| This paper took the snap bean which is selected the appropriate quick-frozen production as the research object. Scheduling the best harvest time of quick-frozen snap bean. And optimizing the process parameters, and then forming a complete processing technology system. Above all is to provide a theoretical basis for the future quick-frozen production of snap bean. This experiment has achieved the following results:Blanching treatment has very important significance for frozen vegetables, is a key step in the process of quick freezing vegetables processing, and has a direct influence on the final product quality of quick-frozen vegetables. The main cultivation variety “Jiuyueqing” and “Yidianhong” were used as the test materials, determined the changes of each index content of snap beans under the different blanching conditions. The results indicated that compared with the snap bean of no-blanching, POD and PPO activities were gradually reduced after blanching. The changes of chlorophyll content with time after blanching, a trend of increase under 90℃, 95℃and100℃had been increased after decreased trend. Weight loss was increased, with the increase of temperature and the extension of time. VC content, soluble protein content and soluble sugar content were all reduced. Under the condition of 95℃blanching 2min not only can effectively restrain activities of POD and PPO, but also chlorophyll can be keep to the greatest extent, sensory quality was best, nutrients can store for a long time. It can be used as the best blanching condition of the production of quick frozen snap bean.The varieties of quick-frozen snap bean have a direct effect on the storage period and the quality of products, so that selecting the suitable quick-frozen varieties has very important significance for the production of the quick-frozen snap bean. The comprehensive analysis of frozen snap bean indicators of different varieties was used by subordination function method. The results showed that different varieties and its optimum frozen abilities were also different. The comprehensive evaluation of all varieties of subordinate function value mean order: Jiuyueqing>Jiangdongkuan>Liangqiuyoudou>Yidianhong>N1>Yiliwang>Koujidou>Jiujia12> Jinongyoudou>Baiyunfeng>Damazhang>Chunqiulv>Gailiangjiangjun>Shuaixiu.Subordinate function can be used for varieties screening of quick-frozen snap bean, because the existence of consistency membership function method the analysis result with the single index. Comprehensive evaluation of Jiuyueqing was more suitable for quick-frozen production, it had higher chlorophyll content, and nutrient content was also at a high level, performed better than the other varieties in the whole frozen processing.It has a close relationship for the appropriate maturity oil beans to choose the optimum harvesting time with the quick-frozen processing technology. Prematurely harvested will affect production, but too late harvested will affect the quality. Through using the method of subordinate function value is calculated and compared the results showed that there were differences in the processing of quick-frozen adaptability of different maturity snap bean. Comprehensive quality sorting of different maturity snap beans of “Jiuyueqing” and “Yidianhong”: 14d>12d>16d>18d>20d.Suitable for quick-frozen production of snap bean was harvested after flowering 14 d. The snap bean of harvested after flowering 14 d was quick-frozen processing can not only maintain the color, while saving rate nutrients, weight loss was less, the quality of product was better, and earlier in the normal harvest time 1~ 2 d suitable quick-frozen processing. |
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