摘要
以桃浆为基质,添加卡拉胶辅以赤藓糖醇为共溶质,通过热风干燥脱水制作成重组桃脯,探究赤藓糖醇添加量(0%,1%,5%,9%)对重组桃脯品质特性的影响。结果表明:随着赤藓糖醇添加量的增加,水分子流动性和干燥速率降低。色泽分析结果表明:随着赤藓糖醇添加量的增多,重组桃脯亮度值L*逐渐增大,最大值为52.87±5.04,红绿度a*逐渐降低,最低值分别为10.88±1.20和17.40±1.75。风味分析结果表明:电子鼻传感器W1C、W3C、W5C响应值较大,且其响应值随赤藓糖醇添加量的增加而增加,PCA分析表明添加赤藓糖醇的桃脯风味与对照组差异显著。质构分析结果表明:赤藓糖醇添加量为9%时,桃脯的硬度、咀嚼性和胶着性最大,分别为30.51,7.21 N和14.42 N,而内聚性显著降低,赤藓糖醇添加量对重组桃脯弹性无显著影响。随着赤藓糖醇添加量的增加,重组桃脯的皱缩度逐渐减小,1%,5%,9%处理组与对照组相比分别下降了4.00%,12.25%,17.75%。低场核磁结果表明:赤藓糖醇显著改变了水分子的流动性,5%和9%处理组重组桃脯中低流动性水分占比增加。拉曼光谱显示:随着赤藓糖醇添加量的增加,位于2 918 cm-1附近的振动峰逐渐变得尖锐,表明桃浆-卡拉胶-赤藓糖醇体系中氢键的形成有助于致密结构的构成,宏观表现为重组桃脯良好的质构品质。
Peach pulp mixed with k-carrageenan was applied to form the recombinant preserved peach(RPP) by hot air drying,in which erythritol was selected as the co-solute.The effect of erythritol addition(0%,1%,5%,9%) on the quality characteristics of RPP was investigated.Based on the drying experiment,with the increase in erythritol concentration,the water mobility was significantly decreased as well as the drying rate.Color analysis illustrated that with increasing erythritol addition,the L*value(brightness) of RPP was significantly increased,while the value of a*(redness and greenness) was decreased.The electronic nose sensors W1C,W3C,and W5C had larger response values.When subjected with erythritol,the response values of the sensors were increased.Additionally,PCA analysis revealed the significant difference in the flavor between the control group and the RPP groups.Texture analysis suggested that the highest hardness,chewiness and gumminess were observed in RPP with 9% erythritol,which were 30.51 N,7.21 N,and 14.42 N,respectively.However,the cohesiveness was significantly reduced compared to the control group.Meanwhile,no statistical significance was achieved in elasticity between control group and RPP groups.As erythritol increasing,the shrinkage of RPP was significantly decreased.Compared with the control group,the 1%,5%,and 9% treatment groups decreased by4.00%,12.25%,and 17.75%,respectively.The low field nuclear magnetic resonance results showed that the water mobility was evidently altered by the erythritol.The proportions of the moisture with low flowability in RPP with 5% erythritol and 9% erythritol were increased.Raman spectroscopy was applied to evaluated the changes in chemical group under the different treatment,in which the vibration peak near 2 918 cm-1gradually became sharp.These results suggested the formation of dense structure through the hydrogen bonding,which reflected the excellent texture properties at the macro-level.
作者
吕明月
毕金峰
吕健
王凤昭
白岚莎
Lü Mingyue;Bi Jinfeng;Lü Jian;Wang Fengzhao;Bai Lansha(Institute of Food Science and Technology,Chinese Academy of Agricultural Sciences(CAAS),Key Laboratory of Agro-products Processing,Ministry of Agriculture and Rural Affairs,Beijing 100193)
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2024年第9期366-374,共9页
Journal of Chinese Institute Of Food Science and Technology
基金
国家现代农业(桃)产业技术体系建设专项(CARS-30-5-02)。
关键词
桃脯
重组
赤藓糖醇
质构
风味
preserved peach
recombinant
erythritol
texture
aroma
