Research on Blanching Pretreatment of Quick Frozen Sword Bean (Canavalia gladiate)

摘要

Quick frozen could preserve the maximum micro-texture and taste quality of vegetables, and blanching pretreatment is primary determinant of quick frozen. In this study, the central composite experimental design and response surface methodology were adopted to derive a statistical model for the effect of blanching pretreatment on the quality of sword bean (Canavalia gladiate), with peroxidase activity as main index. The pretreatment process optimized with response surface methodology was blanching at 96°C for 1.03 min. Through optimization, a statistical model was established for the relation between blanching temperature, time and peroxidase activity, which would facilitate the prediction of the effects of blanching on the quality of sword bean and could play a guidance role in the blanching pretreatment of many other vegetables.