摘要
为了研究不同脱糖预处理对荔枝果粉的影响,以荔枝果渣为原料,研究了水洗脱糖和酵母发酵2种脱糖处理方式对荔枝果粉脱糖效果、分散特性及营养品质的影响。结果表明,以干基计,未处理的果粉总糖含量为155.61 mg/g, 2种预处理方式均能显著降低总糖含量,发酵处理和水洗处理的脱糖率分别为84.02%和71.59%;与未处理的果粉相比,经过水洗及发酵预处理的荔枝果粉的堆积密度降低,滑角及休止角降低,发酵处理后的果粉堆积密度、休止角滑角低于水洗处理的果粉,说明发酵后的荔枝果粉具有更好的流动性。发酵预处理的荔枝果粉总酚含量最高为20.70 mg/g,其次是未处理果粉为19.82 mg/g,水洗处理果粉总酚含量最低为17.66 mg/g, DPPH自由基和ABTS阳离子自由基清除能力与总酚含量趋势相似,说明发酵脱糖预处理更好地保留了果粉的营养功能特性。扫描电镜结果显示未处理的果粉大小不均、粘黏现象明显;经发酵脱糖的果粉表面光滑、结构完整皱缩少,随着粉碎时间延长,颗粒大小逐渐均匀;而经水洗预处理的果粉表面不光滑,有皱缩,随着粉碎时间延长,果粉出现团聚现象。因此,发酵脱糖处理比水洗脱糖处理具有更好的应用前景。
To study the effect of different desugaring pretreatment on litchi fruit powder,the effects of washing and yeast fermentation on the desugaring effect,dispersion characteristics,and nutritional quality of litchi fruit powder were studied.Results showed that the total sugar content of the untreated fruit powder was 155.61 mg/g and the desugaring rates of the fermentation and washing treatment were 84.02%and 71.59%,respectively.Compared with the untreated fruit powder,the bulk density,slide angle,and the angle of repose of litchi powder after washing and fermentation pretreatment decreased,and the bulk density,slide angle,and the angle of repose of litchi powder after fermentation treatment were lower than those of the washed fruit powder,indicating that the fermented litchi fruit powder had better mobility.The total phenolic content of fermented litchi fruit powder was 20.70 mg/g,followed by 19.82 mg/g in untreated fruit powder and 17.66 mg/g in water-washed fruit powder.DPPH radical and ABTS cationic radical scavenging activities were similar to the trend of total phenolic content,indicating that fermentation desugaring pretreatment better preserved the nutritional function characteristics of fruit powder.Scanning electron microscope results showed that the untreated fruit powder was uneven in size and sticky.The fermented fruit powder was smooth and wrinkled and the size of the particles was more uniform as the crushing time increased.However,the surface of the fruit powder pretreated by water washing was not smooth and had shrinkage,and with the increase in crushing time,the fruit powder appeared agglomeration.Therefore,the fermented desugaring treatment had better applications than the water-washing treatment.
作者
王宇婷
安可婧
徐玉娟
彭健
余元善
吴继军
肖更生
WANG Yuting;AN Kejing;XU Yujuan;PENG Jian;YU Yuanshan;WU Jijun;XIAO Gengsheng(College of Light Industry and Food,Zhongkai University of Agriculture and Engineering,Guangzhou 510225,China;Guangdong Provincial Academy of Agricultural Sciences,Sericulture and Agricultural Products Processing Research Institute,Key Laboratory of Functional Foods,Ministry of Agriculture and Rural Affairs,Guangdong Provincial Key Laboratory of Agricultural Products Processing,Guangzhou 510610,China)
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2023年第14期73-79,共7页
Food and Fermentation Industries
基金
广东省自然科学基金(2021A1515011137)
广东省现代农业产业共性关键技术研发创新团队建设“果蔬粮油加工工艺与技术”专题(2022KJ101)
科技创新战略专项资金(高水平农科院建设)-优秀博士项目(R2019YJ-YB3009)
广东省农业科研项目和农业技术推广项目(440000210000000086860)
广东省农业科学院学科团队建设项目(202109TD)。
关键词
荔枝果粉
微生物发酵
脱糖
分散特性
营养品质
lychee fruit powder
microbial fermentation
desugaring
dispersion characteristics
nutritional quality
