速冻菜豆加工工艺的研究

Study on processing fast frozen kidney bean

对“架豆王”菜豆的速冻保鲜工艺进行了研究,探讨了烫漂处理对速冻菜豆中多酚氧化酶(PPO)、过氧化物酶(POD)活性和菜豆感官品质的影响,以及抽真空和常压不同包装处理对速冻菜豆贮后品质的影响。结果表明,速冻菜豆的最佳热烫工艺为温度90～100℃,时间1.0～2.0min;此工艺可显著抑制PPO和POD的活性,能较好保存菜豆的感官品质;速冻菜豆采用真空包装的品质明显优于常压包装。

The paper mainly discussed restrained activities of PPO,POD and quality of fast frozen kidney bean by scalding using “Jiadouwang” as materials,and also studied the effects of different packing methods on stored quality of fast frozen kidney bean.The results showed that the best processing of frozen kidney bean was scalded in 90-100 ℃ for 1.0-2.0 min.This could inhibit greatly the activities of PPO and POD,the sensorial quality of kidney bean had been maintained well.For fast frozen kidney bean,the quality by vacuum packing was obviously better than that packed under normal pressure.