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 (1. 214122;2. 325003) : 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 643.3 :A :1673 1689(2013)04 0375 06 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 214122China;2. Wenzhou Chanmao Food Ltd. CoWenzhou 325003China) 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 2 000 [1] ; ; ; : 2012-05-14 : 863 (2011AA100802) * : (1962 ) E-mail:min@jiangnan.edu.cn 2013 32 4 貎貞貦
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 105 150 g 0.09 MPa 7) 300 r/min 1 8 min 1.1 1.1.1 实验材料 CaCO 3 H 2 SO 4 8) : H 2 O 2 Na 2 CO 3 : ; 9) : : 1.3 1.1.2 实验设备 : 1.3.1 感官评定方法 10 ; : ;HH-S : ; : 100 ;SPX : ;UV2600 : ;DL-60B : 1 ;CR-400 : 2 ( ) 1.3.2 色泽的测定 : 1.2 1.2.1 工艺流程 ( ) L* a* b* 5 L* ; 1.2.2 操作要点 a* / ;b* / [5] 1) 1.3.3 水分的测定 GB 5009.3 [6] 1.3.4 含油率的测定 10 mm GB5009.6 [6] 貎貞貧 Journal of Food Science and Biotechnology Vol.32 No.4 2013
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 ++ ++ 16-20 + + + + 12-16 + + ++ ++ 8-12 ++ ++ 4-8 0-4 Table 2 2 Sensory evaluation criteria for vacuum fried peas ++ ++ 16-20 + + + + 12-16 + + ++ ++ 8-12 ++ ++ 4-8 0-4 : + - 1.3.5 维生素 C 的测定 24- GB 12392 [6] 1.3.6 叶绿素的测定 80 % 2.1 1 g 2 ml 80% POD POD [7-8] 80% 15 ml 1 645 nm 663 nm [7] 80% 3 ( mg/g): (mg/g)=(20.2 A 645 nm +8.02 A 663 nm ) / 1.3.7 热烫温度的确定 POD 85 90 95 100 2.0 g 20 ml ph 5.5 1 POD 0.05 mol/l Fig. 1 Effect of different temperature on POD inactivation 4 4 000 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 100 1 min 85 POD 2 90 C 2013 32 4 貎貞貨
ZHU Yin-yinet al: Research the Effect of Blanching on the Quality of Vacuum Fried Peas Research Article 2 4 min 95 2 min 2.2 95 2 2.3 L* a* b* L* a* b* 95 3 3 L* 2 min a* b* a* b* 2 2.4 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* 0 57.548-16.127 41.522 39.875-6.987 30.530 1 64.505-16.493 39.493 42.502-6.766 28.783 2 64.194-16.532 31.340 43.414-6.985 27.361 4 69.082-14.872 37.328 45.514-5.513 29.494 6 72.701-13.56 39.707 49.348-4.879 31.353 3 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.4 2013
祝银银 等 : 热烫对真空油炸豌豆品质的影响 2.5 C C 2.5.1 维生素 C 标准曲线 4 2 min C 20~120 μg/ml 2.5.3 热烫时间对豌豆叶绿素质量分数的影响 A=0.003 1C+0.006 4 R 2 =0.999 6 [10] 95 6 Fig. 4 4 C Standard curve of Vitamin C 2.5.2 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]. : 2010. [ 2 ]. [M]. : 2008. [ 3 ]. [J]. 200526(7):147-149. XIAO Gong-nianDU Wei-huaZHOU Le-quanet al. The effect of different blanching time on the quality of vacuum frying 2013 32 4 貎貞貪
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