研究报告

不同热加工方式对胡萝卜品质的影响

  • 卜俊芝 ,
  • 徐迅 ,
  • 唐振兴 ,
  • 柏凤
展开
  • (浙江旅游职业学院 厨艺学院,浙江 杭州,311231)
硕士,副教授(本文通信作者,E-mail:bujunzhi1124@126.com)

收稿日期: 2021-01-08

  修回日期: 2021-05-13

  网络出版日期: 2022-04-25

基金资助

浙江旅游职业学院教师教学创新团队一般项目(2020JXCXY1014)

The influence of different heat treatment methods on the quality of carrot

  • BU Junzhi ,
  • XU Xun ,
  • TANG Zhenxing ,
  • BAI Feng
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  • (Tourism College of Zhejiang Culinary Art Apartment, Hangzhou 311231, China)

Received date: 2021-01-08

  Revised date: 2021-05-13

  Online published: 2022-04-25

摘要

该文研究了真空低温热加工对胡萝卜品质的影响,并与传统的水煮及油炒加工在营养、质构、风味和感官品评方面进行了比较与分析。结果表明,与传统的水煮和油炒加工相比,真空低温加工更能保留胡萝卜的总蛋白、总糖、总酚、胡萝卜素等营养物质;感官品评结果显示,真空低温加工胡萝卜在外观、质地、风味方面分值最高;特别在挥发性物质分析方面,胡萝卜特征风味贡献者—萜烯组分能在真空低温中获得更好的保存。因此,真空低温加工可以作为保障胡萝卜更优品质的一种新型加工方式。

本文引用格式

卜俊芝 , 徐迅 , 唐振兴 , 柏凤 . 不同热加工方式对胡萝卜品质的影响[J]. 食品与发酵工业, 2022 , 48(6) : 225 -232 . DOI: 10.13995/j.cnki.11-1802/ts.026638

Abstract

This study explored the influence of sous vide-processing on the quality of carrots, the nutritional, structural and sensory properties of carrot processed with sous-vide and compared with other traditional processing treatments such as boiled carrot and fried carrot. The results indicated that in contrast to the conventionally processed carrots, a slight reduction in the content of protein, total carbohydrate, total phenol, carotene was observed for the sous-vide carrot. Sensory evaluation results showed that sous-vide samples had a better appearance, aroma and taste than traditionally processed ones. The result of volatile flavor substances analyses revealed that terpenes which were characteristic flavor substances of carrots, were better preserved in sous-vide than conventionally processed carrots. The comprehensive analyses show that the sous-vide process can be used for the treatment vegetables in order to get better quality products.

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