摘要
香草兰豆荚加工过程分为杀青、发汗、干燥和陈化四个阶段,期间豆荚颜色改变并产生香味。为了探究香草兰豆荚加工过程中物理状态变化对生香反应的影响及表征作用,本文对加工四个阶段豆荚水分含量、p H等物理性质进行了检测,并对三种不同处理方式的豆荚进行了感官分析。实验结果表明:鲜豆荚及杀青豆荚为鲜绿色,发汗后的豆荚变为褐色后逐渐变深;杀青豆荚水分含量最高,加工中水分含量逐渐减少,整个加工过程豆荚p H小于5.5且呈降低趋势;鲜豆荚豆腥味较重,陈化后豆荚豆腥味弱而香草味强;电子感官分析结果表明经过冷冻捣碎和加水磨浆处理的豆荚嗅觉和味觉属性均不同,添加香兰素对味觉属性有影响但对嗅觉属性影响较小,煮沸对豆荚味觉属性有影响。
The process of vanilla pods curing is generally consisted of scalding, sunning/sweating, drying and curing. During this process, the color of the pods changes and produces fragrance. In this paper, we detected the physical properties of vanilla pods, such as moisture content, pH and so on. In addition, the sensory analysis of three different pods was carried out. The major resuhs indicated that fresh vanilla beans and boiling water heating vanilla beans showed bright green and became brown after sweating until puce. The moisture content decreased gradually. The pH of the pods was less than 5.5 and showed a reductive trend during the whole process of curing. The beany flavor of the fresh beans was heavier than that of other beans. The vanilla flavor of curing beans was strong while the beany flavor was weak. According to the results of electronic sensory analysis, vanilla beans freezing by liquid nitrogen and crushing were different from that grinding with water on olfaction and taste. The adding of vanillin had more effect to the taste than olfaction. Boiling could affect the taste of the vanilla beans.
作者
洪英华
蔡莹莹
谷风林
徐飞
房一明
HONG Yinghua;CAI Yingying;GU Fenglin;XU Fei;FANG Yiming(College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, China;Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Science, Wanning, Hainan 571533, China;National Center oflmportant Tropical Crops Engineering and Technology Research, Wanning, Hainan 571533, China;Hainan Provincial Engineering Research Center of Tropical Spice and Beverage Crops, Wanning, Hainan 571533, China)
出处
《热带作物学报》
CSCD
北大核心
2018年第3期559-564,共6页
Chinese Journal of Tropical Crops
基金
国家自然科学基金(No.31671848)
中国热带农业科学院基本科研业务费专项资金(No.1630142016001)
关键词
香草兰
发酵
电子感官
vanilla
fermentation
electronic sensory
