Optimization of Cooking Technology and Analysis of Quality of Flowering Vicia faba L.

In order to optimize the cooking technology of flowering broad beans, four processing parameters including soaking temperature, soaking time, frying temperature and frying time were selected for single factor and orthogonal optimization experiments, and the indexes of color difference, texture, energy and nutrition, and volatile substances were detected. The results showed that the optimal process for producing flowering broad beans were: Soaking temperature 25 ℃, soaking time 15 h, frying temperature 180 ℃ and frying time 6 min. Color difference characteristics: L^* 71.05±1.22, a^* 10.59±0.67, b^* 29.31±1.46, texture characteristics: Crispness 20.74±1.46 N, hardness 26.67±1.33 N, nutritional label: Each 100 g of flowering broad beans contained 1869.33±0.58 kJ of energy, 18.83±0.40 g of protein, 26.93±0.21 g of fat, 33.40±0.10 g of carbohydrate. The GC-MS test results showed that there were 75 volatile substances in the two groups of samples, mainly benzene and its derivatives, alcohols, olefins, etc, including 37 in the blank group, 40 in the optimal group, and 2 kinds of volatile substances in the two groups. The characteristic substance of the blank group was p-isopropyltoluene, and the characteristic substance of the optimal group was 1-isopropenyl-3-methylbenzene. The GC-IMS test results showed that there were 57 volatile substances in the two groups of samples, mainly alcohols, esters and heterocyclic, etc, including 44 in the blank group, 42 in the optimal group, and 29 kinds of volatile substances in the two groups. After processing, the types and contents of alcohols, aldehydes and ketones decreased in varying degrees, while esters and ethers increased in varying degrees. The results of GC-IMS and GC-MS were consistent. The flowering broad beans under the optimized technology are golden in color, crisp and delicious, and rich in flavor substances.