漂烫与干燥方式对豆腐柴叶干粉营养组分及豆腐适制性的影响  

Effects of blanching and drying on nutritional components and processing suitability of dried Promma microphylla Turcz leaves

作　　者：忻晓庭 刘大群[1] 章检明 张程程 杨广廷 XIN Xiaoting;LIU Daqun;ZHANG Jianming;ZHANG Chengcheng;YANG Guangting(Key Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province,Institute of Food Science,Zhejiang Academy of Agricultural Sciences,Hangzhou 310021,China;Wuyi Xuannan Agricultural Development Co.Ltd.,Wuyi 321200,Zhejiang,China)

机构地区：[1]浙江省农业科学院食品科学研究所,浙江省果蔬保鲜与加工技术研究重点实验室,浙江杭州310021 [2]武义县宣南农业开发有限公司,浙江武义321200

出　　处：《浙江农业学报》2022年第8期1743-1751,共9页Acta Agriculturae Zhejiangensis

基　　金：武义县与浙江省农科院科技合作项目。

摘　　要：研究不同处理方式对豆腐柴叶干粉营养组分、抗氧化活性和适制性的影响。采用漂烫及不同干燥方式处理豆腐柴叶并分为新鲜组(F)、冷冻干燥组(FD)、热风干燥组(HAD)、新鲜漂烫组(FB)、漂烫+冷冻干燥组(BFD)、漂烫+热风干燥组(BHAD)6组。结果表明,与HAD组相比,FD组干粉色泽翠绿,且能维持较高的氨基酸、还原糖、总酚与总黄酮含量,分别为36.16 mg·g^(-1)、61.98 mg·g^(-1)、6.31 mg·g^(-1)和106.56 mg·g^(-1)。其中,FD组、BFD组和HAD组干粉的DPPH自由基清除能力与FRAP抗氧化能力显著高于其他处理组(P<0.05)。采用不同处理的干粉制作柴叶豆腐,结果表明,BFD组干粉制作的柴叶豆腐色泽翠绿,凝固时间短,出品率高,渗出液少,且硬度、弹性、内聚性、胶黏性、咀嚼性指标高,感官评分为83.33±2.86。因此,采用漂烫+冷冻干燥的方式处理豆腐柴叶,其干粉既能保留部分的营养成分又具有强抗氧化能力,且能制作出品质较佳的柴叶豆腐。In this paper,the effects of different processing methods on the nutritional components,antioxidant properties and the processing suitability of dried Promma microphylla Turcz leaves powder were studied.Blanching and different drying methods were used to treat Promma microphylla Turcz leaves,and they were divided into fresh(F),freeze-dried(FD),hot-air dried(HAD),fresh blanched(FB),blanched freeze-dried(BFD)and blanched hot-air dried(BHAD)group.The results showed that the leaves of FD group showed the best color,and the highest contents of total amino acids,reducing sugar,total phenol and total flavonoids were 36.16 mg·g^(-1),61.98 mg·g^(-1),6.31 mg·g^(-1) and 106.56 mg·g^(-1),respectively.The DPPH and FRAP values of FD,BFD and HAD were significantly higher than other treatments(P<0.05).Promma microphylla Turcz tofu was made from different treated Promma microphylla Turcz leaves dried powder.The BFD group tofu showed the best color with the lowest avalue.In addition,BFD group tofu showed the shortest solidification time,highest yield,least exudate,and the best hardness,elasticity,cohesiveness,stickiness,chewiness,and sensory score of 83.33±2.86.The BFD group retained the most nutritional efficacy and antioxidant capacity.As a result,blanched and freeze-dried treatment was the most suitable treatment for processing high-quality Promma microphylla Turcz leaves tofu.

关 键 词：豆腐柴叶干粉 营养组分 质构 感官评价 

分 类 号：TS218[轻工技术与工程—粮食、油脂及植物蛋白工程]