烫漂方式对白萝卜汁品质的影响  

Effects of Blanching Methods on the Quality of White Radish Juice

作　　者：朱丹实 于懿 单良豪 柴懿娜 俞张富 沈荣虎 励建荣 Zhu Danshi;Yu Yi;Shan Lianghao;Chai Yina;Yu Zhangfu;Shen Ronghu;Li Jianrong(College of Food Science and Technology,Bohai University,National and Local Joint Engineering Research Center for Storage,Processing and Safety Control Technology of Fresh Agricultural Products,Jinzhou 121013,Liaoning;Hangzhou Xiaoshan Agriculture Development Co.,Ltd.,Hangzhou 311215)

机构地区：[1]渤海大学食品科学与工程学院生鲜农产品贮藏加工及安全控制技术国家地方联合工程研究中心,辽宁锦州121013 [2]杭州萧山农业发展有限公司,杭州311215

出　　处：《中国食品学报》2024年第11期244-253,共10页Journal of Chinese Institute Of Food Science and Technology

基　　金：“十四五”国家重点研发计划项目(2022YFD 2100302);云南省科技人才与平台计划项目(202205AF150060)。

摘　　要：白萝卜营养丰富,具有多种生理功能,然而其辛辣味突出,影响了产品品质。可通过烫漂等预处理方法来改善风味,进而扩大其应用。以白萝卜为原料,研究不同预处理方式(热水烫漂、微波烫漂和蒸汽烫漂)对白萝卜汁营养和风味的影响。结果表明,3种烫漂处理的白萝卜汁的可溶性蛋白、抗坏血酸等营养物质含量虽有所降低,但风味明显改善,酯类物质含量增加,异硫氰酸酯类、醇类及醚类物质含量显著降低(P<0.05),尤其甲硫醇、二甲基二硫醚、二丁醚以及烯丙基甲基二硫醚等特征风味物质含量显著降低(P<0.05)。各预处理的较佳条件分别为:90℃热水烫漂6 min,700 W微波烫漂4 min及常压蒸汽烫漂6 min。微波烫漂虽对水溶性蛋白质和抗坏血酸的保留率较高,分别保留了77.15%和79.24%,但异硫氰酸酯类化合物的保留率也较高,辛辣、刺激味较明显,感官评分较低。常压蒸汽烫漂后白萝卜汁的异硫氰酸酯类化合物相对含量较低,且有效增加了丙酸丁酯、丁酸丁酯及菠萝酯等含量,提升了白萝卜汁的风味。此外,蒸汽烫漂的萝卜汁营养物质保留率也较高,感官综合得分最高,因此是比较适合的预处理方式。本研究可以为白萝卜产品开发提供一定的试验参考。Radish is rich in nutrients and has a variety of physiological functions.However,the strong spicy flavor and taste of radish affected the quality of its processed products.It is necessary to improve the flavor of radish by blanching and other pretreatments,so as to further expand its application.In this study,white radish was used as the raw material to investigate the influence of different pretreatment method(hot water blanching,microwave blanching and steam blanching)on the nutrition and flavor of radish juice.The results showed that,the contents of nutrient substance,such as,soluble protein and ascorbic acid of juice all decreased somewhat,while the flavor markedly improved after the three blanching pretreatments.The content of ester substances increased and the contents of isothiocyanates,alcohols and ethers decreased significantly(P<0.05).Especially for the characteristic flavor substance,such as,methyl mercaptan,dimethyl disulfide,dibutyl ether and allyl methyl disulfide,which contents significantly decreased(P<0.05).The better condition for each pretreatment was:90℃hot water blanching for 6 min,700 W microwave blanching for 4 min and atmospheric steam blanching for 6 min,respectively.The retention rates of water-soluble protein and ascorbic acid were higher after microwave blanching,which retained 77.15%and 79.24%,respectively.However,the retention rate of isothiocyanate by microwave blanching was also higher,which resulted in the measurable spicy and the pungent taste of juice and the lower sensory score.After steam blanching,the content of isothiocyanate compounds of radish juice was relatively lower,and the contents of butyl propionate,butyl butyrate and pineapple ester were effectively increased,which improved the flavor of radish juice.In addition,the retention rate of nutrients of radish juice was higher and the sensory synthesis score was the best after steam blanching,which showed that the steam blanching was the more suitable pretreatment method.This study could provide some experimental refere

关 键 词：预处理 烫漂 白萝卜汁 品质 风味 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程]