不同品种及货架期对泡豇豆质量的影响
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摘要
对3种豇豆品种原料在不同货架期后进行泡渍,测定其原料与泡豇豆产品的理化指标、感官评价,同时对原料进行了农艺性状鉴定。结果表明所有参试样品的理化指标与感官品质均有差异。感官品质随着货架期的延长成下降趋势,均以放置1 d的货架期泡渍产品感官评价最高。不同品种经不同货架期再泡渍后的产品品质有所差异,其中J-9品种(成豇9号)表现出优异的商品品质:总酸发酵多、还原糖含量与Vc含量较高、粗纤维含量较少,泡渍效果最好,且放置3 d与其他2个品种放置1 d后的泡渍性能相当。
In this study, we detected the changes of the physical and chemical indexes, sensory evaluation among the three kinds of cowpea raw cultivars, which were soaked after different shelf life. Besides, identification of agronomic traits of raw materials were analyzed. Results showed that the sensory quality of all tested samples decreased with the extension of shelf life. And the sensory evaluation was the highest in one day shelf life of the product. The quality of different varieties was variant after different shelf life. However, The J-9 variety(Chengjiang No.9) showed excellent product quality: more total acid, higher content of reducing sugar and Vc, less content of crude fibre, and soaking effect was best. Its soaking performance after the shelf life of three days was equivalent with other two varieties after one day shelf life.
In this study, we detected the changes of the physical and chemical indexes, sensory evaluation among the three kinds of cowpea raw cultivars, which were soaked after different shelf life. Besides, identification of agronomic traits of raw materials were analyzed. Results showed that the sensory quality of all tested samples decreased with the extension of shelf life. And the sensory evaluation was the highest in one day shelf life of the product. The quality of different varieties was variant after different shelf life. However, The J-9 variety(Chengjiang No.9) showed excellent product quality: more total acid, higher content of reducing sugar and Vc, less content of crude fibre, and soaking effect was best. Its soaking performance after the shelf life of three days was equivalent with other two varieties after one day shelf life.
引文
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[2]陈静.国内外泡菜生产的研究进展[J].江苏食品与发酵,2007,(1):17-20
[3]陈仲翔,董英.泡菜工业化生产的研究进展[J].食品科技,2004,(4):33-35
[4]吴勤民.泡菜工艺及货架期研究[J].轻工科技,2006,(6):25-26
[5]赵丽珺,齐凤兰,陈有容.泡菜研究现状及展望[J].食品研究与开发,2004,25(3):21-24
[6]杨瑞,张伟,徐小会.泡菜发酵过程中主要化学成分变化规律的研究[J].食品工业科技,2005,(2):95-98
[7]余定浪,王玮琪,孙昊,等.不同处理对番茄货架期品质变化的影响[J].食品科技,2014,(4):32-36
[8]张志良,瞿伟菁,李小方.植物生理学实验指导[M].北京:高等教育出版社,2009
[9]贾秋思,何芝菲,罗佩文,等.不同发酵方式下泡青菜的品质分析[J].食品与发酵工业,2015,41(8):111-116
[10]孟伊娜,张谦,赵晓梅,等.新疆红枣不同处理贮藏及货架期品质变化规律的研究[J].新疆农业科学,2011,48(3):449-457
[11]周情操,徐跃进,潘思轶.不同腌制条件下豇豆品质变化规律研究[J].食品科学,2006,27(10):122-125
[12]周情操.豇豆泡制加工适性评价及脆性研究[D].武汉:华中农业大学,2007