Optimization of microwave blanching technology of soybean Tongdou 6 using response surface methology
As a new technology,microwave blanching is widely used in the field of food processing in recent years,which is conducive to maintain the stability of frozen food quality.In order to explore the impact of microwave power and action time on processing,and to optimize the technology,the response surface methodology (RSM) was used to evaluate the activity of peroxidase (POD),hardness and retention rate of chlorophyll in soybean after treatment,on the basis of single factor test.When the microwave power was set at 750 W for 50 s,the hardness of broad beans was 1 610.2 g,retention rate of chlorophyll was 91.55％,and relative activity of POD was 3.91％,which were basically in line with the predicted values.It indicated that using RSM to optimize the blanching conditions was feasible,and the combination scheme of microwave power at 750 W for 50 s would be optimal technique for microwave blanching in frozen processing of soybean.
NETL
NSTL
万方数据
维普
