不同汽蒸工艺对甘薯薯块口感和抗氧化能力的影响  

Effect of Steaming Process on Taste Quality and Antioxidant Properties of Sweetpotato

作　　者：吴玲艳[1] 申燕飞[1] 赵晓飞[1] 杨虎清[1] 陆国权[1] 

机构地区：[1]浙江农林大学农业与食品科学学院,浙江临安311300

出　　处：《食品科学》2016年第9期66-70,共5页Food Science

基　　金：国家现代农业(甘薯)产业技术体系建设专项(CARS-11-B-18);宁波市农业科技攻关项目(2012C10022);浙江省自然科学基金项目(Y14C200052);国家自然科学基金青年科学基金项目(31301580)

摘　　要：对‘心香’和‘渝紫’2个品种的薯块采取温度(100、110、121℃)×时间(15、25、35 min)9组组合工艺汽蒸,然后进行感官的评价和质构特性、β-胡萝卜素、抗坏血酸、花青素、总酚和类黄酮含量及抗氧化能力的测定。结果表明:100℃×35 min、110℃×25 min和121℃×15 min 3个处理薯块的综合口感显著优于其他处理(P<0.05);其中,121℃×15 min处理能够减少甘薯薯块抗坏血酸、β-胡萝卜素和酚类物质的损失,保持较高的抗氧化能力。因此,高温短时汽蒸处理有利于提高甘薯薯块的食用口感和保持较高的抗氧化能力。This study probed into the effect of steaming process on taste quality and antioxidant properties of sweetpotato. Sweetpotato tubers from two cultivars, ＂Xinxiang＂？and？＂Yuzi＂, were steamed at 100, 110 and 121 ℃ for 15, 25 and 35 min, respectively. Sensory quality, texture, and the contents of ascorbic acid, β-carotene, anthocyanin, total phenols,and total flavonoids and antioxidant capacity were evaluated on the steamed samples. The results showed that the sensory quality of sweetpotato steamed at 100 ℃ for 35 min, 110 ℃ for 25 min and 121 ℃ for 15 min was significantly（P〈0.05） better than that of other treatments. Especially, steaming at 121 ℃ for 15 min decreased the loss of ascorbic acid, β-carotene and total phenols, therefore maintaining higher antioxidant capacity. In conclusion, high-temperature short-time steaming is good for improving taste quality and maintaining higher antioxidant capacity of sweetpotato.

关 键 词：食用型甘薯 汽蒸工艺 口感 抗氧化能力 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]