CAJ | 학술논문

以毛豆为试材,研究了－35℃鼓风冻结(风速8 m/s)、－35℃静止冻结和－18℃静止冻结三种冻结方式对毛豆冻结温度变化曲线及冷冻毛豆在－18℃冻藏过程中解冻后汁液流失率、硬度、细胞膜透性、丙二醛、叶绿素、维生素C等品质指标的变化,为选择适宜的毛豆速冻方式提供参考。结果表明：－35℃鼓风冻结冷冻速度最快,毛豆通过最大冰晶生成带的时间最短,仅为40 s,而－35℃和－18℃静止冻结所用时间分别为6 min和1 h左右。三种不同冻结方法对冷冻毛豆贮藏过程中解冻后的质构和汁液流失率,及冻藏过程中的细胞膜透性、丙二醛、叶绿素和维生素C含量等指标有显著影响。毛豆冻结过程中冻结温度越低、风速越高,毛豆冻藏过程中的质构、细胞膜完整性和营养成分等劣变速度越慢。－35℃鼓风冻结的毛豆在冻藏过程中品质显著好于－18℃静止冻结,是较好的毛豆冻结方法。
이모두위시재,연구료－35℃고풍동결(풍속8 m/s)、－35℃정지동결화－18℃정지동결삼충동결방식대모두동결온도변화곡선급냉동모두재－18℃동장과정중해동후즙액류실솔、경도、세포막투성、병이철、협록소、유생소C등품질지표적변화,위선택괄의적모두속동방식제공삼고。결과표명：－35℃고풍동결냉동속도최쾌,모두통과최대빙정생성대적시간최단,부위40 s,이－35℃화－18℃정지동결소용시간분별위6 min화1 h좌우。삼충불동동결방법대냉동모두저장과정중해동후적질구화즙액류실솔,급동장과정중적세포막투성、병이철、협록소화유생소C함량등지표유현저영향。모두동결과정중동결온도월저、풍속월고,모두동장과정중적질구、세포막완정성화영양성분등렬변속도월만。－35℃고풍동결적모두재동장과정중품질현저호우－18℃정지동결,시교호적모두동결방법。
In order to determine optimal freezing methods for vegetable soybean, effect of three freezing rates of -35 ℃ with 8 m/s wind, -35 ℃ and -18 ℃ on freezing temperature curve and the quality index changes of frozen vegetable soybean stored at -18 ℃were investigated. The results showed that freezing at -35 ℃ with 8 m/s wind had best freezing speed. Under the condition, the zone of maximum ice crystal formation in vegetable soybeans took the shortest time of 40 s, while freezing at -35 ℃ and -18 ℃ took about 6 minutes and 1 h, respectively. Freezing methods had significantly influence on the texture, drip loss rate, membrane permeability, MDA content, chlorophyll content, Vc content. In general, the lower temperature and faster freezing speed during freezing, the obviously lower speed of quality deterioration during storage. Quality of soybean frozen at -35℃ with 8 m/s wind was significantly better than that frozen at -18 ℃, so freezing at -35 ℃ with 8 m/s is suitable for the rapid freezing of vegetable soybean.