超声辅助萌芽联合超高压处理对花生-黑豆芽复合汁品质的影响

为有效提高豆种的萌芽特性、明确其生长过程中营养成分变化规律，并对萌芽产品进行绿色深加工以最大限度保留豆芽营养成分，该论文采用超声波处理提高豆类发芽率和发芽指数，筛选营养丰富的萌芽阶段开发花生-黑豆芽复合汁，并研究超高压和常规热杀菌对花生-黑豆芽复合汁品质的影响。结果表明：300 W和10 min的超声处理可显著提高黑豆和花生的发芽率和发芽指数（P<0.05）。超声处理组的黑豆在第6萌芽阶段（芽长6 cm）时γ-氨基丁酸（gamma-aminobutyric acid,GABA）含量最高，达175.13mg/100g，超声处理组的花生在第5萌芽阶段（芽长2cm）时白藜芦醇含量较高，为0.92 mg/g。以上述阶段原料制备富含白藜芦醇和GABA的花生-黑豆芽复合汁，进一步研究发现，相比于传统热杀菌，超高压杀菌（450MPa和15min）可显著提高花生-黑豆芽复合汁的稳定性和总酚含量（P<0.05），减少颜色劣变，贮藏过程中能更好地保持GABA和白藜芦醇。研究结果将为高品质豆芽深加工产品探索提供理论依据和技术支撑。

Effects of ultrasonic-assisted germination combined with high hydrostatic pressure treatment on the quality of compound peanut-black bean sprout juice

Abstract: Bean sprouts have been a common ingredient in many Asian cuisines. The quality of bean sprouts depends mainly on the germination characteristics of bean seeds during deep processing. Thus, it is conducive to clarifying the changing rules of nutrient composition during the germination process, particularly for the high industrial-added value of germination products. This study aims to effectively improve the germination characteristics of bean seeds, and then to clarify the changes in nutrient composition during the germination process. Green deep processing was carried out for the germination products to maximumly retain the nutrients of bean sprouts. The ultrasonic treatment was first used to improve the germination rate and germination index of beans. After that, the nutrient-rich germination stage was chosen to develop the compound peanut-black bean sprout juice. A systematic investigation was made to further determine the effect of high hydrostatic pressure and conventional thermal treatment on the quality of peanut-black bean sprout juice. The results showed that the ultrasonic treatment of 300 W/10 min significantly increased the germination rate and germination index of black beans and peanuts (P<0.05). Moreover, the content of gamma-aminobutyric acid (GABA) reached 175.13 mg/100 g in the germinated black beans of the ultrasonic treatment group at the sixth germination stage (with bud length 6 cm). And the resveratrol content of peanuts in ultrasonic treatment group was 0.92 mg/g at the 5th germination stage (bud length was 2cm).At the same time, the germinated peanuts of the ultrasonic treatment group at the fifth germination stage (with bud length 2 cm) showed high content of resveratrol and GABA (being 0.87 mg/g and 57.60 mg/100 g, respectively). Furthermore, the above-mentioned raw materials were used to prepare the compound peanut-black bean sprouts juice rich in resveratrol and GABA. The sensory and stability evaluation was carried out to optimize the formulation of compound peanut-black bean sprouts juice. The results showed that an optimal combination was achieved, when the black bean sprouts: water was 1:9 (g/mL); peanut bud: water was 1:8 (g/mL), erythritol added was 4% (w/w), black bean sprouts and peanut juice mixed ratio was 1:6; sucrose ester: single glycerol ratio was 1:1 (total amount of 0.1%), xanthan gum and cold gel added was 0.04% (w/w), and homogenization pressure was 20 MPa. The peanut-black bean sprouts compound juice presented the highest sensory score with moderate sweetness, mellow taste, and strong fragrance of buds. The best system stability was obtained in this case. Therefore, the prepared products under this condition were subjected to the subsequent thermal or high hydrostatic pressure for quality studies. Both high hydrostatic pressure (450 MPa/5 min, 450 MPa/15 min, and 450 MPa/25 min) and thermal treatment (95 °C/15 min) were selected to control the number of microorganisms within the standard. The high hydrostatic pressure pasteurization was better improved the total phenol content of compound bean sprout juice for the better color parameters of the sample, compared with the traditional thermal treatment. Moreover, the high hydrostatic pressure pasteurization (450 MPa/15 min) significantly improved the physical stability, and the total phenolic content (P<0.05). The color deterioration was also reduced in the compound peanut-black bean sprout juice. The GABA and resveratrol content were also better maintained during storage. These findings can provide the theoretical basis and technical support for the exploration of high-quality bean sprout deep-processing products. The improved storage time and added value of bean sprouts can be expected to retain the nutrients of bean sprouts during the germination process of bean seeds.