摘要
通过分析研究不同加工方法对菠萝蜜理化特性和风味成分的变化,以期为菠萝蜜加工提供实验基础和借鉴作用。对菠萝蜜进行热风干燥和蒸煮处理,取鲜样、干燥及蒸煮处理3种样品分别进行粉碎,分析不同加工方法对菠萝蜜的粒径大小、水合能力和持油性的影响,采用顶空固相微萃取-气相色谱-质谱法(HS-SPMEGC-MS)分离鉴定其风味成分。结果表明,蒸煮菠萝蜜粉碎后粒径分布较鲜样和干燥样品集中,干燥加工后的持水性和膨胀性较鲜样和蒸煮样品强,持水性分别是鲜样的1.70倍和2.04倍,膨胀性分别为蒸煮样品的5.40倍和13.50倍;蒸煮有助于提高菠萝蜜的持油性,增强风味成分,其风味化合物中酯类化合物达28种,多于鲜样品的11种和干燥样品的10种。
In order to get the change of physico-chemical properties and aroma components from jackfruit in the manufacturing process, the physico-chemical characterization about hydration ability, oil-holding capacity and particle size were analyzed, and the aroma constituents were separated and identified by HS-SPME-GC-MS after grinding and processing fresh jackfruit pulp using the dried and steaming treatment. The research provided an experimental basis and reference for jackfruit processing. The results showed that the jackfruit pulp particle size distribution was more concentrated after cooking than fresh pulp and dry pulp, the drying process of pulp was better than fresh pulp and cooking pulp in water holding capacity and swelling, water holding capacity was 1.70 times and 2.04 times of fresh pulp respectively, expansion was 5.40 times and 13.50 times of cooked pulp respectively. The boiling method could enhance the aroma ingredients of jackfruit pulp, and 28 kinds of ester compounds from cooked pulp were obtained, far more than 11 kinds of fresh pulp and 10 kinds of dried pulp.
出处
《热带作物学报》
CSCD
北大核心
2016年第2期396-403,共8页
Chinese Journal of Tropical Crops
基金
公益性行业(农业)科研专项项目(No.201303077)
关键词
菠萝蜜
干燥
蒸煮
风味成分
Jack fruit
Dry
Cook
Aroma components
