鲜毛豆保鲜与加工研究进展

Research Progress on Preservation and Processing of Fresh Soya Beans

近年来,鲜毛豆因其较高的营养价值、富含膳食纤维以及独特的口感逐渐成为热门消费产品。但鲜毛豆水分含量较高,在贮藏和市场流通过程中容易发生褐变及腐烂,因此,应用贮藏保鲜技术延长鲜毛豆货架期,或者将鲜毛豆及时加工成产品,以提高其利用率是解决鲜毛豆市场供应问题的两大方式。本文对鲜毛豆在贮藏保鲜、加工技术、产品种类方面的研究现状进行了总结概括,着重介绍了鲜毛豆的气调贮藏保鲜、速冻贮藏保鲜、保鲜剂处理等保鲜加工技术,并针对鲜毛豆的油炸、干燥等多种加工工艺与各类毛豆产品进行列举,最后对鲜毛豆的发展前景进行了展望,并进一步拓展了贮藏保鲜新技术与新型毛豆产品的发展趋势,为鲜毛豆的贮藏技术及其产品的研究与开发提供一定的参考。

In recent years,fresh soya beans has become a popular consumer product gradually, because of its high nutritional value, dietary fiber, and unique flavor.However, high moisture content in fresh soya beans resulted in browning and rot during storage and market circulation.Therefore, the application of storage and preservation technology to extend the shelf life of fresh soya beans, or processed fresh soya beans into products can improve the utilization rate of fresh soya beans, that＇ s two major ways of market supply problems.This article summarized the current research status of fresh soya beans in the storage and preservation,the processing technologies ,and the product types.It introduced preservation techniques of fresh soya beans, such as controlled atmosphere storage, quick-freezing storage, and preservative treatment, and the frying, drying, fermentation and other processing technologies of fresh soya beans, as well as various products.At the end of the article, the development prospect of fresh soya beans was prospected, while the new storage technologies of and new products of fresh soya beans were further expanded.This provided references for the preservation techniques and the product development of fresh soya beans.