不同处理方式对燕麦调味汁品质的影响  

Effect of ultra-high pressure treatment on quality of oat sauce

作　　者：程丽萍[1] 王孝荣[1] 杨洲[1] 蒋和体[1] 

机构地区：[1]西南大学食品科学学院,重庆400715

出　　处：《食品工业科技》2013年第23期125-130,共6页Science and Technology of Food Industry

摘　　要：探究超高压处理和热力处理对发酵燕麦调味汁品质的影响,对燕麦调味汁进行不同程度的超高压处理(UHP,300MPa,15min),和热力处理(80℃,10min),以燕麦调味原汁作对比,测定其理化指标、色泽、氨基酸种类及含量以及香气成分的变化。结果表明:超高压处理后样品的总酸损失率,氨基态氮损失率以及还原糖损失率均较低,能最大限度保持调味汁原有色泽;经超高压和热力处理后,燕麦调味汁的香气物质种类有所减少,总含量均为原汁的66.20%,两种处理方式均对燕麦调味汁的香气成分有较大影响,但二者之间香气物质的种类和含量差别不大,调味汁的香气成分中含量最高的为油酸乙酯、棕榈酸乙酯以及亚油酸乙酯。因此,利用超高压处理燕麦调味汁对其品质影响相对较小。The effect of Ultra High Pressure（UHP,30OMPa,tSmin） and thermal treatments（80℃,10min） on quality of oat sauce were investigated.The determination of physicochemical indexes, tincture, type and content of amino acids and aroma component of oat sauce was carried out.The results showed that the after UHP processing oat sauce, loss ratio of its total acid, amino nitrogen, revertose was lower and the sample could maximum limit to keep sauce original colour and luster.The kinds of aroma substances in the treated oat sauce were less compared with original sauce, and the total contents of them were 66.20% of the original sauce, illustrated that heat treatment and ultra high pressure treatment had a great influence on aroma substance in oat sauce, but there was no big difference between the two ways.The main aroma substance of oat sauce were tethyl oleate, ethyl palmitate and ethyl linoleate.The experiment illustrate that using ultra-high pressure treatment has a relatively small effect on the quality of oat sauce.

关 键 词：超高压 燕麦调味汁 品质 香气成分 

分 类 号：TS261.1[轻工技术与工程—发酵工程]