油焯豇豆的加工工艺研究

为获得高食用品质的油焯豇豆,给蔬菜浸泡油焯工艺条件的选择提供参考,研究了豇豆浸泡油焯的最佳工艺条件及油焯前后部分理化指标的变化。在以乙酸锌浓度、浸泡温度、浸泡时间为单因素的基础上,通过L9(34)正交实验,确定豇豆浸泡的最佳工艺条件为:乙酸锌浓度0.5%,浸泡温度35℃,浸泡时间15min;豇豆浸泡后油焯温度为190℃,油焯时间为75s。在上述条件下制备的油焯豇豆,VC损失了7.48%,叶绿素损失了31.31%,皂苷减少了13.63%;油焯豇豆色泽翠绿、硬度适中,感官品质较好。 

Study on the processing technology of fried Vigna sinensis

In order to obtain the fried Vigna sinensis with higher edible- quality and supply the scientific bases for choice conditions of processing technology for the soaked and fried vegetables, the optimum soaking conditions for Vigna sinensis were explored, and the variations of some physiochemical properties of Vigna sinensis before and after being treated were studied, too. The best technology conditions of soaking by using L9 ( 34) orthogonal experiment based on mono- factor ( acetic zinc concentration, soaking temperature, soaking time) were shown as follows: zinc acetate concentration 0.5%, soaking temperature 35℃, and soaking time 15 min.The frying temperature was 190℃ and frying time was 75 s. After being treated under the above conditions, the loss of VCcontent was7.48% and that of chlorophyll content was 31.31%, the decrease of saponins content was 13.63%.In addition, Vigna sinensis was obtained with much greener color, appropriate hardness, and higher value of sensory evaluation.