不同预处理对冷冻干燥泡泡青粉品质及挥发性风味物质的影响  

Effects of different pretreatments on the quality and volatile flavor compounds of freeze-drying bubble green powder

作　　者：黄玉辉 吴静仪 吕庆云 蒋修军[4] 万芳 刘亚东 HUANG Yuhui;WU Jingyi;LYU Qingyun;JIANG Xiujun;WAN Fang;LIU Yadong(School of Food Science and Engineering,Wuhan Polytechnic University,Wuhan 430023,Hubei,China;Hubei Key Laboratory for Processing and Transformation of Agricultural Products(Wuhan Polytechnic University),Wuhan 430023,Hubei,China;Key Laboratory for Deep Processing of Major Grain and Oil(Wuhan Polytechnic University),Ministry of Education,Wuhan 430023,Hubei,China;Hubei Jinyinfeng Food Co.,Ltd.,Suizhou 441300,Hubei,China;Hubei Xiangsili Food Co.,Ltd.,Suizhou 441300,Hubei,China;Hubei Hongxin Food Co.,Ltd.,Huanggang 438000,Hubei,China)

机构地区：[1]武汉轻工大学食品科学与工程学院,湖北武汉430023 [2]农产品加工与转化湖北省重点实验室(武汉轻工大学),湖北武汉430023 [3]大宗粮油精深加工教育部重点实验室(武汉轻工大学),湖北武汉430023 [4]湖北金银丰食品有限公司,湖北随州441300 [5]湖北香思里食品有限公司,湖北随州441300 [6]湖北宏信食品股份有限公司,湖北黄冈438000

出　　处：《粮食与油脂》2025年第5期109-113,共5页Cereals & Oils

基　　金：湖北省揭榜制粮食科技项目(2023HBLSKJ007);湖北省中央引导地方科技发展专项(2022BGE247);国家重点研发计划任务(2023YFF1104604-01);云南省李庆龙专家工作站(202305AF150003)。

摘　　要：以泡泡青为原料,采用未烫、热烫、酸烫、热烫-打浆以及热烫-打浆+β-环糊精5种不同方式进行预处理,再经真空冷冻干燥后制得泡泡青粉。研究5种不同预处理方式对冷冻干燥泡泡青粉粉质特性、色泽、叶绿素含量及挥发性风味物质的影响。结果表明:热烫-打浆+β-环糊精处理的泡泡青粉相较于其他处理方式,具有更小的堆积密度和更好的溶解性,其对色泽的影响也更小。挥发性风味物质分析结果表明,在泡泡青粉样品中共鉴定出30种挥发性风味物质,而热烫-打浆+β-环糊精处理后的泡泡青粉,能够更好地保留其原有的风味。综合考虑,热烫-打浆+β-环糊精处理为泡泡青粉的最佳预处理方式。Using bubble green as raw materials, bubble green powder was prepared by 5 different pretreatment methods such as no blanching, blanching, acid blanching, blanching-pulping, and blanching-pulping+β-cyclodextrin, and then vacuum freeze-drying. The effects of 5 different pretreatment methods on the powder properties, color, chlorophyll content, and volatile flavor compounds of freeze-drying bubble green powder were studied. The results showed that the blanching-pulping+β-cyclodextrin treatment had lower packing density, better solubility and less effect on color compared with other treatments. The analysis of volatile flavor compounds showed that a total of 30 volatile flavor compounds were identified in the bubble green powder sample, and the bubble green powder treated with blanching-pulping+β-cyclodextrin could retain its original flavor better. Overall all factors into consideration, the best pretreatment method for bubble green powder was blanching-pulping+β-cyclodextrin treatment.

关 键 词：泡泡青粉 冷冻干燥 挥发性风味物质 

分 类 号：TS201.1[轻工技术与工程—食品科学]