【摘要】 主要采用漂烫、浸泡、熟化三种常用处理技术对蚕豆进行处理,分析处理前后蚕豆中抗营养因子(单宁、胰蛋白酶抑制剂和棉籽糖、水苏糖等胀气因子)变化。试验结果表明,90℃、150 s或95℃、120 s漂烫处理较为合理;低温长时间浸泡,如25℃、10 h可在降低水溶性抗营养因子含量同时更节约能源,更为合理;常压水煮30 min、高压熟化20 min均可有效降低胰蛋白酶抑制剂活性。更多还原

【Abstract】 The experiment blanching,soaking,ripening the three commonly used processing techniques to deal with the broad beans,analysis the changes of the broad beans’before and after treatment of antinutritional factors(such as tannins,trypsin inhibitor,and raffinose,stachyose flatulence factors).The results told us:90℃,150 s or 95℃,120 s of blanching treatment is more reasonable;low temperature soak a long time,such as 25℃,10 h can be reduced to a large extent of water-soluble anti-nutritional factors’contents and economized the resource;boiled 30 min at room atmospheric pressure,high pressure curing 20 min can effectively reduce the activity of the trypsin inhibitor.更多还原