贮藏时间对豆沙包水分迁移及食用品质的影响  

Effect of storage time on water migration and edible quality of steamed bread with minced red bean

作　　者：王秋玉 章海风[1,2] 朱文政 薛盼盼[1,2] 沙文轩 苏嘉敏 周晓燕 WANG Qiuyu;ZHANG Haifeng;ZHU Wenzheng;XUE Panpan;SHA Wenxuan;SU Jiamin;ZHOU Xiaoyan(Tourism and Culinary Institute,Yangzhou University,Yangzhou 225000,China;Huaiyang Cuisine Industrialization Engineering Center of Jiangsu Province,Yangzhou 225000,China)

机构地区：[1]扬州大学旅游烹饪学院,江苏扬州225000 [2]江苏省淮扬菜产业化工程中心,江苏扬州225000

出　　处：《食品与发酵工业》2021年第12期75-82,共8页Food and Fermentation Industries

基　　金：国家自然科学基金项目(31701634);四川省高等学校烹饪科学重点实验室开放课题(PRKX201913);烹饪科学四川省高等学校重点实验室资助项目(PRKX2020Z06)。

摘　　要：为了探讨半真空包装以及4℃冷藏条件下的豆沙包贮藏期的水分迁移以及食用品质的变化,采用低场核磁共振分析仪、质构仪等分别对豆沙包复热前后的品质进行分析,并采用主成分和聚类分析法对豆沙包贮藏过程中的品质变化进行综合性评价。结果表明,不同贮藏期间的豆沙包水分分布以及品质指标之间均存在差异性(P<0.05),且变异系数各不相同,说明豆沙包在贮藏期间呈现不同程度的变化。由相关性分析得知,复热前豆沙包中水分状态T _(21)、T _(22)与豆沙包比容、a*值、b*值、pH、水分活度呈显著正相关(P<0.05),复热后的豆沙包T _(21)、T_( 22)与豆沙包硬度以及胶黏性呈显著相关(P<0.05);由主成分分析发现,将豆沙包复热前9个指标简化为2个主成分,其累计方差贡献率为85.80%;将豆沙包复热后的15个指标简化为3个主成分,其累积方差贡献率为88.55%,可反映豆沙包品质的绝大部分信息;聚类分析可将复热前9个理化指标、复热后15个品质指标各分为三类,且贮藏0 d和3 d,5 d和7 d的豆沙包品质分别较为相近。因此,根据主成分分析结合聚类分析综合评价方法对豆沙包贮藏过程的水分迁移及食用品质评价具有一定的可行性,可为评价豆沙包的货架期提供一种新方法。In order to explore the changes of water migration and edible quality of steamed bread with minced during storage under semi-vacuum packaging and cold storage at 4℃,low-field nuclear magnetic resonance(LF-NMR)and texture analyzer were used to analyze the quality of steamed bread with minced,and using principal component analysis(PCA)and cluster analysis method to conduct a comprehensive evaluation on the quality changes during storage of steamed bread with minced red bean.The results showed that there were differences in water distribution and quality indexes of steamed bread with minced red bean during different storage periods,and the coefficient of variation was different.These results indicated that steamed bread with minced red bean changes in varying degrees during storage.The correlation analysis revealed that,before reheating,the water states T 21 and T 22 in samples were positively correlated with specific volume,a*,b*,pH and water activity.Moreover,there was a significant correlation between T 21,T 22 and hardness and stickiness of samples after reheating.The principal component analysis revealed that the 9 indicators of samples before reheating were simplified to 2 principal components,and the contribution rate of cumulative variance was 85.80%.Besides,the 15 indexes of samples after reheating were simplified to 3 principal components,and the contribution rate of cumulative variance was 88.55%,can reflect most of the information about the quality of samples.Furthermore,cluster analysis could divide 9 physical and chemical indexes before reheating and 15 quality indexes after reheating into 3 categories respectively,and the quality of 0 d storage was similar to 3 d,and the quality of 5 d storage was similar to 7 d.Thus,it is feasible to evaluate the water migration and edible quality of steamed bread with minced red bean during storage and provide a new method for prolonging the shelf life of steamed bread with minced red bean.

关 键 词：水分迁移 豆沙包 贮藏 主成分分析 聚类分析 品质控制 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]