制汁工艺对紫薯汁品质及香气成分的影响  

Effects of Processing Methods on Quality and Aroma Components of Purple Sweet Potato Juice

作　　者：钱籽霖 秦宏文 刘奕[1] 蒋和体[1] QIAN Zilin;QIN Hongwen;LIU Yi;JIANG Heti(College of Food Science,Southwest University,Chongqing 400716,China)

机构地区：[1]西南大学食品科学学院,重庆400716

出　　处：《食品科学》2018年第17期79-85,共7页Food Science

基　　金：重庆市科委社会事业与民生保障科技创新专项(cstc2015shms-ztzx80013)

摘　　要：为探究加工工艺对紫薯汁品质的影响,以渝紫7号为原料,采用生浆、熟浆、蒸料3种工艺将紫薯加工成紫薯汁。比较分析3种制汁工艺对紫薯汁糖类质量分数、花色苷含量、总酚质量浓度、褐变指数、抗氧化活性、色泽等品质指标的影响,并进行感官评价和香气成分分析。结果表明:生浆汁对1,1-二苯基-2-三硝基苯肼自由基的清除率(72.26%)和羟自由基清除率(81.27%)显著高于熟浆汁和蒸料汁(P<0.05),但褐变最严重,色泽及香气不佳;蒸料汁花色苷含量(0.78mg/100 g)显著高于熟浆汁和生浆汁(P<0.05),但色泽偏暗,感官评分及香气不如熟浆汁;熟浆汁抗氧化活性居中,但褐变指数(0.63)显著低于蒸料汁和生浆汁(P<0.05),色泽较好,综合感官评分最高,呈现透亮的深紫色,口感柔和,香气品质最佳。共鉴定出40种香气成分,其中熟浆汁中鉴定出21种,占总峰面积的82.38%,主要香气成分为酯类(28.19%)和醇类(20.14%)。综合考虑,熟浆汁品质最佳。This study was undertaken to explore the effects of processing methods on the quality of purple sweet potato juice.Raw,boiled and steamed purple sweet potato juices from the cultivar Yuzi 7 were prepared,and their sugar,anthocyanin ad total phenolic contents,browning index,antioxidant activity,color,sensory evaluation and aroma composition were compared.The experimental results showed that the 1,1-diphenyl-2-picrylhydrazyl radical(72.26%)and hydroxyl radical(81.27%)scavenging capacities of the raw juice were significantly higher than those of the boiled and steamed juices(P<0.05),but it exhibited the highest browning degree and its color and aroma were not good.The content of anthocyanins(0.78 mg/100 g)in the steamed juice was significantly higher than that in the boiled and raw juices(P<0.05),but its color was darker and its sensory and aroma quality were worse than that of the boiled juice.Although the antioxidant activity of the boiled juice was at a moderate level,its browning index(0.63)was significantly lower than the steamed and raw juices(P<0.05).The boiled juice had better color and the highest comprehensive sensory score.It showed a translucent dark purple color and a soft taste as well as the best aroma quality.Totally 40 aroma components were identified,21 of which were found in the boiled juice,accounting for 82.38%of the total peak area.Esters(28.19%)and alcohol(20.14%)were the major aroma components.Overall,the quality of the cooked juice was the best.

关 键 词：紫薯汁 品质 香气成分 生浆工艺 熟浆工艺 蒸料工艺 

分 类 号：TS275.5[轻工技术与工程—农产品加工及贮藏工程]