热加工方式对雪花梨汤品质的影响  

Effect of Thermal Processing Methods on the Quality of Xuehua Pear Decoct

作　　者：杨壮 赵江丽[2] 滑竺青 易岸威 王永霞 关军锋[2] YANG Zhuang;ZHAO Jiangli;HUA Zhuqing;YI Anwei;WANG Yongxia;GUAN Junfeng(College of Life Science and Food Engineering,Hebei University of Engineering,Handan 056000,China;Institute of Biotechnology and Food Science,Hebei Academy of Agriculture and Forestry,Shijiazhuang 050051,China)

机构地区：[1]河北工程大学生命科学与食品工程学院,河北邯郸056000 [2]河北省农林科学院生物技术与食品科学研究所,河北石家庄050051

出　　处：《保鲜与加工》2024年第7期28-34,共7页Storage and Process

基　　金：国家现代农业产业(梨)技术体系项目(CARS-28-23)。

摘　　要：比较两种热加工方式制备的雪花梨汤营养品质和挥发性物质的差异。以雪花梨为材料,采用炖制和烤制两种方式制备雪花梨汤,分析其感官品质、理化特性、抗氧化能力和挥发性物质成分。结果表明,烤制梨汤得率为67.24%,感官评分、固酸比和羟自由基清除率较高,褐变度和浊度较小;炖制梨汤得率为74.41%,色泽鲜亮,L^(*)值和a^(*)值较高;两种梨汤的可溶性糖组分、总酚、总黄酮含量和1,1-二苯基-2-三硝基苯肼(1,1-Diphenyl-2-picrylhydrazyl,DPPH)自由基清除率无显著性差异。电子鼻检测结果显示,两种梨汤的气味能完全分离;电子舌检测结果显示,酸味、苦味、涩味、咸味和甜味对滋味的区分起主要作用;两种梨汤中共检测到挥发性成分52种,包括酯类8种、醛类11种、醇类9种、烷烃类19种、酮类2种、其他类物质2种及α-法尼烯,其中烤制梨汤挥发性物质种类较多(43种),总含量较高(38.00μg/mL)。两种热加工方式制备梨汤的感官品质、理化特性、功能性及活性成分均有一定差异,且风味特征和挥发性成分明显不同。In order to compare the differences in nutritional quality and volatiles of Xuehua pear decoction prepared by two thermal processing technology.The decoction was prepared from Xuehua pear using two thermal processing methods,namely stewed and roasted,and the sensory quality,physicochemical properties,antioxidant capacity,and volatile composition of the decoction were analyzed.The results showed that roasted pear decoction with a yield of 67.24%had higher sensory score,solid-acid ratio and higher hydroxyl radical scavenging ratio,and lower browning and turbidity values;stewed pear decoction with a yield of 74.41%had bright color and larger L^(*)and a^(*) value.There was no significant differences between the two pear decoctions in soluble sugars components,total phenols,total flavonoids content and 1,1-diphenyl-2-picrylhydrazyl(DPPH)radical scavenging ratio.Electronic nose test results showed that the odor of two types of pear decoction could be completely separated.Electronic tongue test showed that the acidity,bitterness,astringency,saltiness,and sweetness played a major role in the distinction of the taste.A total of 52 volatiles were detected in the two pear decoctions,including 8 esters,11 aldehydes,9 alcohols,19 alkanes,2 ketones,two other types of substances andα-farnesenes,among which,the roasted pear decoction possessed the more varieties of volatiles(43)and higher total contents(38.00μg/mL).There were some differences in the sensory quality,physicochemical properties,functional and active components of pear decoction prepared with two thermal processing method,and the flavor characteristics and volatile components were obviously different.

关 键 词：梨汤 热加工 理化性质 风味 挥发性物质 

分 类 号：TS255.4[轻工技术与工程—农产品加工及贮藏工程]