蔗糖酯和单甘酯对速冻韭菜水饺馅品质控制作用的比较

doi:10.7506/spkx1002-6630-201422055

食品科学

蔗糖酯和单甘酯对速冻韭菜水饺馅品质控制作用的比较

穆谈航1，吴凤凤1，周戈2，赵建伟1，徐学明1,*，刘沙3

1.江南大学食品学院，江苏无锡 214122；2.浙江老艺人生物科技有限公司，浙江丽水 323000；
3.北京工业大学生命科学与生物工程学院，北京 100124

出版日期:2014-11-25 发布日期:2014-12-09
基金资助:
“十二五”国家科技支撑计划项目（2012BAD37B06；2012BAD37B07）

Comparison of Sucrose Ester and Monoglyceride for the Quality Control of Leek Stuffing in Quick-Frozen Dumplings

MU Tan-hang1, WU Feng-feng1, ZHOU Ge2, ZHAO Jian-wei1, XU Xue-ming1,*, LIU Sha3

1. College of Food Science, Jiangnan University, Wuxi 214122, China; 2. Laoyiren Bio-tech Co. Ltd., Lishui 323000, China;
3. College of Life Science and Bio-engineering, Beijing University of Technology, Beijing 100124, China

Online:2014-11-25 Published:2014-12-09

摘要/Abstract

摘要：

目的：研究蔗糖酯和单甘酯两种乳化剂对速冻韭菜水饺馅料品质控制作用的比较。方法：以物质的量比为1∶1的无水乙醇和丙酮做为浸提液，提取测定速冻韭菜中叶绿素含量和类胡萝卜素含量；用顶空固相微萃取-气相色谱-质谱联用的方法测定韭菜挥发气体中有刺激性气味的气体（简称不良气体）占总气体的体积分数；对病理制片的方法稍加改进后观察乳化剂对速冻韭菜细胞结构的影响。结果：随着蔗糖酯质量分数的增加，叶绿素、类胡萝卜素的保留率均呈增大趋势，而不良气体占总气体的百分比呈减小趋势。冻藏3 个月后，1%蔗糖酯处理组韭菜中叶绿素保留量达到0.44 mg/g，类胡萝卜素达到0.052 mg/g，比对照组分别提高了83.3%和96.1%，冻藏3 个月后1%蔗糖酯处理组的不良气体占总气体的体积分数为42.08%，比对照组体积分数下降了13.2%。添加乳化剂后速冻的韭菜细胞从失水程度和结构完整性上均优于对照组。结论：在叶绿素、类胡萝卜素的保存以及对不良气体的控制方面，蔗糖酯的效果要优于单甘酯。在韭菜细胞结构的保存方面，添加乳化剂后速冻效果优于直接速冻。

关键词: 韭菜, 单甘酯, 蔗糖酯, 乳化剂, 品质

Abstract:

Objective: To compare the influence of two emulsifiers, monoglyceride and sucrose ester, on the quality of leek
stuffing in quickly-frozen leek. Methods: Using a mixture of anhydrous ethanol and acetone (mole ratio = 1:1) as leaching
solution, the contents of chlorophyll and carotenoid were determined and HS-SPME-GC-MS was used to determine the
volume fraction of the volatile gas with unpleasant odor from the quick-frozen leek. An improved pathological slicing
method was utilized to observe the influence of the emulsifiers on the cellular structure of leek after frozen storage for
3 months. Results: Chlorophyll and carotenoid were better retained with an increase in sucrose ester content, but the volume
fraction of unpleasant gas was decreased. The amount of retaining chlorophyll in 1% sucrose ester addition group was
0.44 mg/g, and the amount of retaining carotenoid was 0.052 mg/g, which were 83.3% and 96.1% higher than those in
control group after frozen storage for 3 months, respectively. In addition, the volume fraction of the unpleasant gas was
42.08%, which was 13.2% lower than that of control group. The leek cell with the addition of emusifiers was superior
to the ordinary leek cell in terms of dehydration degree and structural integrity. Conclusions: Sucrose ester is superior to
monoglyceride in retaining the chlorophyll and carotenoid and reducing the unpleasant gas. Addition of emulsifier is a better
way to preserve leek cell structure than direct quick-frozen leek.

Key words: leek, monoglyceride, sucrose ester, emulsifier, quality

中图分类号:

TS205.7

穆谈航1，吴凤凤1，周戈2，赵建伟1，徐学明1,*，刘沙3. 蔗糖酯和单甘酯对速冻韭菜水饺馅品质控制作用的比较[J]. 食品科学, doi: 10.7506/spkx1002-6630-201422055.

MU Tan-hang1, WU Feng-feng1, ZHOU Ge2, ZHAO Jian-wei1, XU Xue-ming1,*, LIU Sha3. Comparison of Sucrose Ester and Monoglyceride for the Quality Control of Leek Stuffing in Quick-Frozen Dumplings[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201422055.

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蔗糖酯和单甘酯对速冻韭菜水饺馅品质控制作用的比较

Comparison of Sucrose Ester and Monoglyceride for the Quality Control of Leek Stuffing in Quick-Frozen Dumplings

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