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.
作者
黄玉辉
吴静仪
吕庆云
蒋修军
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)
出处
《粮食与油脂》
北大核心
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)。
关键词
泡泡青粉
冷冻干燥
挥发性风味物质
bubble green powder
freeze-drying
volatile flavor compound
