预处理对微波联合气流膨化干燥黑毛豆仁品质的影响

EFFECT OF PRETREATMENTS ON PRODUCTION OF COMBINED MICROWAVE AND EXPLOSION PUFFING DRYING BLACK EDAMAME

通过对黑毛豆仁的水分含量、硬度、脆度、花色苷含量以及色泽等指标的测定,研究烫漂、冷冻、NaCl浸渍以及辐照4种不同的预处理方式对微波联合气流膨化干燥黑毛豆仁品质的影响。结果表明,适度的烫漂预处理可以钝化过氧化物酶,减少豆腥味的产生,降低膨化产品的水分含量,有利于保持产品色泽;冷冻预处理可使膨化产品的硬度降低,酥脆性提高,但花色苷的含量及色泽均有降低;2%～4%NaCl浸渍预处理可显著地降低产品的水分含量,改善产品的色泽;辐照预处理可以软化毛豆仁的组织结构,加速物料的失水,改善产品的质构,但产生不良的辐照味,不利于产品品质的提高。烫漂、冷冻、NaCl浸渍预处理均可提高膨化产品的品质,较适条件为:烫漂150s,-27℃冷冻,2%～4%NaCl浸渍。

The influence blanching,freezing,osmotic dehydration and irradiation treatment on the moisture content,hardness,crispness,color and anthocyanin content of microwave combined explosion puffing drying for black edamame was studied.The results showed that the blanching pretreatment could efficiently passivate peroxidase,reduce beany flavour and moisture content.Moreover,the color of products was better maintained.The optimum time was 150s.Freezing pretreatment with-27℃ was advantageous to reduce the hardness and increase the crispness,but the anthocyanin content and color was decreased;Osmotic dehydration with 2%~4% NaCl could significantly declined the moisture content and improved the color of the products;Irradiation pretreatment could soften edamame tissue,accelerate the dehydration of material,and improve texture,but it will cause off-odor which deteriorate the quality of black edamame.