摘要
利用真空低温油炸和真空冷冻干燥两种加工工艺制成香菇脆片,对其感官品质、营养成分进行对比分析,并进一步利用顶空固相微萃取结合气相色谱-质谱联用技术对两种香菇脆片挥发性风味成分进行比较。结果表明,真空冷冻干燥香菇脆片其硬度、脆度较大,体积皱缩率较小,颜色较白,感官品质较好,与此同时其营养成分保留较好。两种香菇脆片挥发性风味成分差异较大,主要体现在以醇、醛为主的八碳化合物以及酯类物质的差异上。真空冷冻干燥香菇脆片中共检测到45种挥发性风味成分,真空低温油炸香菇脆片中共检测到31种挥发性成分,其中真空冷冻干燥香菇脆片中1-辛烯-3-醇占6.37%、1,2,3,5,6-五硫杂环庚烷占2.02%,而这两种物质在真空低温油炸香菇脆片中未检出。此外,真空低温油炸香菇脆片中壬醛含量为真空冷冻干燥香菇脆片的7倍,且酯类物质含量显著升高。两种香菇脆片中均检出较多烷烃类物质。
Vacuum frying and freeze drying were comparatively used to produce shiitake （Lentinula edodes） chips. A comprehensive analysis of the dried chips was performed on their sensory quality, nutritional composition and volatile components by gas chromatography-mass spectrometry （GC-MS）. The results showed that freeze drying was better for shiitake chips than vacuum frying in terms of texture, color and nutritional components. There were considerable differences in volatile components between the two shiitake chips mainly with respect to eight-carbon components and esters. A total of 45 volatile components were identified in freeze dried chips and 31 in vacuum fried chips. 1-Octen-3-ol and 1,2,3,5,6-pentathiepane were identified in freezing dried chips but neither of them were detected in vacuum fried chips. Moreover, much higher amounts of nonyl aldehyde and esters were identified in vacuum fried chips. In addition, alkanes were also formed in considerable quantities in the two shiitake chips.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2015年第17期88-93,共6页
Food Science
基金
国家现代农业(食用菌)产业技术体系建设专项(CARS-24)
关键词
香菇脆片
真空低温油炸
真空冷冻干燥
营养成分
挥发性风味成分
气相色谱-质谱
Lentinula edodes chips
vacuum frying
freeze drying
nutritional components
volatile components
gas chromatography-mass spectrometry
