过热蒸汽对西兰花和胡萝卜品质的影响-《中国调味品》

文章信息/Info

摘要:: 为究过热蒸汽对植物性原料品质的影响，以西兰花和胡萝卜为研究对象，过热蒸汽（superheated steam, SS）与传统饱和蒸汽（saturated vapor, SV）处理前后原料的营养成分、质构特性与感官品质进行分析，并对经SS处理后的西兰花和胡萝卜品质指标进行相关性分析。结果表明：经SS处理后的西兰花蛋白质含量、多汁性和色泽均显著高于SV处理组（P<0.05）。胡萝卜经SS后的甜度显著优于SV组（P<0.05），硬度大幅降低。相关性分析结果显示经SS处理后，西兰花的多汁性与甜度、风味与总体喜爱度呈显著正相关（P<0.05），胡萝卜的甜度与总体喜爱度呈极显著正相关（P<0.01），而多汁性与硬度则呈显著负相关（P<0.05）。相较于SV，SS处理能更好地保留产品的口感与营养成分，可对相关素食产品的合理加工提供一定的理论指导。

Abstract:: In order to explore the effects of superheated steam on the quality of plant raw materials, broccoli and carrots were used as research objects to determine the nutrients,texture and sensory quality of superheated steam (SS) and traditional saturated vapor (SV) raw materials.Correlation analysis was also carried out on the quality indexes of broccoli and carrot after SS treatment. The results showed that the protein content, succulence and color score of broccoli after SS treatment were significantly higher than those of SV treatment group (P<0.05). The sweetness of carrot after SS treatment was significantly better than that of SV treatment group (P<0.05), and the hardness was greatly reduced to 4.75N.Correlation analysis showed that after SS treatment, the succulentness of broccoli was positively correlated with sweetness, flavor and overall preference (P<0.05), and the sweetness of carrot was significantly positively correlated with overall preference (P<0.01), while the juiciness and hardness were significantly negatively correlated (P<0.05). Compared to SV, SS treatment can better preserve the taste and nutrients of the product. SS treatment can also provide some theoretical guidance for the rational processing of related vegetarian products