食品科学 ›› 2020, Vol. 41 ›› Issue (5): 80-86.doi: 10.7506/spkx1002-6630-20190307-087

• 食品工程 • 上一篇    下一篇

热处理对淮山熟全粉理化特性的影响

苏小军,卢成特,王锋,郭时印,李文佳,李清明   

  1. (1.湖南农业大学食品科学技术学院,湖南 长沙 410128;2.生物质醇类燃料湖南省工程实验室,湖南 长沙 410128;3.湖南省植物功能成分利用协同创新中心,湖南 长沙 410128)
  • 出版日期:2020-03-15 发布日期:2020-03-23
  • 基金资助:
    湖南省教育厅资助科研项目(17C0764);湖南省自然科学基金项目(2015JJ4028)

Effect of Heat Treatment on Physicochemical Properties of Chinese Yam Flour

SU Xiaojun, LU Chengte, WANG Feng, GUO Shiyin, LI Wenjia, LI Qingming   

  1. (1. College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China;2. Hunan Engineering Laboratory for Alcohol Fuels from Biomass, Changsha 410128, China; 3. Hunan Collaborative Innovation for Utilization of Botanical Functional Ingredients, Changsha 410128, China)
  • Online:2020-03-15 Published:2020-03-23

摘要: 为探讨常压蒸(steaming at atmospheric pressure,SAP)和常压煮(boiling at atmospheric pressure,BAP)两种热处理方式对淮山熟全粉理化性质的影响,采用快速黏度分析仪、流变仪、傅里叶变换红外光谱仪和扫描电子显微镜研究不同热处理方法对淮山熟全粉理化性质的影响。结果表明:两种热处理均改善了淮山熟全粉的润湿性和分散性,经SAP处理30 min后分别从7.77、4.68 min降低到了2.17 min和0.52 min;经热处理后,淮山熟全粉的糊化温度、峰值黏度、最低黏度、衰减值和最终黏度均降低,碘蓝值则随着热处理时间的延长而增大;经热处理后淮山糊的表观黏度随剪切速率增大先急剧降低,再趋于平稳,呈现剪切稀化现象;热处理可破坏淮山熟全粉的结构,使其内部有序程度降低,外观形貌变得不规则。研究还发现,经BAP处理所得淮山熟全粉的色差值小于SAP处理组;经SAP处理后,熟全粉的溶解度提高,从16.05 g/100 g(0 min)提高到了17.89 g/100 g(15 min),在相同处理时间下,SAP处理组溶解度高于BAP处理组;经BAP处理后,功能成分整体流失较多,多糖、总多酚、总黄酮和尿囊素的含量分别从2.67、0.076、0.084、0.445 g/100 g(0 min)下降至1.75、0.070、0.071、0.288 g/100 g(30 min),而经SAP处理后,则主要表现为总多酚和总黄酮含量的降低,分别从0.076、0.084 g/100 g(0 min)降至0.055、0.061 g/100 g(30 min);相比BAP处理,SAP是一种较好的淮山熟全粉加工方式。

关键词: 淮山熟全粉, 热处理, 常压蒸, 常压煮, 理化特性

Abstract: The effects of different heat treatments: steaming at atmospheric pressure (SAP) and boiling at atmospheric pressure (BAP) on the physicochemical properties of Chinese yam flour were analyzed by rapid viscosity analysis (RVA), rheometry, Fourier transform infrared (FTIR) spectroscopy and scanning electronic microscopy (SEM). The results showed that the wettability and dispersibility were improved by both heat treatments, which decreased from 7.77 and 4.68 min to 2.11 and 0.52 min after 30 min of SAP, respectively. After heat treatment, the pasting temperature, peak viscosity, minimum viscosity, breakdown value, and final viscosity decreased, while the iodine blue value increased with the increase in heat treatment time. The apparent viscosity of heat-treated yam flour declined steeply and then tended to stable with increasing shear rate, exhibiting shear thinning. Heat treatment destroyed the structure of yam flour, decreased the degree of structural orderliness and resulted in an irregular appearance. It was also found that the change of color caused by atmospheric boiling was smaller than that caused by atmospheric steaming, while the change of solubility caused by atmospheric steaming was smaller than that caused by atmospheric boiling. After steaming, the solubility increased from 16.05 to 17.89 g/100 g. The solubility of SAP treated sample was higher than that of the sample subjected to BAP for the same durations. The boiling treatment resulted in a significant decrease in the contents of functional components; that is, the contents of polysaccharides, total polyphenols, total flavones and allantoin decreased from 2.67, 0.076, 0.084, 0.445 g/100 g to 1.75, 0.070, 0.071 and 0.288 g/100 g after 30 min, respectively, while the steaming treatment resulted in losses of total polyphenols and flavonoids, which decreased from 0.076 and 0.084 g/100 g to 0.055 and 0.061 g/100 g after 30 min, respectively. Compared with BAP, SAP was a better processing method for cooked Chinese yam flour.

Key words: Chinese yam flour, heat treatment, steaming at atmospheric pressure, boiling at atmospheric pressure, physicochemical properties

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