摘要
以传统佛跳墙高汤为原料,分别采用超声波喷雾-冷冻干燥、真空冷冻干燥、喷雾干燥3种工艺制备高汤粉体。通过粉体理化性质和微观结构对比,结果显示超声波喷雾-冷冻干燥制备的粉体具有水分质量分数低(4.79%)、堆积密度小(102 mg/mL)、粒径小(平均粒径23.11μm)以及溶解性好的特点。超声波喷雾-冷冻干燥制备的粉体大多呈规则球型颗粒状,颗粒平滑、均匀、尺寸可控、多孔,有利于水分从颗粒内部向外扩散;冷冻干燥制备的粉体呈现多种状态,如针型、扁片型等;经喷雾干燥制备的粉体颗粒大都呈现扁球状。利用感官评定对不同干燥方式的样品进行气味的综合性比较,结果表明超声波喷雾-冷冻干燥样品综合评分8.8分,更符合未干燥传统高汤的风味标准。顶空固相微萃取-气相色谱-质谱联用考察不同干燥方式对高汤挥发性化合物的保留情况,结果表明超声波喷雾-冷冻干燥处理的样品检测出39种挥发性风味物质,其中醇类7种、醛类7种、酮类1种、酯类4种、杂环类8种和烷烃类12种,说明超声波喷雾-冷冻干燥制备的粉体能更好地保留高汤总体风味。
The traditional seafood soup‘Fotiaoqiang’was processed into broth powders by separately using ultrasonic sprayfreeze drying(USFD),vacuum freeze drying(FD)and spray drying(SD),and we compared the physicochemical properties and microstructure of the 3 powders.The results showed that the USFD powder had low water content(4.79%),small bulk density(102 mg/m L),small particle size(23.11μm in average),and good solubility.This powder existed mostly in the form of regular spherical particles with smooth surfaces,good uniformity,controllable size and high porosity,which facilitates the diffusion of moisture from the interior to the exterior of the particles.The FD powder presented various states,such as needle type and flat type.The SD powder particles mostly exhibited an oblate spherical shape.The USFD powder scored 8.8 points in sensory score for flavor,which was more in line with the flavor standard of undried traditional broth.Solid-phase microextraction coupled with gas chromatography-mass spectrometry(SPME-GC-MS)was used to investigate the retention of volatile compounds during the drying process.The results showed that 39 volatile compounds were detected in the USFD sample,including 7 alcohols,7 aldehydes,1 ketone,4 esters,8 heterocyclics and 12 alkanes.Therefore,USFD could better preserve the overall flavor of the soup.
作者
刘雨曦
薛佳
傅宝尚
张玉莹
祁立波
秦磊
LIU Yuxi;XUE Jia;FU Baoshang;ZHANG Yuying;QI Libo;QIN Lei(School of Food Science and Technology,Dalian Polytechnic University,Dalian 116034,China;National Engineering Research Center of Seafood,Dalian 116034,China)
出处
《食品科学》
EI
CAS
CSCD
北大核心
2020年第11期128-134,共7页
Food Science
基金
“十三五”国家重点研发计划重点专项(2016YFD0400404)
大连市高层次人才创新支持计划项目(2017RQ037)。
关键词
超声波喷雾-冷冻干燥
喷雾干燥
真空冷冻干燥
结构特性
挥发性成分
ultrasonic spraying-freeze drying
spray drying
vacuum freeze drying
structural properties
volatile components
