| Objective: 1.Investigate and analyze the status of steamed vegetable resources in Buzhou,put forward suggestions for the industrialized development of steamed vegetables,and provide a reference basis for the development and utilization of steamed vegetable resources.2.Taking Mentha steamed vegetables as the research object and the sensory score as the basis,the optimal steaming process is preferred to provide a reference for the formulation of the steaming process and the quality standards of Mentha steamed vegetables.3.Taking the contents of amino acids and vitamins as comprehensive evaluation indexes,comparing the content changes of different origins and different excipients before and after the steaming process,the optimal origin and type of excipients for steamed Mentha are preferred.4.Investigate the regularity of factors such as the senses and the total number of colonies with storage time,and infer the shelf life to provide a reference for production.Methods: 1.Collected the current status of steamed vegetables resources in Buzhou through literature research,field investigation,and source identification.2.The single factor experiment method and Box-Benhken response surface method were used to investigate the effects of three factors: flour addition,steaming time and steaming power on the quality of Mentha steamed vegetables.3.Utilizing ultra-fast liquid chromatography-mass spectrometry to detect the content of amino acids and nucleosides in mint steamed vegetables from different origins,different excipients,and before and after the process;the principal component analysis and TOPSIS analysis were used to comprehensively compare the quality of Mentha steamed vegetables analysis.4.The high-performance liquid chromatography was used to detect the vitamin content in the steamed Mentha from different regions,different auxiliary materials,and before and after the process.5.The steaming process was carried out using Mentha and wheat flour produced in Shangqiu as raw materials.The steamed vegetables were stored at two temperatures of 18 ℃ ± 2 ℃ and 2 ℃ ± 2 ℃.Quality changes,and analyze the key factors that affect the shelf life.Results: 1.Through literature research,field investigation,and root source identification,it can be known that there are 23 families and 44 species of common sources of steamed vegetables in Buzhou,and dicotyledonous plants account for 93.2% of the total,including 17 wild species in 14 families and 17 cultivated varieties in 19;There are 15 cultivars that are common in the market and are directly available for making steamed vegetables.These steamed vegetables are mostly cold and cold products,heat-clearing and detoxifying,and cooling blood;the edible parts are stems and leaves of up to 29 species,followed by 5 species of whole plants.2.Mentha steamed vegetables have the best quality under the conditions of fresh de-stemmed Mentha leaves to flour ratio of 1: 2,steaming time of 4min,and steaming power of 1000 W.The appearance of the dish is even,the color of flour is green,and the taste is delicious Fresh,soft and refreshing,with the unique aroma of Mentha.3.Using ultra-fast liquid chromatography-mass spectrometry to detect the content of amino acids and nucleic acids in Mentha steamed vegetables,and using principal component analysis and TOPSIS analysis,the results showed that among the 21 amino acid components,serine and methylsulfide Amino acid,isoleucine,leucine,tyrosine,glutamic acid,and arginine are the main components;among the 10 kinds of nucleosides,adenine,cytidine,inosine,adenosine,guanosine,and uracil are the main components.Compared with before the steaming process,the comprehensive quality of the Shangqiu producing area with medicinal Mentha steamed vegetables supplemented with wheat flour after the steaming process is the best.4.The high-performance liquid chromatography method was used to detect the vitamin content of Mentha steamed vegetables.This method is simple,fast,accurate,and can simultaneously detect six water-soluble vitamins.The results showed that the water-soluble vitamin content in Mentha steamed vegetables from Shangqiu was rich before and after the steaming process.The total vitamin content was used as the analysis index.Because of this,the quality of steamed vegetables produced in Shangqiu with wheat flour as the auxiliary ingredient is the best.5.Through the measurement of three sensory indicators of Mentha steamed vegetables,the total number of bacteria,and the coliform,the results show that,except that the coliform flora does not show a certain trend,the total number of senses and flora will fluctuate with the increase of storage time;Sensory is the key factor affecting the shelf life of steamed Mentha.According to the data of sensory assessment combined with the total number of colonies,the shelf life of mint steamed vegetables stored at 18℃ ± 2 ℃(spring,summer and autumn)is suitable for 3 days,and the shelf life of mint steamed vegetables stored at 2 ℃ ± 2 ℃(winter)The day is appropriate,and no colony or coliform growth was detected during the shelf life.Conclusion:This article summarizes the steamed vegetable resources for medicine and food in Bozhou area,which fully reflects the widespread nature of steamed vegetable resources for medicine and food in the folk.And to promote the industrialized production of steamed dishes to provide scientific references;the amino acid,nucleoside components,and vitamin contents in Mentha steamed vegetables from different regions and different supplements have significant differences before and after the steaming process;through the sensory and colony counts,coliform bacteria indicators The combination of detection can predict the shelf life of Mentha steamed vegetables,and provide a reference for enterprise product development and product shelf life. |
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