不同预处理方式对花椰菜干制品品质影响研究  

Effect of Different Pretreatment Methods on the Quality Attributes of Dried Cauliflower

作　　者：王娟 肖亚冬[1] 徐亚元 李大婧 刘春泉[1] 郑铁松[2] 宋江峰[1] 张钟元[1] WANG Juan;XIAO Ya-dong;XU Ya-yuan;LI Da-jing;LIU Chun-quan;ZHENG Tie-song;SONG Jiang-feng;ZHANG Zhong-yuan(Institute of Argo-product Processing,Jiangsu Academy of Agricultural Sciences,Nanjing 210014,China;School of Food and Pharmaceutical Engineering,Nanjing Normal University,Nanjing 210023,China)

机构地区：[1]江苏省农业科学院农产品加工研究所,江苏南京210014 [2]南京师范大学食品与制药工程学院,江苏南京210023

出　　处：《食品工业科技》2020年第24期36-43,共8页Science and Technology of Food Industry

基　　金：江苏省重点研发计划-重点项目(BE-2018382);江苏省农业科技自主创新资金项目(CX(17)2017)。

摘　　要：为筛选适宜花椰菜干制的预处理方法,本研究通过采用沸水烫漂、蒸汽烫漂、微波加热和超声波辅助烫漂4种不同预处理方式处理新鲜花椰菜,考察干燥后其干制品收缩率、复水比、色泽、VC、总黄酮、总酚及总硫代葡萄糖苷含量等感官和营养指标的变化情况。结果表明:不同预处理方式处理后花椰菜干燥时间均有缩短,其中沸水烫漂、蒸汽烫漂和微波加热较未处理缩短了18.18%,而超声波辅助烫漂处理后缩短了27.27%。微波加热和超声波辅助烫漂处理后花椰菜干制品的色泽变化较小,超声波辅助烫漂收缩率最小,为67.41%,微波加热复水能力较强,为3.77。不同预处理方式对花椰菜干制品营养成分影响不同,与未处理样品相比,不同烫漂方式处理后还原糖损失率为8.85%~23.96%、总糖损失率为3.74%~39.35%。微波加热花椰菜干制品可溶性蛋白和总硫代葡萄糖苷保留率分别为81.80%和31.93%,超声波辅助烫漂后花椰菜干制品VC、总黄酮和总酚保留率分别为40.18%、83.70%和38.40%。综合比较表明:超声波辅助烫漂后花椰菜干制品感官及营养品质最佳。In order to select suitable pretreatment methods for cauliflower drying,four different blanching methods were used in this study,which were boiling water blanching,steam blanching,microwave heating and ultrasonic-assisted blanching.Changes in sensory and nutritional indicators of cauliflower were detected after drying,such as shrinkage,rehydration ratio,color,vitamin C,total flavonoids,total phenol and total glucosinolates content.Results showed that the drying time of cauliflower was shortened after different pretreatment methods.Boiling water blanching,steam blanching and microwave heating were shortened by 18.18%compared with untreated samples,and ultrasound-assisted blanching treatment was shortened by 27.27%.After microwave heating and ultrasonic-assisted blanching,the color change of the dried cauliflower products was little.The smallest shrinkage rate was obtained from the ultrasonic-assisted blanching,which was 67.41%.And the rehydration ability of microwave heating was 3.77.Different pretreatment methods had different effects on the nutritional components of cauliflower.Compared with untreated samples,the loss rate of reducing sugar after different blanching methods was 8.85%~23.96%,and the total sugar lost 3.74%~39.35%.The retention rates of soluble protein and total glucoside in dried cauliflower were 81.80%and 31.93%,respectively.After ultrasonic-assisted blanching,the retention rates of vitamin C,total flavonoids and total phenol in dried cauliflower products were 40.18%,83.70%,and 38.40%,respectively.Therefore,the sensory and nutritional quality of cauliflower dried products through ultrasonic-assisted blanching was the best.

关 键 词：预处理 花椰菜 干燥速率 感官品质 营养品质 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]