Comparison and Analysis of the Special Flavor and Antioxidant Activity of Black Soybean Soaked in Vinegar by Five Kinds Processing Techniques
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Abstract:
Using high-quality black beans and aged vinegar as raw materials, the flavor and antioxidant activity of vinegar soaked black beans under cooking, frying, baking, high pressure and raw conditions were compared and analyzed. On the basis of sensory evaluation, the time of four kinds of thermal treatment were selected as follows: boiling for 40 min, frying for 10 min, roasting for 20 min, high-pressure for 30 min. The volatile components of raw black beans (without treatment) and soaked black beans with five kinds of vinegar were compared by electronic nose, which found that the vinegar soak treatment significantly improves the odor of black beans. The raw (no contact with water), roasted, and fried groups of the five processes were relatively similar, while the cooking and steam high-pressure treatment groups were relatively close. By the total antioxidant capacity, total phenol content and free radical scavenging rate, the antioxidant activity of black beans soaked in vinegar of five different processing techniques showed significantly differences. The order of the antioxidant activity was roasting, stirfrying, raw black beans without treatment, high pressure and boiling. Under roasting conditions, total phenol content was up to 6.321 mg/g, the total oxidation resistance was 0.40 mmoL/L, and free radical scavenging rate of •OH, DPPH•, and ABTS+• were 81.40%, 92.20% and 48.00%, respectively. Soaking in vinegar after baking can produce health functional food with better sensory evaluation and strong antioxidant capacity. Therefore, the roasted black beans are soaked in old vinegar to produce a health functional food with excellent sensory quality, good flavor and strong antioxidant capacity.
