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脱水绿豆芽加工工艺优化.pdf

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脱水绿豆芽加工工艺优化.pdf

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关键词：脱水绿豆芽加工工艺优化资源描述：

南方农业学报 Journal of Southern Agriculture2016,47(2):273-279
ISSN 2095-1191: CODEN NNXAAB
http://www.nfnyxb.com
D01:10.39699:isn.2095-1191.2016.02.273
脱水绿豆芽加工工艺优化
党娅23,刘水英4,米桂
('陕西理工学院生物科学与工程学院,陕西汉中723000;2陕西资源生物重点实验室,陕西汉中723000
陕西省黑色有机食品工程技术研究中心,陕西汉中7230004映西省白河县第一中学,陕画安康725800
摘要:(目的优化脱水録豆芽加工工艺,为绿豆芽及其他芽菜类产业化开发提供科学依据。【方法)以陕西汉中
当地新鲜绿豆芽为原料,以感官评分、色泽、复水比及成品率等为评价指标,通过单因素试验和正交试验对脱水绿豆
芽加工工艺中漂烫、保脆及热凤干燥环节进行研究,确定最佳工艺参数;并测定分析脱水对绿豆芽中营养成分含量
的影响。(结果J脱水绿豆芽的最佳加工工艺参数为:漂烫环节漂烫温度95℃、柠檬酸浓度0.20%、漂烫时间3.0
min:保脆环节CaCl浓度0.4%、浸泡时间60min:;热风干燥环节于燥温度55℃、干燥时间2.5h、承载量0.05g/cm2,经优
化工艺加工后的脱水绿豆芽中各营养成分保存较好,粗纤维和灰分含量基本维持不变、【结论采用优化后的脱水工
艺生产获得的脱水绿豆芽营养成分可得到最大程度保留,复水后口感清跪爽口,总体品质较好,该工艺可在实际生
产中推广应用。
关键词:绿豆芽;漂烫;保脆;热风干燥;工艺优化
中图分类号:TE214
文献标志码:A
文章编号:2095-1191(2016)02-0273-07
Optimization for dehydration process of mung bean sprouts
DANG Ya,,, LIU Shui-ying, 4, MI Gui
( College of Biological science and engineering Shaanxi Univesity of Technology, Hanzhong Shaanxi 723000, China
Shaanxi Key Laboratory of Bio Resoum: Hanzhong, Shaanxi 723000, China; Shaanxi Black Organic Food
Engineering Technology Research Center, Hanzhong, Shaanxi 723000, China; "Baihe Town Na
Middle School, Ankang, Shaanxi 725800, China
bstract: Objective The dehydration process of mung bean sprouts was optimized, in order to provide scientific ba
for industrialization of
Method] Using lacal fresh
bean sprout
anzhong, Shaanxi as materials, and sensory score, eolor and rehydration ratio and yiled as indexes, the de
process was studed to obtain optimal
process paramete
crispkeeping and hot-air rying link. Then, the effect of dehydration on nutritional components of mung bean sprouts
was analyzed. (Result ]The results showed that, the optimal process parameters for dehydration process of mung bean
puts was as follows. The blanching link: blanching temperature of 95 C, blanching time of 3.0 min, citrate concentra
of 0.20%. The erisp-keeping link: Cac concentration of 0.4%, soaking time of 60 min. The hot-air drying link
drying temperature of 55 C, drying time of 2.5 h, load c:
of 0.05 g/em Under the above optimal process paran
ters, the obtained dehydrated mung bean sprout could better preserve various nutritional components, and crude fibre and
ash remained unchanged. I Conclusion ]Under the above optimal process parameters, the obtained dehydrated mung bean
sproul can preserve various nutritional components at the greatest extent, and keep crisp and refreshing after dehydration
thus its overall quality is very good. Therefore, this process should he applied in actual production
Key words: mung bean sprout; blanching: crisp-keeping; hot-air drying; process oplimiztin
0引言
2004)。绿豆在发芽过程中因淀粉、原果胶酸、蛋白质
研究意义】绿豆是年生豆科草本植物的种子,和多肽等被部分水解为葡萄糖、果胶酸和氨基酸而使
富含蛋白质、氨基酸碳水化合物、钙、磷、铁、维生素、其营养和功能活性成分加倍(李秀锦等,1994),同时
膳食纤维等营养成分(常学东等,2002;更淑村等,绿豆中原有的一些影响其营养及风味的不利成分也
收稿日期:2015-03-16
基金项目:陕西省重大科技创新项目(2012ZXC10-32
作者简介:党娅(1976-),主要从事食品化学和食品营养学研究工作,E-mal:dangya@snub.edu.cn
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