 80-100 seconds, it kept pod and grain emerald green, lost fat oxidase activity, and tasted nicely with no bean smell. Hence heating in 92- 100℃ water for 80 seconds, cooling in three 0.5 and 10 ℃ water respectively ,then freezed at - 18℃,there is no significant difference on the contents of crude protein and fat of dry vegetable soybean between different heating and cooling temperature.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2006年第6期223-227,共5页
Food Science
基金
广西壮族自治区青年科学基金资助项目(桂科青0229018)
关键词
毛豆
热烫
冷却
品质
green soybean
heating
cooling
quality
