Quality Study on Vegetable Soybean by Optimal Heating, Cooling and Quick-freezing Treatment

Abstract

Abstract: The results showed as follows: After the fresh vegetable soybean was heating in 92～100℃ water for 80～100 seconds, it kept pod and grain emerald green, lost fat oxidase activity, and tasted nicely with no bean smell. Hence heating in 92～ 100℃ water for 80 seconds, cooling in three 0, 5 and 10℃ water respectively ,then freezed at -18℃,there is no significant difference on the contents of crude protein and fat of dry vegetable soybean between different heating and cooling temperature.

Key words: green soybean, heating, cooling, quality

LI Chu-Ying, CHEN Huai-Zhu, YANG Shou-Zhen, WU Jian-Ming, WU Tian-Long, Tang-Jun, Sun-Zu-Dong. Quality Study on Vegetable Soybean by Optimal Heating, Cooling and Quick-freezing Treatment[J]. FOOD SCIENCE, 2006, 27(6): 223-227.

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Quality Study on Vegetable Soybean by Optimal Heating, Cooling and Quick-freezing Treatment

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