青刀豆在速冻和冷藏过程中的品质变化

The Changes of Quality of Blue Lake during Freezing and Storage

对新鲜、加工后速冻的和在－２０℃贮藏６个月的青刀豆的品质变化进行了研究．内容包过干物质、ｐＨ值、酸度、糖、可溶性固形物、果胶物质、叶绿素和脱镁叶绿素．分析结果表明，烫漂和速冻可引起干物质、酸、糖和可溶性固形物含量的损失；脱镁作用发生的程度越少，颜色就越稳定．试验证明，青刀豆在－２０℃贮藏６个月后，品质变化很少，颜色、质地和风味都令人满意．

The changes of quality of blue lake are studied in thetreatments of frensh and frozen lake after processing and after storing at -20℃ for 6 months. The study includes dry matter, pH, acidity, sugars,alcohol insoluble solids, pectic substance, chlorophylls. The results indicate that blanching and freezing cause losses of dry matter, acidity and sugar contend. In the case of less pheophytinization of chlorophylls, the color is more stable. The experiments suggest that under the state condition of storing at -20℃ for 6 months,the changes of its quality are not obvious the color texture and flavour are acceptable.