不同加工方式对板栗香气的影响  

Effect of different processing methods on Chinese chestnut aroma

作　　者：梁建兰[1,2] 刘浩[3] 刘秀凤[1,2] 侍朋宝[1] 蔡金星[1,2] 常学东[1,2] 

机构地区：[1]河北科技师范学院,昌黎066600 [2]河北省板栗工程技术研究中心,昌黎066600 [3]秦皇岛出入境检验检疫局,秦皇岛066000

出　　处：《食品科技》2013年第7期84-88,共5页Food Science and Technology

基　　金：河北省科技研究项目(12227166);秦皇岛市科技研究项目(2012022A005)

摘　　要：为探索加工方式对板栗香气的影响,采用GC-MS法对板栗在3种加工方式下的香气成分进行了分析研究。结果表明:生板栗中的醇类相对含量最高,比煮板栗和糖炒板栗中的都高,其中以2-丙烯-1-醇含量最多。煮板栗和糖炒板栗中则以美拉德反应产物为主要香气成分,其中煮板栗中的酸类、醇类、烃类和其他物质比糖炒板栗多,而糖炒板栗中的酮类、酯类和醛类则比煮板栗中的多。经过煮制和糖炒后,板栗中的酮类、酸类和醛类物质增加最多,而醇类物质却减少最多。通过对3种加工方式下的板栗香气的综合比较,发现生板栗具有新鲜果实的清香味,煮板栗和糖炒板栗的清香味变淡、消失,具有烘烤坚果的焦甜香味,且糖炒板栗的焦甜香味增强更浓于煮板栗。In order to investigate the effects of different processes on the flavor of Chinese chestnut, the aroma components of Chinese chestnut by different processing were studied by GC-MS. Results indicate that the relative contents of alcohols was higher than boiled and sugar fry chestnut in fresh chestnut, among which the relative contents of 2-propylene-1-alcohol was the highest. The Maillard reaction products as the main aroma compositions in boiled chestnuts and sugar fry chestnut, among them the acids, alcohols, hydrocarbons and other material in boiled chestnuts more than in sugar fry chestnut, and the ketenes, esters and aldehydes in sugar fry chestnut was more than boiled chestnuts. After cooked and sugar fry, the ketenes, acids and aldehydes increased most, while the alcohols are reduced biggest. By comparing among the three processes, fresh chestnut with fresh fruit aroma, boiled chestnuts and sugar fry chestnut with baking nut coke sweet aroma, and focal sweet aroma in sugar fry chestnut enhance thicker in boiled chestnut.

关 键 词：板栗 香气 加工方式 

分 类 号：TS255.6[轻工技术与工程—农产品加工及贮藏工程]