Position: Home > Articles > Study on Optimum Blanching Time in Quick-frozen Processing for Vegetable Broad Bean "Tongcan(xian) 6"
Journal of Yangtze University(Natural Science Edition)Agricultural Science Volumn
2010,7
(3)
63-65
"通蚕(鲜)6号"蚕豆速冻加工适宜烫漂时间的研究
作 者：
陈惠;王学军;陈满锋;顾国华
单 位：
江苏沿江地区农业科学研究所
关键词：
通蚕(鲜)6号;蚕豆(Vicia faba);速冻加工;烫漂时间;过氧化物酶
摘 要：
为掌握"通蚕(鲜)6号"蚕豆(Vicia faba)在速冻加工过程中的适宜烫漂时间,采用过氧化氢气泡法测定了经热水烫漂0、20、40、60、80、100、120 s的青豆仁的过氧化物酶活性.随后,将各处理均贮藏4个月,并分别对各处理蚕豆贮藏前后的色泽、口感、综合评定3项指标进行评分.结果表明烫漂80 s时,在贮藏前、后的综合评定均值为最高,且品质稳定,并与过氧化物酶活性测定的结果相一致,故80 s为最适宜的烫漂时间.
译 名：
Study on Optimum Blanching Time in Quick-frozen Processing for Vegetable Broad Bean "Tongcan(xian) 6"
摘 要：
In order to determine the optimum blanching time in the quick-frozen processing for vegetable broad bean "Tongcan(xian) 6",the activity of peroxidase in green peas blanched in the boiling water for 0,20,40,60,80,100,120 seconds respectively were measured with hydrogen peroxide bubbles method.At the same time,the evaluation method was used to scroe the samples which were stored for four months on the three index,that were bean color,taste and comprehensive assessment.The results indicated that when the broad bean is blanched for 80 s,the synthesis evaluation average value were highest both before and after storage,and the quality is stable.It was consistent with the results of peroxide enzyme activity.Therefore,80 s is suitable blanching time for vegetable broad bean "Tongcan(xian) 6".
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