ZHU Yin-yinet al: Research the Effect of Blanching on the Quality of Vacuum Fried Peas Research Article 2) [2] 3) 2% Na 2 CO 3 30 min 4) 50 % [4] [3]

Size: px

Start display at page:

Download "ZHU Yin-yinet al: Research the Effect of Blanching on the Quality of Vacuum Fried Peas Research Article 2) [2] 3) 2% Na 2 CO 3 30 min 4) 50 % [4] [3]"

响材康
7 years ago
Views:

1 祝银银等 : 热烫对真空油炸豌豆品质的影响祝银银 1 张慜 *1 徐聚 2 徐保国 1 ( ; ) : 研究了热烫条件对真空油炸豌豆品质的影响实验结果表明 : 最佳的热烫温度是 95 热烫时间影响豌豆的色泽松脆性含水率含油率维生素 C 和叶绿素的质量分数综合比较发现 : 热烫 2 min 总体可接受性最好而且真空油炸豌豆的含水率含油率很低 ; 超过 2 min 含油率含水率降低不是很明显而且维生素 C 叶绿素质量分数迅速降低 : 豌豆 ; 真空油炸 ; 热烫 :S :A : (2013) Research the Effect of Blanching on the Quality of Vacuum Fried Peas ZHU Yin-yin 1 ZHANG Min *1 XU Ju 2 XU Bao-guo 1 (1. School of Food Science and TechnologyJiangnan UniversityWuxi China;2. Wenzhou Chanmao Food Ltd. CoWenzhou China) Abstract: Blanching conditions on the vacuum fried peas were researched in this paper. The results showed that the optimum temperature of blanching was 95. The blanching time affected the colorthe crispnessthe content of moistureoilvitamin C and chlorophyll of the peas. The overall consideration showed that when the peas blanched 2 minnot only the vacuum fried peas had the best acceptabilitybut also had very low content of moisture and oil. When the blanching time was more than 2 minthe content of oil and moisture didn't reduce obviouslywhile the content of Vitamin C and chlorophyll reduced quickly. Keywords: peasvacuum friedblanching [1] ; ; ; : : 863 (2011AA100802) * : (1962 ) min@jiangnan.edu.cn 貎貞貦

2 ZHU Yin-yinet al: Research the Effect of Blanching on the Quality of Vacuum Fried Peas Research Article 2) [2] 3) 2% Na 2 CO 3 30 min 4) 50 % [4] [3] 5) -20 6) C 4 L g 0.09 MPa 7) 300 r/min 1 8 min 实验材料 CaCO 3 H 2 SO 4 8) : H 2 O 2 Na 2 CO 3 : ; 9) : : 实验设备 : 感官评定方法 10 ; : ;HH-S : ; : 100 ;SPX : ;UV2600 : ;DL-60B : 1 ;CR-400 : 2 ( ) 色泽的测定 : 工艺流程 ( ) L* a* b* 5 L* ; 操作要点 a* / ;b* / [5] 1) 水分的测定 GB [6] 含油率的测定 10 mm GB [6] 貎貞貧 Journal of Food Science and Biotechnology Vol.32 No

3 祝银银等 : 热烫对真空油炸豌豆品质的影响 Table 1 1 Sensory evaluation criteria for peas after blanching Table 2 2 Sensory evaluation criteria for vacuum fried peas : 维生素 C 的测定 24- GB [6] 叶绿素的测定 80 % g 2 ml 80% POD POD [7-8] 80% 15 ml nm 663 nm [7] 80% 3 ( mg/g): (mg/g)=(20.2 A 645 nm A 663 nm ) / 热烫温度的确定 POD g 20 ml ph POD 0.05 mol/l Fig. 1 Effect of different temperature on POD inactivation rpm/min 10 min time (0.05 mol/l 1 POD 85 4 min 2% H 2 O 2 ) 90 3 min POD 95 POD 2 min POD min 85 POD 2 90 C 貎貞貨

4 ZHU Yin-yinet al: Research the Effect of Blanching on the Quality of Vacuum Fried Peas Research Article 2 4 min 95 2 min L* a* b* L* a* b* L* 2 min a* b* a* b* Fig. 2 Effect of blanching time on the sensory evaluation for peas before and after frying 95 3 Tab. 3 3 Effect of blanching time on the color of peas before and after frying /min L* a* b* L* a* b* Fig. 3 3 ; 1 min 1 min 4 min Effect of blanching time on the moisture and oil content of vacuum fried peas 貎貞販 Journal of Food Science and Biotechnology Vol.32 No

5 祝银银等 : 热烫对真空油炸豌豆品质的影响 2.5 C C 维生素 C 标准曲线 4 2 min C 20~120 μg/ml 热烫时间对豌豆叶绿素质量分数的影响 A= C R 2 = [10] 95 6 Fig. 4 4 C Standard curve of Vitamin C 热烫时间对豌豆维生素 C 质量分数的影响 6 Fig. 6 Effect of blanching time on the chlorophyll content C of peas [9] 95 6 C 5 2 min 2 min 3 : 5 C C Fig. 5 Effect of blanching time on the Vitamin C content of peas 95 2 min C 5 2 min C : [ 1 ]. [M]. : [ 2 ]. [M]. : [ 3 ]. [J] (7): XIAO Gong-nianDU Wei-huaZHOU Le-quanet al. The effect of different blanching time on the quality of vacuum frying 貎貞貪

6 ZHU Yin-yinet al: Research the Effect of Blanching on the Quality of Vacuum Fried Peas Research Article soybean[j]. Technology200526(7): (in Chinese) [ 4 ] Paulo F.a SilvaRosana G..Moreira. Vacuum frying of high-quality fruit and vegetable -based snacks [J]. Food Science and Technology200841: [ 5 ]. [J] (1): FAN Liu -pingwang Wei -qinsun Jin -caiet al. The experimental research of vacuum frying broad bean [J]. Drying technology and equipment20086(1): (in Chinese) [ 6 ]. [M]. : [ 7 ]. [J] (3): RUAN Hong-weiZHANG MinZHOU Xianget al. Optimization of desalting and vacuum frying of salicornia bigelovii torr[j]. Journal of food science and biotechnology200928(3): (in Chinese) [ 8 ] Savas KBahceciArda Serpenet al. Study of lipoxygenase and peroxidase as blanching indicator enzymes in peas:change of enzyme activityascorbic acid and chlorophylls during frozen storage[j]. Journal of food Engineering200566: [ 9 ] M. [M]. : [10]. [J] (11): HAN LinZHANG hai-dewan Jing. Research progress based on green maintaining methods of the chlorophyll of fruits and vegetable[j]. Food industry science and technology200930(11): (in Chinese) ( ): 456 : : : : : : xshy@cashq.ac.cn : :(010) :(010) : : : ( ) 1993 ( ) : (Cell Reprogramming) (ES) (ips) : IPS ; ~3 1. ;2. ; 3. IPS 1:1~1.2 貎貟財 Journal of Food Science and Biotechnology Vol.32 No

H 2 SO ml ml 1. 0 ml C 4. 0 ml - 30 min 490 nm 0 ~ 100 μg /ml Zhao = VρN 100% 1 m V ml ρ g

H 2 SO ml ml 1. 0 ml C 4. 0 ml - 30 min 490 nm 0 ~ 100 μg /ml Zhao = VρN 100% 1 m V ml ρ g 16 6 2018 11 Chinese Journal of Bioprocess Engineering Vol. 16 No. 6 Nov. 2018 doi 10. 3969 /j. issn. 1672-3678. 2018. 06. 004 1 2 1 1 1. 330200 2. 330006 4 Box-Behnken 1 25 g /ml 121 92 min 2 6. 284%