Dried edamame quality evaluation model and construction method

A quality evaluation and construction method technology, applied in special data processing applications, instruments, electrical digital data processing, etc., can solve the problems of different degrees of quality influence, less quality screening of dried beans, etc., to achieve a high degree of standardization, The effect of reducing one-sidedness and simple analysis method

Inactive Publication Date: 2014-07-30
JIANGSU ACAD OF AGRI SCI +1
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  • Abstract
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  • Application Information

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Problems solved by technology

Wang Yanhui et al. (Application No.: 201210138369.X) invented the principal component analysis model for the taste quality evaluation of red fruit wine, but there is no report on the construction method of the quality evaluation model for dried beans; The differences, and the different degrees of influence of different processing techniques on its quality, face huge challenges in the screening process of multiple quality indicators, but there are few research reports on the quality screening of dried beans

Method used

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  • Dried edamame quality evaluation model and construction method
  • Dried edamame quality evaluation model and construction method
  • Dried edamame quality evaluation model and construction method

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Embodiment 1

[0019] (1) Raw materials of different varieties of edamame: choose fresh edamame seeds with plump grains, consistent number of grains, and uniform color harvested at the R6-R7 stage without mechanical damage, diseases and insect pests (Table 1).

[0020] Table 1 Basic information of edamame varieties

[0021]

[0022] (2) Drying method of edamame: Blanch edamame grains in boiling water for 100s, drain the surface water and place them in a refrigerator at -20°C for 24 hours, dry them with hot air at 80°C for 30 minutes, put them in a refrigerator at 4°C for 12 hours, and then Pre-expanded to a moisture content of 30% under a microwave with a power of 1700W, soaked in a 4°C refrigerator for 12h, and vacuum-dried for 180min under airflow drying conditions with a pressure difference of 124KPa and an expansion temperature of 108°C to obtain the product.

[0023] (3) Determination methods of physical and chemical indicators of dried edamame

[0024] Hardness and brittleness: ado...

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Abstract

The invention relates to a dried edamame quality evaluation model and a construction method. The dried edamame quality evaluation model comprises main physical and chemical indicators which test and influence the dried edamame quality, wherein a principle component analysis and correlation analysis method is adopted to screen core indicator parameters of the dried edamame quality evaluation, a principle component normalization method is adopted to determine the weight coefficient of the core indicators, the dried edamame quality evaluation model is constructed on the basis as: the quality score (Z)=1.12*a*+0.64*hardness-0.76*crispness- 0.87*soluble solid content+0.52*vitamin c content+0.35*output rate, and the quality level of dried edamame is effectively judged according to the model. The method is high in standardized degree, accurate, objective, simple, convenient and easy to operate in the actual operation.

Description

technical field [0001] The invention relates to the technical field of fruit and vegetable processing and quality evaluation, in particular to a quality evaluation model and construction method of dried edamame based on statistical analysis of physical and chemical indicators. Background technique [0002] Edamame (edamame) is not only rich in nutrition and balanced, but also has a warm and sweet taste. Using drying technology to dehydrate edamame into a snack food with a unique flavor is loved by consumers. At present, the quality of dried edamame is mainly judged from the aspects of appearance and taste. Hu Qingguo et al. (Journal of Food Engineering, 2006, 77: 977-982) used color, rehydration ratio, crispness and chewiness as quality evaluation indicators of dried edamame. Simonne et al. (Innovative Food Science and Emerging Technologies, 2000, 1: 289-296) used the color, bean aroma, crispness, hardness and overall acceptance of freeze-dried edamame seeds as indicators t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): G06F19/00
Inventor 宋江峰刘春泉姜晓青李大婧吴刚
Owner JIANGSU ACAD OF AGRI SCI
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