食品与发酵工业 >

2020 , Vol. 46 >Issue 23: 156 - 161

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.024727

生产与科研应用

真空预冷毛豆参数优化及其对贮藏特性的影响

  • 张晓娟 ,
  • 刘贵珊 ,
  • 余江泳 ,
  • 李晓瑞 ,
  • 张浩楠
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  • 1(宁夏大学 农学院,宁夏 银川,750021);
    2(宁夏大学 物理与电子电子工程学院,宁夏 银川,750021)
硕士研究生(刘贵珊副教授为通讯作者,E-mail:liugs@nxu.edu.cn)

收稿日期: 2020-06-12

  修回日期: 2020-07-21

  网络出版日期: 2020-12-30

基金资助

宁夏回族自治区重点研发计划重大项目(2018BCF01001)

收起

Parameter optimization and effect on storage property of vacuum precooling soybean

  • ZHANG Xiaojuan ,
  • LIU Guishan ,
  • YU Jiangyong ,
  • LI Xiaorui ,
  • ZHANG Haonan
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  • 1(School of Agriculture,Ningxia University,Yinchuan 750021,China);
    2(School of Physics and Electronic-Electrical Engineering,Ningxia University,Yinchuan 750021,China)

Received date: 2020-06-12

  Revised date: 2020-07-21

  Online published: 2020-12-30

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摘要

为研究真空预冷对采后毛豆贮藏特性的影响,以新鲜毛豆为试材,探究其最佳真空预冷参数,并比较贮藏期间品质指标的变化。结果表明,最优预冷参数为预冷终温5 ℃,补水量3%,处理量2.5 kg。此时失重率为2.8%,预冷时间为780 s,毛豆真空预冷处理后贮藏品质良好;与冷库预冷和对照组相比,真空预冷可有效保持贮藏过程中毛豆的营养品质以及延缓其呼吸速率和硬度的变化;同时,真空预冷可抑制毛豆失水率及丙二醛含量的增加。因此,真空预冷可有效减少毛豆营养损耗、抑制衰老,从而延长货架期。

关键词： 真空预冷; 毛豆; 参数优化; 贮藏特性

本文引用格式

张晓娟 , 刘贵珊 , 余江泳 , 李晓瑞 , 张浩楠 . 真空预冷毛豆参数优化及其对贮藏特性的影响[J]. 食品与发酵工业, 2020 , 46(23) : 156 -161 . DOI: 10.13995/j.cnki.11-1802/ts.024727

Abstract

In order to study the effect of vacuum precooling on storage property of post-harvest soybeans,this experiment used the fresh soybean as test material to find the optimum vacuum precooling parameters and compare the changes of quality indexes during storage.The results showed that the optimal precooling parameters were as follows:precooling final temperature was 5 ℃,water replenishment was 3%,treatment capacity was 2.5 kg.At that moment,the weight loss rate was 2.8%,the precooling time was 780 s,and the storage quality was good after vacuum precooling.Compared with the cold storage precooling and the control group,vacuum precooling could effectively maintain the nutritional quality and delay the change of respiration rate and hardness during storage.Meanwhile,it could inhibit the increase of weight loss rate and malondialdehyde contents of soybean.Therefore,vacuum precooling could effectively reduce the nutritional loss,inhibit deterioration of soybeans and extend shelf life.

Key words： vacuum precooling; green soybean; parameter optimization; storage property

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