Research on Blanching and Color Protection of Green Soy Bean

doi:10.3969/j.issn.1673-1689.2012.11.006

Home > Archive>Volume 31, Issue 11, 2012 >1154-1159. DOI:10.3969/j.issn.1673-1689.2012.11.006

Research on Blanching and Color Protection of Green Soy Bean
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                        10.3969/j.issn.1673-1689.2012.11.006
                    
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In this manuscript,the blanching treatment technology with color fixation was investigated to develop an efficient process for keeping color stability of green soy bean during processing and storage.According to the response surface methodology,the optimum conditions was determined and listed as follows blanching temperature 100 ℃,blanching time 3 min,,the zinc acetate concentration 0.06% and the ascorbic acid concentration 0.14%.under the optimum conditions,the peroxidase activity was inhibited and the stability of food color was ensured.

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SUN Jin-cai, YU Ning, ZHANG Min. Research on Blanching and Color Protection of Green Soy Bean[J]. Journal of Food Science and Biotechnology,2012,31(11):1154-1159.

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Online: June 17,2014
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