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中国精品科技期刊2020
姚英政, 董玲, 付成平, 黎剑, 朱宇. 甜玉米浸泡工艺优化及营养品质评价[J]. 食品工业科技, 2015, (09): 124-128. DOI: 10.13386/j.issn1002-0306.2015.09.018
引用本文: 姚英政, 董玲, 付成平, 黎剑, 朱宇. 甜玉米浸泡工艺优化及营养品质评价[J]. 食品工业科技, 2015, (09): 124-128. DOI: 10.13386/j.issn1002-0306.2015.09.018
YAO Ying-zheng, DONG Ling, FU Cheng-ping, LI Jian, ZHU Yu. Optimization for soaking process of sweet corn and nutritional quality evaluation[J]. Science and Technology of Food Industry, 2015, (09): 124-128. DOI: 10.13386/j.issn1002-0306.2015.09.018
Citation: YAO Ying-zheng, DONG Ling, FU Cheng-ping, LI Jian, ZHU Yu. Optimization for soaking process of sweet corn and nutritional quality evaluation[J]. Science and Technology of Food Industry, 2015, (09): 124-128. DOI: 10.13386/j.issn1002-0306.2015.09.018

甜玉米浸泡工艺优化及营养品质评价

Optimization for soaking process of sweet corn and nutritional quality evaluation

  • 摘要: 为了提高甜玉米的发芽率,通过单因素实验和响应面实验对其浸泡工艺进行了优化,得到最佳工艺条件为:浸泡温度23.9℃,浸泡时间24h,浸泡料液比1∶6.3,发芽率理论值为53.16%,验证实验发芽率为52.60%±2.07%,与理论值相近,因此利用响应面法优化甜玉米浸泡工艺是可行的。为了研究浸泡、发芽加工处理对甜玉米营养品质的影响,在最佳浸泡条件下,对未处理、浸泡后、发芽和未发芽甜玉米的10个营养指标进行了检测,并运用主成分分析法对4组不同处理的样品进行了营养品质评价,按评价结果从好到差排序依次为:发芽组、未发芽组、浸泡组、未处理组。因此,浸泡和发芽的加工处理可以提高甜玉米的营养品质,这对甜玉米生产加工具有实际指导意义。 

     

    Abstract: For the purpose of improving germination rate of sweet corn,soaking process had been optimized using single factor experiments and response surface methodology. The optimum conditions were: soaking temperature23.9℃,soaking time of 24 h and soaking liquid ratio 1 ∶6.3. In these conditions,theoretical value of germination rate was 53.16%,which was similar to verification experiments 52.60% ± 2.07%. Thus response surface methodology was feasible for optimizing sweet corn soaking process. In order to study the effect of soaking and germinating processing on overall quality of sweet corn,10 nutritional indexes of untreated,soaked,ungerminated and germinated sweet corn were detected under the optimum soaking conditions. Principal component analysis was used to evaluate the nutritional qualities of four groups.According to the evaluation results,the order from good to bad was: germinated group,ungerminated group,soaked group and untreated group.It is considered that,soaking and germinating processing can improve the nutritional quality of sweet corn,which has practical significance for sweet corn production and processing.

     

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