即食毛豆温和加工栅栏因子调控研究

Hurdle Factors of Mild Processing for Ready-to-eat Frozen Edamame

以速冻毛豆为原料,通过设置乳酸链球菌素(Nisin)、烘干时间、杀菌温度、杀菌时间等栅栏因子,考察叶绿素含量和细菌总数,结合质构参数分析,在单因素基础上采用正交试验对栅栏参数进行优化。结果表明:即食毛豆的优化工艺参数为Nisin浓度0.15g·kg-1,烘干时间1h,杀菌温度105℃,杀菌时间20min。研制的即食毛豆色泽鲜亮、豆香味浓郁、软硬适中。

The parameters for the processing of ready-to-eat frozen edamame were optimized through orthogonal array experiment based on the establishing hurdle factors. The chlorophyll content, total bacterial count and texture parameter were determined to optimize the adding amount of Nisin, drying time, sterilization temperature and sterilization time. Results showed that the ready-to-eat frozen edamame exhibited bright color, strong bean flavor, modest hardness at Nisin concentration of O. 15g-kg-1 after dried for l h, and sterilized at 105℃ for 20 min.