食品与发酵工业 >

2021 , Vol. 47 >Issue 9: 231 - 239

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.025761

生产与科研应用

不同预处理对蒜泥风味品质的影响

  • 符旭栋 ,
  • 陈何燊 ,
  • 周才琼
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  • 1(西南大学 食品科学学院,重庆,400715)
    2(重庆市特色食品工程技术研究中心,重庆,400715)
    3(福建省产品质量检验研究院,福建 福州,350002)
硕士研究生(周才琼教授为通讯作者,E-mail:zhoucaiqiong@swu.edu.cn)

收稿日期: 2020-09-26

  修回日期: 2020-12-01

  网络出版日期: 2021-06-03

基金资助

西南大学全面提升研究生教育质量工程研究生导师团队建设项目(XYDS201905)

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Influence of different pretreatments on the flavor quality of garlic puree

  • FU Xudong ,
  • CHEN Heshen ,
  • ZHOU Caiqiong
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  • 1(College of Food Science,Southwest University,Chongqing 400715,China)
    2(Chongqing Special Food Programme and Technology Research Center,Chongqing 400715,China)
    3(Fujian Institute of Product Quality Inspection,Fuzhou 350002,China)

Received date: 2020-09-26

  Revised date: 2020-12-01

  Online published: 2021-06-03

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摘要

研究了不同预处理对制备蒜泥风味品质的影响。结果显示,柠檬酸浸泡结合热烫预处理蒜泥(YJ-MG)、微波预处理蒜泥(YW-MG)和超声预处理蒜泥(YC-MG)在含水量、色值和滋味成分无显著差异,以YW-MG色变最小, YJ-MG酸甜鲜味感总体优于YC-MG和YW-MG;功能成分分析显示,YW-MG有较高的总硫代亚磺酸酯,YJ处理蒜瓣有较高的总酚;挥发性风味成分分析显示,鲜蒜主要含硫醚类,经不同预处理并制备成蒜泥后,硫醚种类和占比均增加, YJ-MG中硫醚占比最高, YW-MG中硫醚种类最多;风味特征分析显示鲜蒜主要受二烯丙基硫醚和3,4-二甲基噻吩影响,制备成蒜泥后二烯丙基二硫醚和3-乙烯基-4-烯-1,2-环己硫醚占比增加, YC-MG和YW-MG检出了二甲基三硫醚。主成分分析显示硫醚类和噻吩类为蒜泥主要特征风味,以YJ-MG综合得分最高。综上,柠檬酸浸泡结合热烫预处理制备蒜泥风味更佳,微波和超声预处理可改变制备蒜泥的风味,且微波预处理制备蒜泥有利于预防绿变。

关键词： 大蒜; 预处理; 蒜泥; 风味品质

本文引用格式

符旭栋 , 陈何燊 , 周才琼 . 不同预处理对蒜泥风味品质的影响[J]. 食品与发酵工业, 2021 , 47(9) : 231 -239 . DOI: 10.13995/j.cnki.11-1802/ts.025761

Abstract

The effects of citric acid soaking combined with blanching pretreatment (YJ), microwave pretreatment (YW) and ultrasonic pretreatment (YC) on the flavor quality of prepared garlic puree were studied. The results showed that there was no significant difference in water content, color value and flavor components of garlic puree(MG)prepared by three pretreatment methods. The color change of garlic puree prepared by microwave pretreatment (YW-MG) was the smallest. The sour, sweet, umami of garlic puree after citric acid soaking and blanching treatment (YJ-MG)was generally better than garlic puree prepared by ultrasonic pretreatment (YC-MG) and YW-MG. The analysis of functional components showed that YW-MG had higher total thiosulfinate, and YJ treated garlic had higher total phenols. Analysis of volatile flavor components showed that fresh garlic mainly contains thioethers, which were prepared into garlic puree after different pretreatments, the type and proportion of thioethers increased. YJ-MG had the highest proportion of thioethers, and YW-MG had the most thioethers species; the analysis of flavor characteristics showed that fresh garlic was mainly affected by diallyl sulfide and 3,4-dimethylthiophene. The proportions of diallyl disulfide and 3-vinyl-4-ene-1,2-cyclohexyl sulfide increased after garlic puree, and dimethyl trisulfide was detected in YC-MG and YW-MG. The principal component analysis showed that sulfide and thiophene were the main characteristic flavors of garlic puree, and the combined score of the garlic puree with citric acid soaking and hot stamping was the highest. To sum up, the flavor of garlic puree prepared by citric acid soaking and blanching pretreatment is better. Microwave and ultrasonic pretreatment can change the flavor of garlic puree, and microwave pretreatment to prepare garlic puree is beneficial to prevent greening.

Key words： garlic; pretreatment; garlic puree; flavor quality

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