頁籤選單縮合
題名 | 預冷及鮮藏條件對新鮮及冷凍毛豆品質之影響 |
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作 者 | 區少梅; 郭子壽; 賴本; 張永欣; | 書刊名 | 食品科學 |
卷期 | 22:1 1995.02[民84.02] |
頁次 | 頁12-26 |
分類號 | 463.72 |
關鍵詞 | 毛豆; 預冷; 冷藏; 凍藏; 品質; Vegetable soybeans; Precooling; Cold storage; Frozen storage; Quality; |
語文 | 中文(Chinese) |
中文摘要 | 以81年作綠光(Var. 305)品種為樣品,評估不同預冷及鮮藏條件對新鮮及冷凍毛豆品質之影響。毛豆採收後施以冰水或鋪冰水預冷,使品溫降至5°C以下,與室溫水浸漬及未處理(當對照組)四組分置室裡(25°C)貯藏2天及低溫(5°C)28天;嚴取未貯藏、室溫鮮藏2天及低溫鮮藏2與28天之毛豆,殺菁後於-20°C凍藏。以上鮮藏及凍藏毛豆均定期取樣,取進物化及官能品質分椷。 結果顯示,室溫或低溫貯藏期間,經三種處狂毛豆之品質均數未處理者佳,處理間無顯著差異。室溫貯藏2天後,豆莢黃化嚴重、皺縮且風味不佳。唯豆仁硬度及色澤仍與新鮮無異,且有95%之水分與總性固形物含量及85%以上之維生素C保留率。低溫貯藏期間,2天後豆莢開始黃化,14天後黃化嚴重,豆仁則能維持鮮綠8天內與新鮮者無異,維生素C殘留率約70%。殺菁後冷凍之毛豆,凍藏期間煮熟後之色澤,豆仁均比豆莢綠,而不論莢、仁則均數未殺菁之豆綠。比較冷凍豆之品質,新鮮未貯藏及低溫鮮藏2天後冷凍者,凍藏期間色澤與維生素C均顯著較室溫鮮藏2天及低溫鮮藏28天後冷凍者佳。 |
英文摘要 | This study was aimed to evaluate the effects of different precooling and fresh storage conditions on the qualities of fresh and frozen vegetable soybeans. Using Ryokkoh *var. 305) varieties for autumn crops of 1992 as the experimental materials, after harvest, vegetable soybeans divided into four parts were separately soaked in ice-water or covered with crushed ice to let the sample temperature down to 5°C, soaked in tap-water and no treatment as control. Each part of vegetable soybeans was the divided into two groups and separately stored at room temperature (RT, 25°C) for 2 days and at low temperature (LT, 5°C) for 28 days. Some of the vegetable soybeans from fresh and RT for 2 days or from LT for 2 and 28 days were blanched, frozen and stored at -20°C for 6 months. The physicochemical and sensory qualities for all samples were evaluated. The results show that the qualities of samples after three precooling treatments were better than those of control samples during room or low temperature storage, and it has no significant difference between three treatments. The pods yellowed and shrank due to dehydration, and had off-flavor after 2 days at RT. The hardness and color of seeds from the vegetable soybeans stored at RT for 2 days was similar to those of fresh samples. The retention of water and total soluble solid contents were near 95%, and the retention of vitamin C was over 85%. During low temperature storage, the pods yellowed after 2 days and seriously yellowed after 14 days. There were 70% retention of vitamin C content and no significant difference in green color between the seeds which the vegetable soybeans has been stored at LT for 8 days and the ones from fresh vegetable soybeans. After being cooked, seeds and pods of blanched frozen vegetable soybeans were greener than those of unblanched raw samples, and the seeds were greener than the pods. Comparing the quality of frozen samples during 6 months storage, the color and vitamin C content of samples with fresh storage at LT for 2 days and ones without storage were greener and higher than those with fresh storage at RT for 2 days and LT for 28 days. |
本系統之摘要資訊系依該期刊論文摘要之資訊為主。