| 速冻毛豆钝化过氧化物酶及胰蛋白酶抑制因子的安全烫漂时间研究 |
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| 引用本文： | 张欣,云田田,朱叶,李坤.速冻毛豆钝化过氧化物酶及胰蛋白酶抑制因子的安全烫漂时间研究[J].食品与发酵工业,2006,32(3):37-39. |
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| 作者姓名： | 张欣 云田田 朱叶 李坤 |
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| 作者单位： | 1. 山东农业大学食品科学与工程学院,泰安,271018
2. 中国农业大学食品科学与营养工程学院,北京,100083 |
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| 摘 要： | 以不同成熟度的毛豆为试材,研究了钝化过氧化物酶及胰蛋白酶抑制因子的安全烫漂时间。结果表明,6～7成熟度的带荚毛豆烫漂时间为2.5min,7～8成熟度的为3min;烫漂液含有3.5%的食盐的6～7成熟度的带荚毛豆烫漂时间为2min,7～8成熟度的为2.5min。
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| 关 键 词： | 速冻毛豆 过氧化物酶 胰蛋白酶抑制因子 脲酶 烫漂时间 |
| 收稿时间： | 11 10 2005 12:00AM |
| 修稿时间： | 01 4 2006 12:00AM |
Study on the Optimum Blanching Time of Inactivation Peroxidase Enzymes and Trypsin Inhibitors in Younger Soybean Pods |
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| Zhang Xin,Yun Qianqian,Zhu Ye,Li Kun.Study on the Optimum Blanching Time of Inactivation Peroxidase Enzymes and Trypsin Inhibitors in Younger Soybean Pods[J].Food and Fermentation Industries,2006,32(3):37-39. |
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| Authors: | Zhang Xin Yun Qianqian Zhu Ye Li Kun |
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| Abstract: | This experiment was carried out to determine the optimum blanching time that could inactivate peroxidase enzymes and Trypsin Inhibitors existing in younger soybean with defferent repen degrees. The result indicateed that the optimum blanching time were 2.5 minutes and 3 minutes, 2 minutes and 2.5 minutes for the pod with six-tenth to seven-tenth ripen degree and the pod with seven-tenth to eight-tenth ripen degree with blanching water and 3.5% brine respectively. |
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| Keywords: | younger soybean blanching time enzyme peroxidase trypsin inhibitors |
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