豌豆苗的脱水工艺研究

Study on Dehydration Technology of Bean Sprouts

目的:探究豌豆苗的最佳烫漂条件。方法:评价指标主要有VC含量、叶绿素的保存率、过氧化物酶和过氧化氢酶活性。以CaCl2为保脆剂,对豌豆苗烫漂后脆度的复原程度进行研究。结果:在95℃、0.15%的柠檬酸溶液中,将豌豆苗烫漂2min,豌豆苗中的VC含量和叶绿素保存率较高,且POD完全失活,脆度综合评分也较高。同时,烫漂后的豌豆苗在浓度为0.3%的CaCl2溶液中浸泡60min,豌豆苗芽体可以恢复到较理想的脆度。

Objective: The optimum blanching conditions of bean sprouts were selected in this study. Methods: Bean sprouts were blanched in hot water. The VC content, chlorophyll retention rate and the activities of peroxidase(POD) and catalase(CAT) in bean sprout were eliminated. The bean sprouts were soaked in CaCl2 solution in order to keep their crispness after being blanched. Results: The content of VC and chlorophyll preservation rate of pea seedlings were higher, POD was completely inactivated and the comprehensive score of fragility was higher, when blanched in 0.15% citric acid solution for 2.0 min at 95 ℃. The crispness of bean sprouts was kept better after being soaked in 0.3% CaCl2 for 60 min.