食品科学 ›› 2024, Vol. 45 ›› Issue (6): 175-182.doi: 10.7506/spkx1002-6630-20230605-033

• 食品工程 • 上一篇    下一篇

电子束辐照和超高压处理对红枣浓浆风味的影响

陈美玲,简磊,原秋艳,贾明月,贵香茹,徐怀德   

  1. (西北农林科技大学食品科学与工程学院,陕西 杨凌 712100)
  • 出版日期:2024-03-25 发布日期:2024-04-03
  • 基金资助:
    “十四五”国家重点研发计划重点专项(2022YFD1600405)

Comparative Effects of Electron Beam Irradiation and Ultra-high Pressure Treatment on the Flavor of Jujube pulp

CHEN Meiling, JIAN Lei, YUAN Qiuyan, JIA Mingyue, GUI Xiangru, XU Huaide   

  1. (College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China)
  • Online:2024-03-25 Published:2024-04-03

摘要: 本研究以未处理样品为对照,采用巴氏杀菌(80 ℃,30 min)、电子束辐照(3、5、7 kGy)和超高压技术(400、500、600 MPa,6 min)对红枣浓浆样品进行处理,通过测定游离氨基酸、还原糖等呈味物质含量,结合电子鼻、电子舌技术和感官评价等方式分析不同处理对红枣浓浆风味的影响。结果表明:与对照组相比,巴氏杀菌和电子束辐照处理导致游离氨基酸含量显著下降,巴氏杀菌导致精氨酸、缬氨酸和亮氨酸等苦味氨基酸含量显著上升;电子束辐照和超高压处理组可以显著提升红枣浓浆样品中果糖含量;通过电子鼻检测发现8 组样品传感器数值存在明显差异;电子舌结果显示,电子束辐照、超高压处理和未处理样品之间滋味特征存在明显差异,而巴氏杀菌处理样品与对照组样品滋味特征更为接近;在感官评价中,电子束辐照处理样品获得感官评分高于其他处理,主要表现为滋味、色泽和冲调性更好。总之,电子束辐照处理和超高压处理均能有效提升红枣浓浆风味品质。

关键词: 电子束辐照;超高压处理;红枣浓浆;品质;风味

Abstract: This study investigated the effects of pasteurization (80 ℃ for 30 min), electron beam irradiation (3, 5 and 7 kGy) and ultra-high pressure treatment (400, 500 and 600 MPa for 6 min) on the flavor of jujube pulp. Untreated samples were used as control. The content of taste compounds such as free amino acids and reducing sugar was determined, and flavor quality was evaluated by electronic nose and electronic tongue and sensory evaluation. The results showed that compared with the control sample, free amino acid contents were significantly reduced by pasteurization and electron beam irradiation, and the contents of bitter amino acids such as arginine, valine and leucine were significantly increased by pasteurization. Electron beam irradiation and ultra-high pressure treatment could significantly increase the content of fructose in jujube pulp. Significant differences in electronic nose sensor responses were found among the eight groups. The electron tongue results showed significant differences in taste characteristics between the electron beam irradiated, ultra-high pressure treated and the control samples, while the taste characteristics of the pasteurized samples were closer to those of the control group. In addition, the samples treated with electron beam irradiation had higher sensory values for taste, color and reconstitutability than the other treatments. In conclusion, both electron beam irradiation and ultra-high pressure treatment could effectively improve the flavor quality of jujube pulp.

Key words: electron beam irradiation; ultra-high pressure treatment; jujube pulp; quality; flavor

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