摘要
为掌握通豆5号鲜食大豆在速冻加工过程中的适宜烫漂时间，利用过氧化氢气泡法和愈创木酚显色法，对经热水烫漂0～120s的青豆仁的过氧化物酶活性进行测定。结果表明，过氧化物酶活性随烫漂时间的延长而下降，烫漂60s时，酶活性不足0s处理的4％，且口感好，无生腥味，为通豆5号鲜食大豆鲜豆仁适宜的烫漂时间。
To determine the optimum blanching time in the quick-frozen processing for vegetable soybean Tongdou-5, we measure the activity of peroxidase in green peas blanched in the boiling water for 0-120 seconds, with hydrogen peroxide bubbles and guaiacol chromogenic method, respectively. The results indicate that the activity of peroxidase reduces along with the blanching time. When the soybean is blanched for 60 seconds, the activity of peroxidase is less than 4% compared with that when it is blanched for 0 second, and the soybean tastes good. Therefore, the optimum blanching time for vegetable soybean Tongdou-5 is 60 seconds.
出处
《金陵科技学院学报》
2009年第3期49-51,共3页
Journal of Jinling Institute of Technology
基金
江苏省农业自主创新资金项目[CX(08)707]
