不同加工工艺制备葛根全粉的成分和特性研究

doi:10.7506/spkx1002-6630-201305008

食品科学 ›› 2013, Vol. 34 ›› Issue (5): 36-41.doi: 10.7506/spkx1002-6630-201305008

不同加工工艺制备葛根全粉的成分和特性研究

上官佳1，吴卫国2,*，傅冬和3，肖新良4

1.湖南农业大学食品科技学院，湖南长沙 410128；2.食品科学与生物技术湖南省重点实验室，湖南长沙 410128； 3.国家植物功能成分利用工程技术研究中心，湖南长沙 410128；4.湖南加加食品集团股份有限公司，湖南长沙 410600

收稿日期:2012-01-03 修回日期:2013-01-29 出版日期:2013-03-15 发布日期:2013-04-16
通讯作者: 上官佳 E-mail:531841399@qq.com

Chemical Composition and Functional Properties of Pueraria Powder Made by Different Technologies

SHANGGUAN Jia1，WU Wei-guo2,*，FU Dong-he3，XIAO Xin-liang4

1. College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China； 2. Laboratory for Food Science and Bio-technology of Hunan Province, Changsha 410128, China； 3. National Research Center of Engineering Technology for Utilization of Botanical Functional Ingredients, Changsha 410128, China；4. Hunan Jiajia Food Group Co. Ltd., Changsha 410600, China

Received:2012-01-03 Revised:2013-01-29 Online:2013-03-15 Published:2013-04-16
Contact: SHANGGUAN Jia E-mail:531841399@qq.com

摘要/Abstract

摘要： 在提出3种不同葛根全粉的加工工艺(制片、冷冻干燥、打浆)的基础上，研究不同生产工艺对葛根全粉品质的影响。结果表明：不同工艺制得的葛根全粉的基本化学成分相差不大，但特殊成分葛根素的含量相差很大，冷冻干燥工艺制得的葛根全粉葛根素含量最高为38.9775mg/100g。不同工艺对葛根全粉的碘蓝值、吸水能力、吸油能力、溶解度和乳化性的大小顺序为打浆工艺＞制片工艺＞冷冻干燥工艺，其中冷冻干燥工艺制得的葛根全粉的乳化稳定性最高为4.13%；在整个过程中，当温度相同时，葛根全粉浆料的黏度大小表现为打浆工艺＞制片工艺＞冷冻干燥工艺；在95℃保温30min后的降温过程中，打浆工艺和制片工艺制得的葛根全粉的黏度处于不断增加的趋势，冷冻干燥工艺制得的葛根全粉的黏度处于稳定状态。由不同工艺制得的葛根全粉，感官评价相对而言，以冷冻工艺制得的葛根全粉风味浓郁、色泽好，但分散性不好；打浆工艺制得的葛根全粉分散性好，但葛根香味不浓郁、色泽偏黄；制片工艺葛根全粉较打浆工艺的香味浓，但比冷冻干燥工艺的香味淡，分散性也居中。

关键词: 葛根, 全粉, 碘蓝值, 乳化, 黏度, 工艺

Abstract: The influences of three different processing technologies (slicing, freeze drying and pulping) on functional properties of pueraria powder were investigated. Pueraria powder made from different processing technologies showed little differences in the chemical composition, but considerable differences in flavonoid content (the highest level, 38.9775 mg/100 g, was found in sample made by freeze drying). Pulping had the most significant influence on iodine blue value, water binding capacity, oil binding capacity, solubility and emulsifying capacity followed by slicing and freeze drying. Pueraria powder made by freeze drying exhibited the highest stability (4.13%). During the whole process, pueraria powder made by pulping revealed the highest viscosity at the same temperature followed by pueraria powder made by slicing and freeze drying. During cooling after holding at 95 ℃ for 30 min, the viscosity of pueraria powder made by pulping and slicing tended to increase, while the viscosity of pueraria powder made by freeze drying remained stable. Pueraria powder made by freeze drying had a strong flavor and a good color but poor dispersibility. Pueraria powder made by pulping presented light flavor and a yellow color despite having good dispersibility. The flavor of pueraria powder made by slicing was strong but lighter than that of pueraria powder made by freeze drying, and its dispersibility was in the middle.

Key words: pueraria, powder, iodine blue value, emulsifying capacity, viscosity, processing technology

中图分类号:

TS235.5

上官佳1，吴卫国2,*，傅冬和3，肖新良4. 不同加工工艺制备葛根全粉的成分和特性研究[J]. 食品科学, 2013, 34(5): 36-41.

SHANGGUAN Jia1，WU Wei-guo2,*，FU Dong-he3，XIAO Xin-liang4. Chemical Composition and Functional Properties of Pueraria Powder Made by Different Technologies[J]. FOOD SCIENCE, 2013, 34(5): 36-41.

[1]	王凤，肖楚翔，刘淑珍，王凤舞. 榴莲核黄酮的提取及其对秀丽隐杆线虫氧化和衰老的影响[J]. 食品科学, 2021, 42(9): 123-129.
[2]	李君，康昕，蒲雪丽，崔怀田，王胜男，宋虹，朱丹实，刘贺. 不同冷却温度添加氯化镁和谷氨酰胺转氨酶对大豆全粉凝胶流变性质的影响[J]. 食品科学, 2021, 42(8): 17-21.
[3]	宋春勇，洪鹏志，周春霞，陈艾霖，冯瑞. 大豆油和预乳化大豆油对金线鱼鱼糜凝胶品质的影响[J]. 食品科学, 2021, 42(8): 90-97.
[4]	吴昱春，陈小草，张琦，丁玉庭，周绪霞. Pickering乳液稳定机理及其在食品中的应用研究进展[J]. 食品科学, 2021, 42(7): 275-282.
[5]	赵宏蕾，常婧瑶，陈佳新，王浩，刘慧，孔保华，刘骞. 乳化肉糜制品中降低磷酸盐的加工技术新策略研究进展[J]. 食品科学, 2021, 42(7): 329-335.
[6]	闫世长，徐静雯，武利春，孙禹凡，齐宝坤，李杨. 超声复合碱处理对大豆分离蛋白乳化性影响及其对表没食子儿茶素没食子酸酯保护作用[J]. 食品科学, 2021, 42(7): 134-141.
[7]	刘忠博，耿升，蒋兆景，杨伟，刘本国. 基于环糊精的食品级Pickering乳液构建[J]. 食品科学, 2021, 42(6): 24-30.
[8]	周麟依，任双鹤，郭亚男，樊乃境，江连洲，贾富国，王中江，刘军. 均质工艺对制备鱼油微胶囊结构和理化性质的影响[J]. 食品科学, 2021, 42(5): 99-105.
[9]	杜健，梁井瑞，韩宗正，任建威，赵媛，李伟，王剑，冯晓慧. 二十二碳六烯酸微藻油乳状液稳定性的影响因素[J]. 食品科学, 2021, 42(3): 85-91.
[10]	李雪琴，吕莹果，黄亚飞. 热烫温度对小麦面团介观特性的影响机制[J]. 食品科学, 2021, 42(3): 98-103.
[11]	茅芝娟，张昆明，黄永春，郭艳，杨锋，任仙娥，艾硕. 壳聚糖W/O型乳状液的超声辅助制备及其稳定性[J]. 食品科学, 2021, 42(2): 8-16.
[12]	唐兰兰，张世奇，卫子颜，张盛林，刘雄. 红外烘烤对魔芋葡甘露聚糖表观黏度以及微观结构的影响[J]. 食品科学, 2021, 42(17): 98-105.
[13]	陈晨，汪佳佳，王立健，庄昕波，陈银基. 油脂预乳化液替代脂肪对乳化肠品质的影响[J]. 食品科学, 2021, 42(16): 8-13.
[14]	李秀秀，尚静，杨曦，薛佳，郭玉蓉. 多糖的增稠、胶凝及乳化特性研究进展[J]. 食品科学, 2021, 42(15): 300-308.
[15]	刘佩，陈澄，秦新光，张海枝，胡中泽，吴琼，姚人勇，王学东，刘刚. 乳清分离蛋白聚集体乳化性能及其Pickering乳液稳定性[J]. 食品科学, 2021, 42(12): 24-30.

不同加工工艺制备葛根全粉的成分和特性研究

Chemical Composition and Functional Properties of Pueraria Powder Made by Different Technologies

RichHTML

PDF (PC)

可视化

摘要/Abstract

引用本文

使用本文

参考文献

相关文章 15

编辑推荐

Metrics

本文评价