摘要
为探讨微波功率和烫漂时间对大豆加工品质的影响,获取大豆微波烫漂的最佳工艺,采用响应面法对微波处理后大豆的过氧化物酶(POD)、硬度及叶绿素保留率进行研究。结果表明,当微波功率为750 W、烫漂时间为50 s时,大豆的硬度为1 610.2 g,叶绿素保留率为91.55%,POD相对活性为3.91%,与模型预测值基本符合。说明利用响应面法优化微波烫漂工艺是可行的,微波烫漂时间(50 s)与功率(750 W)组合方案具有实际应用价值,可为微波烫漂在大豆速冻加工中的应用提供理论依据。
As a new technology, microwave blanching is widely used in the field of food processing in recent years, which is conducive to maintain the stability of frozen food quality. In order to explore the impact of microwave power and action time on processing, and to optimize the technology, the response surface methodology （RSM） was used to evaluate the activity of peroxidase （POD）, hardness and retention rate of chlorophyll in soybean after treatment, on the basis of single factor test. When the microwave power was set at 750 W for 50 s, the hardness of broad beans was 1 610. 2 g, retention rate of chlorophyll was 91. 55%, and relative activity of POD was 3. 91%, which were basically in line with the predicted values. It indicated that using RSM to optimize the blanching conditions was feasible, and the combination scheme of microwave power at 750 W for 50 s would be optimal technique for microwave blanching in frozen processing of soybean.
出处
《江苏农业学报》
CSCD
北大核心
2013年第4期870-875,共6页
Jiangsu Journal of Agricultural Sciences
基金
南通市农业科技创新与产业化项目(HL2011011)
关键词
大豆
微波烫漂
响应面法
中心组合设计
Soybean
Microwave
Blanching
Response surface analysis methodology
Central composite design method
