摘要
本实验通过分析质量分数为0、5%、15%、25%、35%的蔗糖溶液浸渍气流膨化黄桃片微观孔隙结构、细胞壁组分和结构、色泽、膨化度、质构特性(硬度、脆度、剪切功、穿刺功、破碎功)、吸湿率的变化,研究蔗糖调控对气流膨化黄桃片微观结构及品质的影响。结果表明:气流膨化黄桃片的孔隙随着蔗糖质量分数的增加而缩小,孔壁增厚,孔隙均匀度增加;低质量分数蔗糖可防止气流膨化黄桃片细胞壁中果胶、半纤维素、纤维素的热降解,提高细胞壁的强度,蔗糖质量分数15%和25%时果胶和半纤维素含量达到最大;傅里叶变换红外光谱结果表明蔗糖质量分数15%和25%时出现了芳香环、α-糖苷键和β-糖苷键特征吸收峰,蔗糖质量分数35%时O—H键伸缩振动和C—O键伸缩振动特征吸收峰显著减弱;低质量分数蔗糖可提高气流膨化黄桃片的膨化度及改善其色泽;蔗糖质量分数的增加可增强组织结构、充实细胞,使得气流膨化黄桃片硬度和脆度增加,破碎功、剪切功和穿刺功也相应增加,在蔗糖质量分数25%时达到最大;质量分数5%和15%蔗糖对气流膨化黄桃片吸湿性影响不大,蔗糖质量分数超过25%浸渍可降低气流膨化黄桃片的吸湿率;本研究结果发现蔗糖可以有效提高气流膨化黄桃片的综合品质,气流膨化黄桃片品质变化与微观孔隙结构和细胞壁组分变化有关,为改善黄桃干燥制品品质提供了理论参考。
This paper was aimed to investigate the effect of sucrose control on the microstructure and quality of explosionpuffed yellow peach slices.Fresh-cut yellow peach slices were impregnated separately in sucrose solutions at concentrations of 0,5%,15%,25%and 35%before explosion puffing drying.The microporosity,cell wall composition and structure,color,puffing degree,textural characteristics(hardness,brittleness,shearing force,puncturing force,and crushing force),and moisture absorption rate of dried peach slices were analyzed.With the increase in sucrose concentration,the microporosity decreased,and the wall thickness and uniformity of micropores increased.A lower concentration of sucrose could prevent the thermal degradation of pectin,hemicellulose and cellulose in the cell wall of peach slices during explosion puffing drying,thus reinforcing the strength of the cell wall.The contents of pectin and hemicellulose reached their highest values at sucrose concentrations of 15%and 25%.Moreover,results of infrared spectroscopy indicated the characteristic absorption peaks of aromatic ring,α-glycosidic bond andβ-glycosidic bond were observed at both sucrose concentrations and the characteristic absorption peaks of O–H bond stretching vibration and C–O stretching vibration were significantly reduced at sucrose concentration of 35%.The color and puffing degree of dried samples were improved at a lower sucrose concentration.With the increase in sucrose concentration,the tissue structure strength was enhanced,the cells were enriched,and the hardness,brittleness,crushing force,shearing force,and puncturing force were increased,all reaching their maximum values at sucrose concentration of 25%.Sucrose impregnation at 5%and 15%had little effect on the hygroscopicity of dried yellow peach slices,but when the concentration was above 25%,it declined.Therefore,sucrose can effectively improve the quality of explosion-puffing-dried yellow peach slices.This study reveals a correlation between the quality of dried peach slices and the microporous structure as well as the cell wall composition,which provides a theoretical basis for improving the quality of dried peach products.
作者
刘春菊
王海鸥
牛丽影
张钟元
宋江峰
李大婧
刘春泉
LIU Chunju;WANG Hai’ou;NIU Liying;ZHANG Zhongyuan;SONG Jiangfeng;LI Dajing;LIU Chunquan(Institute of Argo-product Processing,Jiangsu Academy of Agricultural Sciences,Nanjing 210014,China;School of Food and Biological Engineering,Jiangsu University,Zhenjiang 212013,China;School of Food Science,Nanjing Xiaozhuang University,Nanjing 211171,China)
出处
《食品科学》
EI
CAS
CSCD
北大核心
2020年第11期113-120,共8页
Food Science
基金
“十三五”国家重点研发计划重点专项(2017YFD0400900)。
关键词
黄桃片
气流膨化
蔗糖
微观结构
品质
yellow peach slices
explosion puffing
sucrose
microstructure
quality
