菠菜添加量对砀山酥梨-菠菜复合脆片品质的影响  

Effects of Spinach Addition Amount on the Quality of Dangshan Pear-Spinach Compound Crisps

作　　者：张慧哲 刘长虹[1] 何彩玲 王运香 尚俊杰 郑磊[1] ZHANG Hui-zhe;LIU Chang-hong;HE Cai-ling;WANG Yun-xiang;SHANG Jun-jie;ZHENG Lei(School of Food and Biological Engineering,Hefei University of Technology,Hefei 230009,Anhui,China;Anhui Dangshan Xingda Canned Foods Co.,Ltd.,Suzhou 235300,Anhui,China)

机构地区：[1]合肥工业大学食品与生物工程学院,安徽合肥230009 [2]安徽省砀山兴达罐业食品有限公司,安徽宿州235300

出　　处：《食品研究与开发》2022年第22期98-105,共8页Food Research and Development

基　　金：安徽省科技重大专项项目(201903b06020003)。

摘　　要：以物理特征、抗氧化成分、膳食纤维含量为指标,研究菠菜添加量对真空冷冻干燥砀山酥梨-菠菜复合脆片品质的影响。结果表明,与酥梨脆片相比,添加20%的菠菜显著增加脆片中总酚、总黄酮、膳食纤维和抗坏血酸含量,分别提高了0.66、0.93、1.60和2.11倍,可溶性糖的含量降低了59.28%。复合后的脆片L、a、b均显著增加(P<0.05),硬度和脆性在菠菜添加量为20%时达到最大,分别为4.72 N和64.94 N·s。感官评价结果显示,菠菜添加量为20%时外观和口感得分较高,分别为13.13和19.75,感官评价总分为74.39。扫描电镜结果显示,复合处理可导致脆片孔壁变薄、孔隙率增加。综合上述指标,确定最佳菠菜添加量为20%,复合处理可能是改善真空冷冻干燥脆片感官和营养品质的有效方式。The effects of spinach addition amount on the quality of Dangshan pear-spinach compound crisps were studied with physical characteristics,antioxidant components,and dietary fiber content as indicators.The results showed that compared with Dangshan pear crisps,adding 20%spinach significantly increased the content of total phenols,total flavonoids,soluble dietary fiber,and ascorbic acid by 0.66,0.93,1.60,and 2.11 times,respectively,while the content of soluble sugar decreased by 59.28%.Furthermore,the addition of spinach increased the L,a,and b(P<0.05),and the hardness and crispness of the compound crisps reached the maximum values(4.72 N and 64.94 N·s,respectively)when the spinach addition amount was 20%.The sensory evaluation results showed that the appearance score,taste score,and total score reached 13.13,19.75,and 74.39 points,respectively,when the spinach addition amount was 20%.The results of scanning electron microscopy showed that the addition of spinach led to the thinning of porous wall and the increase of porosity.Based on the above indicators,the optimum spinach addition amount was determined to be 20%.The addition of spinach may be an effective way to improve the sensory and nutritional quality of vacuum freeze-dried crisps.

关 键 词：砀山酥梨 菠菜 真空冷冻干燥 复合脆片 品质 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]