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食品研究与开发:2024,45(6):54-59
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干燥方式对全脂/脱脂油莎豆脆片品质的影响
(1.吉林省农业科学院(中国农业科技东北创新中心)农产品加工研究所,吉林 长春 130033;2.北华大学 林学院,吉林 吉林 132013;3.吉林省农业科学院(中国农业科技东北创新中心)农业生物技术研究所,吉林 长春 130033)
Effect of Drying Methods on Quality of Full-fat/Defatted Tiger Nut Crisps
(1.Institute of Agro-food Technology,Jilin Academy of Agricultural Sciences(Northeast Agriculture Research Center of China),Changchun 130033,Jilin,China;2.Forestry College,Beihua University,Jilin 132013,Jilin,China;3.Institute of Agricultural Biotechnology,Jilin Academy of Agricultural Sciences(Northeast Agriculture Research Center of China),Changchun 130033,Jilin,China)
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投稿时间:2022-12-15    
中文摘要: 该文为研究干燥方式对油莎豆脆片品质的影响,以全脂油莎豆和脱脂油莎豆为主要原料,研究焙烤干燥和真空微波干燥对全脂/脱脂油莎豆脆片微观结构、质构特性、抗氧化性、游离氨基酸含量以及挥发性风味物质含量的影响。研究结果表明,焙烤干燥-全脂油莎豆脆片(S1)、焙烤干燥-脱脂油莎豆脆片(S2)、真空微波干燥-全脂油莎豆脆片(S3)和真空微波干燥-脱脂油莎豆脆片(S4)的微观结构差异较大,其中S1 和S3 组织结构疏松,分布均一。S1、S2、S3 和S4 的硬度分别为258.90、548.40、216.33 g 和473.39 g,脆度分别为2.00、1.33、2.33 和1.67。S4 的DPPH 自由基清除能力、铁离子还原能力和游离氨基酸含量明显高于S1、S2 和S3。从S1、S2、S3 和S4 油莎豆脆片样品中检测出9 种化合物,主要包括醛类3 种、醇类2 种、酯类1 种、烷烃类1 种、烯烃类1 种和杂环类1 种。S1、S2、S3 和S4中天冬氨酸、谷氨酸和丙氨酸这类呈味氨基酸含量相对较高,因此油莎豆适合用来生产脆片。
Abstract:The purpose of this study was to investigate the effect of drying methods on the quality of tiger nut crisps.The effects of baking and vacuum microwave drying on the microstructure,texture properties,antioxidant properties,free amino acid content,and volatile flavor compounds of full-fat/defatted tiger nut crisps were investigated with full-fat tiger nut and defatted tiger nut as main materials.The results showed that the microstructures of baking-full-fat tiger nut crisps(S1),baking-defatted tiger nut crisps(S2),vacuum microwave drying-full-fat tiger nut crisps(S3),and vacuum microwave dry-defatted tiger nut crisps(S4)were quite different,and the microstructures of S1 and S3 were loose and uniform.The hardness values of S1,S2,S3,and S4 were 258.90,548.40,216.33,and 473.39 g,respectively,and the crispness values were 2.00,1.33,2.33,and 1.67,respectively.The DPPH free radical scavenging capacity,iron ion reduction capacity,and free amino acid content of S4 were significantly higher than those of S1,S2,and S3.Nine compounds were detected from S1,S2,S3,and S4,including three aldehydes,two alcohols,one ester,one alkane,one olefin,and one heterocyclic ring.S1,S2,S3,and S4 had relatively high content of flavoring amino acids such as aspartic acid,glutamic acid,and alanine,so tiger nut was suitable for producing crisps.
文章编号:202406008     中图分类号:    文献标志码:
基金项目:吉林省科技发展计划项目(20210202106N C、20220508120RC、20200502003N C);吉林省农业科技创新工程项目(CXGC2023RCG007)
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