油煮菠菜的质构、感官和Vc保存率分析  

Texture, sensory quality and retention rate of Vc analysis of oil-boiled spinach

作　　者：朱瑞欣 范志红[1] 郑飞飞[1] ZHU Rui-xin FAN Zhi-hong ZHENG Fei-fei(College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083)

机构地区：[1]中国农业大学食品科学与营养工程学院,北京100083

出　　处：《食品科技》2017年第9期49-54,共6页Food Science and Technology

基　　金：北京市科学技术委员会;首都食品质量安全保障项目(Z151100001215016)

摘　　要：探究了不同加油、加盐量的煮制方法对菠菜感官接受度和Vc保存率的影响。采用质构仪和感官评价法分别测量样品的质构硬度和感官接受性。以质构硬度作为自变量,感官硬度作为因变量进行逐步回归分析,得到具有统计显著性的预测公式。结果表明影响硬度的主要因素是烹调时间,其次是添加油量,而加盐量的影响较小。添加盐对Vc保存率有不利影响。烹煮2min、盐量0.5%、油量2.5%时,感官接受度最佳,Vc保存率高达81.5%。The sensory acceptance and retention rate of Vc of boiled spinach samples with different levels of oil and salt addition were analyzed. The texture hardness and sensory acceptance were determined by texture analyzer and sensory evaluation, respectively. The stepwise regression analysis was conducted and the acquired prediction equation were of significance in statistics, with the instrument parameters as independent variables and the sensory hardness as dependent variable. The salt seems to have an adverse impact on the retention rate of Vc. The sample which was boiled for 2 min with 2.5 gram of oil and 0.5 gram of salt per 100 gram of spinach achieved the highest sensory acceptance and the retention rate of Vc was up to 81.5% under this treatment.

关 键 词：菠菜 烹调 质构硬度 感官评价 VC 

分 类 号：TS255.7[轻工技术与工程—农产品加工及贮藏工程]