位置：成果数据库 > 期刊 > 期刊详情页
速冻毛豆漂烫工艺
  • ISSN号：1673-1689
  • 期刊名称：《食品与生物技术学报》
  • 时间：0
  • 分类：TS255[轻工技术与工程—农产品加工及贮藏工程;轻工技术与工程—食品科学与工程]
  • 作者机构：[1]食品科学与技术国家重点实验室江南大学,江苏无锡214122, [2]浙江海通食品有限公司,浙江慈溪315300
  • 相关基金：国家自然科学基金项目（No.20776062）.
作者： 许韩山[1], 张慜[1], 孙金才[2]
关键词： 漂烫, 毛豆, 声热处理, 微波, 热, blanching, damane, thermosonication, microwaves, heat
中文摘要：

研究了毛豆的不同漂烫工艺，试找出最佳漂烫方式，通过对过氧化物酶失活率、蛋白质、抗坏血酸、叶绿素含量的变化及感官评定等来衡量微波处理、声热处理和热水漂烫对毛豆品质的影响。试验结果表明．声热处理1min能有效地钝化过氧化物酶，减少蛋白质、抗坏血酸和叶绿素的损失，同时提高了毛豆的感官品质。

英文摘要：

The objective of this manuscript was to search a structured blanching approach to apply in quick-frozen green soy bean. The content of protein, ascorbic acid and total chlorophyll was determined after treated by microwaves, thermosonication and heat. Among of them, 1 min thermosonication treatment could efficiently reduced the POD activity, significant decreased the lost of protein, ascorbic acid and total chlorophyll.

同期刊论文项目
调味果蔬高效微波辅助冷冻干燥及贮藏过程机理研究
期刊论文 40 会议论文 5 获奖 4 著作 1
同项目期刊论文
Comparison of four drying methods of re-structured mixed potato with apple chips
草莓冻干一真空微波联合干燥节能保质研究
FD 草莓丁的涂膜及其热风干燥
脱水海芦笋的护色工艺研究
Trends in Microwave-Assisted Freeze Drying of Foods
Studies on different combined microwave drying of carrot pieces
Effect of Calcium Ion and Microwave Power on Structural and Quality Changes in Drying of Apple Slice
Effects of vacuum and microwave freeze drying on microstructure and quality of potato slices
Physico-chemical changes during different stages of MFD/FD banana chips
Effect of Osmotic Dehydration on Microwave Freeze-Drying Characteristics and Quality of Potato Chips
Effect of food ingredient on microwave freeze drying of instant vegetable soup
Effects of Predrying and Vacuum Impregnation with Nano-Calcium Carbonate Solution on Strawberries, C
Recent Developments in Microwave-Assisted Drying of Vegetables, Fruits and Aquatic Products- Drying
Microwave Freeze-drying characteristics of banana crisps
不同干燥方式对胡萝卜片吸湿性及品质的影响
Comparison of the effect of microwave freeze drying and microwave vacuum drying upon the process and
不同干燥方式对真空含浸的影响
Microwave freeze drying characteristics and sensory quality of instant vegetable soup
Studies on decreasing energy consumption for a freeze-drying process of apple slices
Studies on the Coating and Post-Drying of Freeze Dried Strawberry Pieces
FD 蔬菜块中大肠杆菌的分离及其失活条件
Effect of power ultrasound on the frozen pretreatment of freeze-dried edamane
冷冻干燥与后续真空微波联合干燥开发草莓休闲食品
真空含浸奶油草莓的工艺
生鲜食品联合干燥节能保质技术的研究进展
FD 蔬菜块后续臭氧杀菌工艺
Effect of Pretreatments and Storage Conditions on the Qualities of Frozen Kiwifruit Slices
Studies on the Microwave Freeze- drying Technique and Sterilization Characteristic of Cabbage
Storage stability of carrot chips
Effect of Sugar Pretreatment on Quality of Dehydrated Cabbage, Drying Technology
Study on reduction of water activity and storage stability for dehydrated Brassica parachineusis wit
麦苗粉的微波杀菌
声热处理灭酶试验
以全藕粉为原料加工藕汁的稳定性及风味
不同脱盐方式对海芦笋干制品品质的影响
超声波对毛豆浸渍冷冻过程的影响
FD蔬菜块中大肠杆菌的分离及其失活条件
莲藕汁防褐变预处理工艺的研究
FD草莓丁的涂膜及其热风干燥
期刊信息
  • 《食品与生物技术学报》
  • 中国科技核心期刊
  • 主管单位:中华人民共和国教育部
  • 主办单位:江南大学
  • 主编：金征宇
  • 地址：江苏无锡蠡湖大道1800号江南大学蠡湖校区
  • 邮编：214122
  • 邮箱：zzs@jiangnan.edu.cn spyswjs@163.com
  • 电话：0510-85913526
  • 国际标准刊号：ISSN：1673-1689
  • 国内统一刊号：ISSN：32-1751/TS
  • 邮发代号:28-79
  • 获奖情况:
  • 全国轻工类中文核心期刊,全国食品工业类中文核心期刊,江苏省优秀期刊
  • 国内外数据库收录:
  • 美国化学文摘（网络版）,日本日本科学技术振兴机构数据库,中国中国科技核心期刊,中国北大核心期刊（2008版）,中国北大核心期刊（2011版）,中国北大核心期刊（2014版）,英国食品科技文摘
  • 被引量:9171