Processing Suitability And Quality Evaluation Of Frozen And Dried Vegetable Soybean

In the paper,18 cultivars of vegetable soybeanplantedin Jiangsu province were taked as the object of study.Quality index of quick-frozen vegetable soybean and dried vegetable soybean were analyzed,using principal compent analysis(PCA)and correlation analysis.This study provides a theoretical foundation for processing characteristics research and processing suitability research of vegetable soybeans.Through the research of quality evaluation system on vegetable soybeans,the conclusions were summarized as followings:1.In order to set up fundamental database,the indicators of appearance quality,nutritional quality,flavor quality were determined.The results showed,Ten varieties had good appearance characteristics.Ten species had good nutritonal characteristics.Four species had good flavor quality,including Tongdou NO.6,Xudou NO.17,Sudou NO.3 and Xindali NO.1.2.Five core quality evaluation indicators of quick-frozen vegetable soybean were selected by principle component analysis(PCA)and correlation analysis,combined with the actual application requirments.Hardness,L*,a*,soluble sugar and soluble protein were the core indicators.The weight of each indicator was-0.01,0.30,0.31,0.16 and 0.24,respectively.The comprehensive scores(Z)of quick-frozen vegetable soybean could be calculated by the following equation.Z=-0.01 ×hardness+0.30×L*+0.31 ×a*+0.16 × soluble sugar+0.24×soluble protein3.Six core quality evaluation indicators of dried vegetable soybeans were selected by principle component analysis(PCA)and correlation analysis,combined with the actual application requirments.Hardness,fracturability,a*,soluble solids contents,vitamin C(Vc)contents and the output rate were the core indicators.The weight of each indicator was 0.64,-0.76,1.12,-0.87,0.52 and 0.35,respectively.The comprehensive scores(Z)of dried vegetable soybeans could be calculated by the following equation.Z=0.64×hardness-0.76 X fracturability+1.12×a*-0.87×soluble solids+0.52×Vc+0.35×output rate4.Sensory evaluation ofl8 species of quick-frozen and dried vegetable soybean were measured.Validation results of quick-frozen vegetable soybean showed,the relationship between sensory evaluation results(X)and mathematical evaluation model(Y)could be identified as formula,Y=0.673X(R2=0.794),which indicated that the mathematical model could be applied in the quality evaluation of quick-frozen vegetable soybean.Validation results of dried vegetable soybean showed,the relationship between sensory evaluation results(X)and mathematical evaluation model(Y)could be identified as formula,Y=2.074X(R2=0.884),which explained that the mathematical model could be applied in the quality evaluation of dried vegetable soybean.5.According to evaluation model ofquick-frozen vegetable soybeanto calculate the total score of each variety,the scores(Z)were divided into four levels,Z?0.50 grade I,0.00?Z<0.50 grade ?,-0.50<Z<0.00 grade ?,Z<-0.50 grade IV.Sudou NO.3,Xudou NO.17,Sudou NO.6,Sucai N0.254,Hanguo N0.45,Xindali NO.1,Fufeng NO.888 were suitable varieties for frozen processing,according to the scores.According to model of dried vegetable soybeans to calculate the scores,the scores(Z)were divided into four levels,Z?1.50 grade ?,0.00<Z<1.50 grade ?,-1.50<Z<0.00 grade?,Z<-1.50 grade ?.Ningdou NO.4,Sudou NO.3,Sudou NO.6,QufanNO.2,Hanguo NO.45,Fufeng NO.888,Sucai NO.254,Sucai NO.201,TongdouNO.6,Xindali NO.1 were suitable varieties for dried processing,according to the scores.