速冻桑叶菜漂烫工艺优化及营养品质分析

Blanching Process Optimization and Nutritional Qualities Analysis of Quick-Frozen Mulberry Leaf Vegetables

为确定速冻桑叶菜漂烫工艺,降低解冻后桑叶菜的汁液流失率,提高其感官评分及可溶性糖、可溶性蛋白、总酚和VC含量,以桑叶菜为研究对象,采用双响应面优化法对感官评分与汁液流失率进行双重工艺优化,考察漂烫时间、漂烫温度、NaCl质量分数3个单因素对感官评分与汁液流失率的影响,并对比分析了未经漂烫桑叶菜与最优漂烫工艺条件下解冻后桑叶菜的营养品质差异。结果表明,优化后的漂烫工艺条件为:漂烫时间2.0 min,漂烫温度91℃,NaCl质量分数1.7%,所得速冻桑叶菜的感官评分为94.13分,汁液流失率为12.08%,且解冻后比未经漂烫桑叶菜的可溶性糖、可溶性蛋白、总酚和VC含量分别提高了28.36%、17.97%、4.37%、39.13%。研究结果可为桑叶菜的速冻加工提供一定的理论参考。

This study aimed to determine the blanching process of quick-frozen mulberry leaf vegetables,reduce the juice loss rates after thawing,improve the sensory scores and the contents of soluble sugar,soluble protein,total phenol and VC.The mulberry leaf vegetables were employed as research object,and the double response surface optimization method was used to optimize the sensory scores and juice loss rates,and the effects of blanching time,blanching temperatures and NaCl mass fractions on sensory scores and juice loss rates were investigated.Then the nutritional qualities differences of thawed mulberry leaf vegetables were compared and analyzed under the conditions of non-blanching and optimal blanching processes.The results showed that the optimized blanching process conditions were determined as follows:blanching time of 2.0 min,blanching temperature of 91℃ and NaCl mass fraction of 1.7%.The sensory score of obtained quick-frozen mulberry leaf vegetables was 94.13,and the juice loss rate was 12.08%.After thawing,the soluble sugar,soluble protein,total phenol and VC contents of mulberry leafy vegetables were increased by 28.36%,17.97%,4.37%,39.13%,respectively,compared with those without blanching.The research results can provide some theoretical references for quick-frozen processing of mulberry leaf vegetables.