摘要
青梅精中的梅素具有改善血液循环等功能,梅素的传统制作工艺是将青梅精通过长时间(24~48 h)高温熬煮产生。该研究采用热处理工艺和添加柠檬酸的方式对工艺进行优化。结果表明,热风干燥10~11 h、微波加热2~3 min,添加1 mg/mL柠檬酸,梅素含量可达1.27 mg/g。电子鼻分析结果表明,青梅精的主要风味成分为氮氧化物、芳香成分或有机硫化物,其次为烷烃、硫化物和醇类。添加柠檬汁和柠檬酸可显著降低氮氧化物、芳香族成分和有机硫化物的响应值(P<0.05)。柠檬酸对风味物质的影响大于柠檬汁。所有样品的2,2'-联氮-双(3-乙基苯并噻唑啉-6-磺酸)(2,2’-Azino-bis 3-ethylbenzothiazoline-6-sulfonic acid,ABTS)阳离子自由基清除率均超过80%。添加柠檬汁和柠檬酸显著提高了ABTS阳离子自由基清除率(P<0.05),分别提高了5.67%和8.52%。采用热风干燥后微波处理的方法,可将青梅精中梅素形成的热处理时间缩短至12 h以内。添加柠檬汁和柠檬酸可以提高果胶中梅素的含量,改善果胶的风味和抗氧化性能。此外,柠檬酸的补充效果优于柠檬汁的补充。因此,该研究为青梅的加工提供了技术支持,有利于青梅产品生产的成本节约和效率提高,增强了青梅产品的功能价值。
Mumefural in Prunus mume j uice c oncentrate(PJC)h as f unctions s uch a s i mproving b lood circulation.The traditional production process of mumefural is to boil PJC at high temperature for a long time(24-48 hours).In this study,heat treatment process and citric acid addition were used to optimize the process.The results showed that hot-air drying for 10-11 h,microwave for 2-3 min,adding 1 mg/mL citric acid,the content of mumefural could reach 1.27 mg/g.The electronic nose results showed that the main flavor compounds of PJC were nitrogen oxides,aromatic components or organic sulfides,followed by alkanes,sulfides,and alcohols.The response values of nitrogen oxides,aromatic components or organic sulfides were significant decreased(P<0.05)by lemon juice and citric acid supplements to improve the flavor of PJC.The supplement of citric acid affected more flavor substances than lemon juice.The 2,2’-azino-bis(3-ethylbenzthiazoline-6-sulfonic acid)(ABTS)cation radical scavenging rates of all samples exceeded 80%.The lemon juice and citric acid supplements significantly increased(P<0.05)the ABTS cation radical scavenging rates by 5.67%and 8.52%.The method of using hot-air drying followed by microwave treatment,can shorten the thermal treatment time for the formation of mumefural in PJC to less than 12 hours.The supplement of lemon juice and citric acid can increase the content of mumefural,improve the flavor and antioxidant propery of PJC.Moreover,the effect of citric acid supplement was better than that of lemon juice supplement.Therefore,this study provides technology for Prunus mume processing,is beneficial for cost saving and efficiency improvement in the production of PJC,and enhances the functional value of plum products.
作者
沈静雯
肖红梅
张闯
钱成宇
缪腾龙
陈晓红
姜梅
张秋勤
SHEN Jingwen;XIAO Hongmei;ZHANG Chuang;QIAN Chengyu;MIAO Tenglong;CHEN Xiaohong;JIANG Mei;ZHANG Qiuqin(College of Food Science and Technology,Nanjing Agricultural University,Nanjing 210095,China;China National Light Industry Food Quality Supervision and Inspection in Nanjing,Nanjing 211816,China;Sanya Research Institute of Nanjing Agriculture University,Sanya 572019,China)
出处
《食品科技》
北大核心
2025年第4期268-275,共8页
Food Science and Technology
基金
江苏省农业科技自主创新资金项目(CX(22)3189)
三亚崖洲湾科技城科技专项(SCKJ-JYRC-2022-69)。
关键词
青梅
热处理
柠檬酸
梅素
5-羟甲基糠醛
Prunus mume
thermal process
organic acids
mumefural
5-hydroxymethylfurfural
