【作者】 周情操；

【导师】 徐跃进；

【作者基本信息】 华中农业大学 ， 蔬菜学， 2007， 硕士

【摘要】 泡豇豆因其风味独特以及促消化、增食欲等功效深受消费者的喜爱。随着我国经济快速健康的发展，人民的生活水平不断提高，对食品的要求也越来越高，因此研究如何提高泡菜的品质有着重要意义。本文以湖北地区广泛栽培的9个豇豆品种为原料进行泡制，并从产量、病虫害情况以及泡制后的营养成分、色泽、脆度、有毒有害物质含量等几个方面对它们进行了综合评价；在此基础上以其中2个品种为原料，对影响产品脆度的因素和泡制过程中豇豆脆度的变化规律及其机理进行了研究，其主要结果如下：1．不同品种的豇豆泡制后品质有较大的差异。灰色关联度分析结果表明，汕豇6号、高产四号、201特长豇豆与参考品种的关联度最接近，泡制以后综合性状最优，适宜于泡制加工。2．以脆度为评价指标，在豇豆成熟度、盐浓度、环境温度、漂烫时间、漂烫温度、添加CaCl₂浓度、泡制时间7个单因素试验的基础上，采用三因素二次回归正交旋转组合设计对豇豆泡制加工的条件进行了优化。建立的豇豆脆度与添加CaCl₂浓度、盐浓度和泡制时间的回归模型如下：Y=61.41+0.09X₁+0.17X₂-0.45X₃+0.25X₁X₂-0.22X₁X₃+0.06X₂X₃-0.45X₁²-0.42X₂²-0.74X₃²各因子对泡制豇豆脆度影响的大小依次为泡制时间、盐浓度、添加CaCl₂浓度。建立的回归模型显著性检验达极显著水平，无失拟因素存在，较好的拟合了泡制豇豆脆度与各影响因子之间的关系。采用频数分析法模拟寻优，可获得脆度y≥61.49g的工艺条件为：添加CaCl₂浓度0.10％-0.11％，盐浓度4.06％-4.20％，泡制时间7-8d。3．在泡制过程中豇豆的脆度会呈现先下降、后上升、再下降的变化规律。豇豆脆度的变化与其水分含量、纤维素含量、水溶性果胶含量、原果胶含量以及果胶酶和纤维素酶的活性有关。采用3种不同的数据统计方法得到的结果存在较大的差异：灰色关联度分析结果表明，影响豇豆泡制以后脆度的主要因素依次为原果胶含量、水分含量、纤维素含量和果胶酶活性；简单相关分析结果表明，豇豆脆度与水溶性果胶含量呈极显著负相关，与水分含量和纤维素含量呈显著正相关：逐步回归分析结果表明，水分含量、原果胶含量、水溶性果胶含量和纤维素酶活性才是影响泡制豇豆脆度的主要因子。总体来说，各因子可能均对豇豆脆度有直接或间接的影响。更多还原

【Abstract】 Pickled cowpea was liked deeply by the large crowd because of unique flavor and promoting digestion, increasing appetite, and other effectiveness. With China’s rapid and healthy economic development and people’s living standard continued to improve, the demand for food has increased, and the study of how to improve the quality of pickles is of great significance. Nine Cowpea varieties, cultivated broadly in Hubei, were pickled, and we carried out an comprehensive evaluation on them by yields, plant diseases and insect pests as well as several aspects after pickling such as nutritive ingredients, color, brittleness, deleterious substances and so on. Selecting two varieties as raw material, the influential factors upon crispness of pickled cowpea, the mechanism and changing law of crispness during pickling were studied, the main study results were summarized as follows:1. There was a great difference on the quality to different varieties after pickling. According to the Grey Correlative Degree Analysis principle, the results showed that correlative value of 201 techang, gaochan 4 and shanjiang 6 are nearer to reference variety and comprehensive performances are good, so they are the most proper varieties for pickling.2. Based on single factor experiment which crispness was evaluation indexes including maturity, salt concentration, environmental temperature, blanching time, blanching temperature, CaCl₂ concentration and pickled time, the optimum process parameters were determined with three-factor quadric orthogonal regression composite experimental design.The mathematical models were established as followings:Y=61.41 +0.09X₁+0.17X₂-0.45X₃+0.25X₁X₂,-0.22X₁X₃+0.06X₂X₃-0.45X₁²-0.42X₂²- 0.74X₃²The crispness of pickled cowpea was noticeably affected by pickled time, salt concentration and CaCl₂ concentration in significant order. The model of crispness showed no significant lack of suitability at 5%, but it was statistically significant at 1%. The model was appropriate to express response variables. The scheme for getting crispness more than 61.49g was that CaCl₂ concentration 0.10%-0.11%, salt concentration 4.06%-4.20%. pickled time 7-8d.3. Crispness declined first and then increased and afterwards declined again during pickling. There was relationship between crispness of pickled cowpea and water content, cellulose content, water soluble pectin, petin content, pectinase and cellulase activity. Results revealed great divergence in comparison with three data statistics method: the grey correlation analysis results showed that the main fators influencing the crispness of pickled cowpea were pectin content, water content, cellulose content and pectinase activity in significant order; correlation analysis of parameters indicated that the crispness of pickled cowpea had significant negative correlation with water soluble pectin content, and positive correlation with water content and cellulose content; the stepwise regression analysis results showed that the main factors influenceing the crispness of pickled cowpea were water content, petin content, water soluble pectin content and cellulase activity. Overall, these factors affected the crispness of pickled cowpea directly or indirectly.更多还原