倒蒸工艺过程对甘薯干品质的影响  

Effects of Inverted Steaming Process on Quality of Dried Sweet Potato

作　　者：冯娅萍 牛丽亚[1] 涂瑾 周庆红[1] 黄英金[1] 肖建辉[1] Feng Yaping;Niu Liya;Tu Jin;Zhou Qinghong;Huang Yingjin;Xiao Jianhui(Jiangxi Province Key Laboratory of Tuberous Plant Biology,Jiangxi Agricultural University,Nanchang 330045)

机构地区：[1]江西省薯芋生物学重点实验室,江西农业大学,南昌330045

出　　处：《中国粮油学报》2023年第2期50-57,共8页Journal of the Chinese Cereals and Oils Association

基　　金：江西省现代农业产业技术体系建设专项(JXARS-19-4)。

摘　　要：以黄心甘薯为原料,探究倒蒸工艺的不同阶段(一蒸、一蒸一干、两蒸两干和三蒸三干)对薯干组织结构、风味以及β-胡萝卜素结构及体外消化特性的影响。结果表明,随着蒸干循环次数的增加,薯干组织结构更加细腻,与水接触角增大。倒蒸工艺过程对薯干中风味物质种类的影响不显著,但能使薯干中2-甲基丁醛、3-甲基丁醛和乙酸乙酯等芳香气味物质含量增加。此外,倒蒸工艺不仅显著降低了薯干中的β-胡萝卜素含量,还降低了薯干中的β-胡萝卜素在胃肠消化过程中的释放率,同时诱导了部分反式结构的β-胡萝卜素进行顺式异构化为9-顺式-β-胡萝卜素、13-顺式-β-胡萝卜素和15-顺式-β-胡萝卜素,但却提升了β-胡萝卜素的抗氧化活性(DPPH·和ABTS+·清除率)。The effects of different stages of traditional inverted steaming process(one steamed, one steamed and dried, twice steamed and dried, and three times steamed and dried) on the structure, flavor and β-carotene structure and in vitro digestibility of orange sweet potato was clarified. The results indicated that with the increase in the number of steam-drying cycles, the structure of dried traditional steamed sweet potato(DTSSP) became more delicate, however, the contact angle with water was increased. The reverse steaming process had no significant effect on the types of flavor substances in DTSSP, however, the content of aromatic substances, such as 2-Methylbutanal, 3-methylbutanal and ethyl acetate in dried potato was increased. In addition, the traditional inverted steaming process did not only significantly reduced the β-carotene content in DTSSP,and also reduced the release rate of β-carotene in DTSSP during gastrointestinal digestion, and at the same time induced part of the β-carotene in the trans structure to undergo cis-isomerization into 9-cis-β-carotene, 13-cis-β-carotene and 15-cis-β-carotene, but increased the antioxidant activity of β-carotene(clearance rate of DPPH· and ABTS+·).

关 键 词：甘薯 倒蒸工艺 组织结构 风味 Β-胡萝卜素 

分 类 号：TS215[轻工技术与工程—粮食、油脂及植物蛋白工程]