豌豆漂烫冻藏期间品质变化研究

Research on Quality Change of Pea during Blanching and Frozen Storage

为改进豌豆冻藏技术,明确豌豆漂烫冻藏技术原理,以豌豆为原料,比较冻藏和漂烫冻藏期间豌豆中叶绿素含量、维生素C含量、丙二醛(MDA)含量、蛋白质含量以及过氧化物酶(POD)活性、多酚氧化酶(PPO)活性的不同。结果表明:漂烫后POD和PPO的活性明显低于对照;叶绿素含量和维生素C含量两者差别不大;丙二醛含量低于对照,上升速度较为缓慢;蛋白质含量高于对照,降低较为缓慢。综合来看,漂烫冻藏处理能够更好地保持豌豆贮藏品质、延长豌豆的货架期,对于提高豌豆的经济价值和食用价值具有重要意义。

In order to improve the pea frozen technology and clarify the technical principle of pea blanching, this experiment used pea as raw material to compare the chlorophyll content, vitamin C content, malondialdehyde content and protein of pea during frozen storage and blanching. The content and the difference in peroxidase activity and polyphenol oxidase activity. The results showed that the activity of PPO and POD after blanching was significantly lower than that of the control; the difference of chlorophyll content and VC content was not significant; the content of malondialdehyde was lower than that of the control, and the rate of increase was slower; the protein content was higher than that of the control, and the decrease was slower. On the whole it can be seen that the blanching treatment can better maintain the quality of peas, better storage effect, and better extend the shelf life of peas, which has greater significance for the economic value and edible value of peas.