Flavor Substance Analysis And Development Of Casual Vegetable Soybean[Glycine Max(L.)Merr.]Products

Vegetable soybean[Glycine max(L.)Merr.]is a soybean-specific variety that is used for picking green when the "R6?R7" grain at the end of the drum is full and not yet mature.It is wildly received cause of its high nutritional value,health care function and unique flavor.However,fresh vegetable soybean is prone to browning and rot due to the high moisture content.There are significant differences in nutrients and flavors among different varieties of vegetable soybean.The content of hexanal and hexanol in raw vegetable soybean is higher,which can make us feel unpleasant.So the timely processing of fresh vegetable soybean into products is effective in improving their utilization rate.In this paper,the nutrients of three varieties of vegetable soybean were determined by national standard method.The flavor substances of three different varieties of vegetable soybean were compared by three methods,which are high performance liquid chromatography(HPLC),electronic tongue and gas chromatography-mass spectrometry(GC-MS).Based on the test results,a soybean cultivar with better nutrition and flavor index was selected for processing.In addition,the variation of flavor substances in different medicinal soybeans was studied,and the hot soybeanvacuum freeze-drying technology was used to develop leisure vegetable soybean products.1.The basic nutrients of fresh vegetable soybean of Tongdou 6,Xiangyin 1 and Nansheng 068 were compared and analyzed.The results showed that the crude fat,crude protein,crude fiber and water content of Tongdou 6 were significantly higher than the other two varieties(p<0.05),the total sugar content of Nansheng 068 was higher,and the iron content of Tongdou 6 was higher.And the potassium content is higher than other varieties,Nansheng 068 has higher calcium and magnesium content than other varieties.The content of organic acids in Tongdou 6 was significantly higher than that in other varieties.The content of taste nucleotides and free amino acids in Nansheng 068 was higher;the content of soluble sugar(alcohol)in Nansheng 068 and Tongdou 6 was higher.The difference between the two is small.2.The flavors of the three vegetable soybean were analyzed by HPLC,electronic tongue and GC-MS.The results showed that the sour taste,bitterness,astringency,bitterness and astringency of Tongdou 6 were lower.The main volatile flavors in vegetable soybean were acetaldehyde,hexanal,ethanol and 1-octene-3-Alcohol,n-hexanol,2-heptenal and 1-octene3-one,in which the content of the compound having soybean meal such as hexanal in Tongdou 6 was significantly lower than that of the other two varieties.The nutrition and flavor components of the three vegetable soybean have their own characteristics.In general,Tongdou 6 was selected as the next experimental material.3.Using Tongdou 6 as raw material,after the same cooking process,the taste,aroma and non-volatile flavor substances of edamame were analyzed by electronic tongue,electronic nose and HPLC,and it was found that compared with the decoction cooking process,Pod-cooked vegetable soybean has a lower bitterness and a higher acidity and astringency;when cooked for more than 20 minutes,there is a significant difference in the principal component analysis of the electronic nose monitoring results between the pod vegetable soybean and the de-pod vegetable soybean(p<0.05)and the content of aromatic substances in the de-pod cooked process is relatively high;The pod-cooked treatment group has a relatively low content of taste nucleotides,relatively high content of organic acids,soluble sugars(alcohols),essential amino acids and sweet amino acids,and non-volatile treatment with pods for 20 min.The content of flavor substances was significantly higher than other treatment groups(p<0.05).4.The drying conditions of the leisure vegetable soybean products were optimized by single factor experiment and orthogonal test.The drying conditions were determined by drying rate and sensory score.The drying conditions were hot air drying time of 30 min,hot air drying temperature of 65?,and vacuum freeze drying time of 14 h.Compared with the separate vacuum freezing method,this drying condition reduces the unit energy consumption by 44.38%and saves the drying time of 11.5 h.The casual vegetable soybean product processed under the process has a crispy taste and a non-greasy taste,It is suitable as a healthy instant snack food with high protein and high dietary fiber.