摘要
通过研究温度、时间、NaCl浓度在毛豆杀青过程中对多酚氧化酶活性影响,得出较佳的杀青工艺。在此基础上,采用感官评价方式研究香糟冷食毛豆的最佳配方及加工方法,结果表明:温度、时间对大豆多酚氧化酶活性影响显著,而NaCl浓度对多酚氧化酶活性几乎无影响;在10℃水中热烫2 min,多酚氧化酶得到有效抑制。糟卤最佳配比为香糟∶黄酒∶香料水质量比为1∶3∶1,将毛豆浸渍在糟卤中,在0. 4 MPa下加压3次,每次2 min,使糟卤渗透到毛豆中,再用此糟卤煮毛豆8 min,此时香糟毛豆感官评价最好。
The bleaching technology was obtained based on investigation of effects of temperature,time and NaCl concentration on the activity of polyphenol oxidase( PPO) in green soybean. Sensory evaluation method was used to study the optimum formula and processing technology of Xiangzao green soybeans eaten cold. The results showed that temperature and time had a significant effect on the activity of PPO in soybean,but the concentration of NaCl did not. The activity of PPO was inhibited effectively at 100℃ for 2 min. The optimal macerating liquid consisted of distiller’s grain,yellow rice wine and flavored water in the ratio of 1: 3: 1. Impregnated green soybean in the macerating liquid at 0. 4 MPa for 2 min each time for 3 times gave the highest sensory score to the product.
作者
张瑜
黄阿根
ZHANG Yu;HUANG Agen(College of Culinary Technology and Nutrition,Jiangsu College of Tourism,Yangzhou,Jiangsu 225000,China;College of Food Science and Engineering,Yangzhou University,Yangzhou,Jiangsu 225127,China)
出处
《美食研究》
北大核心
2019年第1期63-66,共4页
Journal of Researches on Dietetic Science and Culture
基金
江苏省农业科技支撑资助项目(NY2014006)
关键词
毛豆
多酚氧化酶
杀青工艺
香糟
加工工艺
green soybean
polyphenol oxidase
bleaching
distiller’s grain
processing technology
