食品科学 ›› 2020, Vol. 41 ›› Issue (22): 49-56.doi: 10.7506/spkx1002-6630-20190916-190

• 食品化学 • 上一篇    下一篇

蒸汽热烫预处理对光核桃粉粉体特性、功能因子溶出量及滋味的影响

吕健,左力旭,毕金峰,钟政昌,郭崇婷,李旋   

  1. (1.中国农业科学院农产品加工研究所,农业农村部农产品加工重点实验室,北京 100193;2.西藏农牧学院食品科学学院,西藏 林芝 860000)
  • 出版日期:2020-11-25 发布日期:2020-11-26
  • 基金资助:
    西藏自治区重大科技专项(XZ201901NA04);中央级公益性科研院所基本科研业务费专项(Y2020XC09)

Effect of Steam Blanching Pretreatment on Physical and Functional Properties, Dissolution of Functional Components and Taste of Tibetan-Grown Prunus mira Koehne Powder

LÜ Jian, ZUO Lixu, BI Jinfeng, ZHONG Zhengchang, GUO Chongting, LI Xuan   

  1. (Key Laboratory of Agro-products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China; 2. Food Science College, Tibet Agricultural & Animal Husbandry University, Linzhi 860000, China)
  • Online:2020-11-25 Published:2020-11-26

摘要: 以西藏光核桃为原料,采用蒸汽热烫-真空冷冻干燥联合机械粉碎制备光核桃粉,系统分析光核桃粉粉体特性、功能因子溶出量及滋味稳定性。结果表明:蒸汽热烫预处理使光核桃粉粒径分布曲线右移,大颗粒占比多于对照组;经蒸汽热烫预处理光核桃粉体表面变粗糙,反光能力降低,L值降低,同时果肉绿色降解,a值升高。经蒸汽热烫处理,光核桃粉容积密度增加,压缩性降低,流动性提高。以吸湿性、含水率、水分活度和玻璃态转化温度综合表征粉体贮藏稳定性发现,蒸汽热烫处理的光核桃粉需要更为严格的贮藏条件;以持水力、持油力和溶胀性综合评判粉体的水合特性发现,蒸汽热烫能够有效改善粉体的水合特性。蒸汽热烫处理后,光核桃粉中的果胶和多糖溶出量分别比对照组高2~4 mg/g和15.62 mg/g左右,多酚含量略有下降;此外,光核桃粉经蒸汽热烫处理滋味发生显著变化,但在制粉过程中表现出良好的滋味稳定性。

关键词: 光核桃;蒸汽热烫;粉体特性;功能因子;滋味

Abstract: Prunus mira Koehne from Tibet, China was processed into powder by steam blanching-vacuum freeze drying combined with mechanical pulverization. The physical and functional properties, dissolution of functional components and taste stability of P. mira Koehne powder were analyzed. Results showed that particle size of P. mira Koehne powder with steam blanching pretreatment shifted rightward and consequently exhibited a high proportion of big particles compared with the control group. Steam blanching made the surface of the powder particles rough, reduced the intensity of light reflection and L value, degraded the green color of pulp, and increased a value. In addition, steam blanching increased bulk density, decreased compressibility and improved flowability. Hygroscopicity, water content and glass transition temperature (Tg) were measured to evaluate the storage characteristics of P. mira Koehne powder. The powder with steam blanching pretreatment needed stricter storage conditions. Steam blanching pretreatment could significantly improve the hydration characteristics of P. mira Koehne powder as estimated by its water-holding capacity, oil-holding capacity and solubility. The amounts of dissolved pectin and polysaccharide from the powder pretreated by steam blanching increased by 2–4 and 15.62 mg/g relative to those of the control group, respectively, while the dissolution of polyphenols showed a slight decrease. The taste of P. mira Koehne powder changed significantly after steam blanching pretreatment but remained stable during the grinding processing.

Key words: Prunus mira Koehne; steam blanching; powder characteristics; functional components; taste

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