高温短时蒸汽漂烫对子姜片品质及挥发性物质的影响  

Effect of high temperature short time steam blanching on the quality and volatile compounds of baby ginger(Zingiber officinale Roscoe.) slices

作　　者：冯亚超 蒲彪[1] 陈安均[1] 罗松明[1] 王春霞[1] 李超[1] 

机构地区：[1]四川农业大学食品学院,四川雅安625014

出　　处：《食品与发酵工业》2016年第8期147-153,共7页Food and Fermentation Industries

摘　　要：为探讨不同高温短时蒸汽漂烫时间对子姜片漂烫效果的影响,实验采用压力0.3 MPa的高温蒸汽分别对子姜片漂烫0、30、60、90 s,然后从品质和挥发性物质角度分析高温短时蒸汽漂烫对子姜片的漂烫效果,以筛选适宜子姜片的最佳漂烫时间。结果表明:高温短时蒸汽漂烫处理对子姜片的品质和挥发性物质的变化产生了一定的影响,但不同漂烫时间的处理效果存在较大的差异。漂烫处理60 s子姜片POD完全失活,处理90 s子姜片PPO完全失活。漂烫30 s子姜片PPO、POD相对酶活分别为10.15%、1.38%,在此条件下与漂烫处理60 s和90 s相比,Vc、姜辣素、可溶性总糖损失最少,色泽、质构受影响最小;检测出的挥发性物质种类在漂烫30 s时最多为56种,漂烫时间延长,挥发性物质种类减少。这表明高温短时蒸汽漂烫处理30 s,可以有效的钝化子姜片PPO、POD,最大程度保留仔姜片理化品质,还能改善其风味品质。The effect of high temperature short time steam blanching （HTSTSB） time on baby ginger slices blanching was studied. The optimal blanching time was selected by analyzing the baby ginger slices＇ quality and vola- tile compounds. The experimental condition was chosen as below： high temperature steam pressure was set at 0.3 MPa, blanching time was set at 0, 30, 60 and 90 s. After 60 s of high temperature blanching, POD activity was com- pletely inactivated, and PPO activity was completely inactivated after 90 s. After blanching for 30 s, the activity for PPO and POD was at 10.15% and 1.38% , respectively. However, compared with samples blanched for 60, 90 s, it had the least loss in Vc, gingerol and total soluble sugar content, and degradation in color and texture properties. With 30 s blanching, the number of the volatile compounds identified was at the highest and it decreased with prolonging the blanching time. The results showed that blanching for 30 s could effectively inactivate the activities of PPO and POD, and maximum reserve physical and chemical quality and enhance the flavor.

关 键 词：子姜片 高温短时蒸汽漂烫 HS—SPME—GC-MS 姜辣素 

分 类 号：TS255.36[轻工技术与工程—农产品加工及贮藏工程]