食品与发酵工业 >

2023 , Vol. 49 >Issue 20: 51 - 58

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.034144

研究报告

微波真空冷冻干燥对酸菜风味的影响

  • 董晶寅 ,
  • 易军鹏 ,
  • 李欣 ,
  • 段续 ,
  • 任广跃 ,
  • 李琳琳 ,
  • 李璐瑶 ,
  • 汪俊领 ,
  • 韩羽欣 ,
  • 高炎
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  • 1(河南科技大学 食品与生物工程学院,河南 洛阳,471000)
    2(粮食储藏安全河南省协同创新中心,河南 郑州,450001)
第一作者：士研究生(易军鹏教授为通信作者,E-mail:yijunpeng@126.com)

收稿日期: 2022-10-29

  修回日期: 2022-11-30

  网络出版日期: 2023-11-20

基金资助

国家自然科学基金项目(32172352);河南省外国专家引智项目(HNGD2021040)

收起

Effect of microwave vacuum freeze-drying on flavor of Chinese sauerkraut

  • DONG Jingyin ,
  • YI Junpeng ,
  • LI Xin ,
  • DUAN Xu ,
  • REN Guangyue ,
  • LI Linlin ,
  • LI Luyao ,
  • WANG Junling ,
  • HAN Yuxin ,
  • GAO Yan
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  • 1(College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471000, China)
    2(Henan Collaborative Innovation Center for Grain Storage Security, Zhengzhou 450001, China)

Received date: 2022-10-29

  Revised date: 2022-11-30

  Online published: 2023-11-20

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摘要

该文采用微波真空冷冻干燥技术对酸菜进行加工,研究了不同微波功率和真空度对酸菜中呈味物质(有机酸、5′-核苷酸和游离氨基酸)的影响,并分析了酸菜的滋味活性值和等鲜浓度值。结果表明,经干燥后有机酸和5′-核苷酸含量增加,提高微波功率和真空度均可以使2种物质含量增加;干燥加工导致酸菜中游离氨基酸含量降低,但在酸菜游离氨基酸中占主要成分的酸味氨基酸含量增加,而苦味氨基酸和甜味氨基酸含量降低,干燥使酸菜的特征性风味更加明显;酸菜的滋味活性值和等鲜浓度值经干燥处理后均显著增高,且酸菜的等鲜浓度值随着微波功率的升高呈现先升高后降低的趋势,而随着真空度的升高则不断升高,结果表明在较高的真空度条件下对酸菜进行微波真空冷冻干燥对酸菜的鲜味有积极影响。该研究对解决酸菜质量不稳定以及贮运消耗较大等问题有积极帮助,并提升了酸菜的附加值,扩大了酸菜的应用范围。

关键词： 酸菜; 微波真空冷冻干燥; 风味; 有机酸; 5-核苷酸; 游离氨基酸

本文引用格式

董晶寅 , 易军鹏 , 李欣 , 段续 , 任广跃 , 李琳琳 , 李璐瑶 , 汪俊领 , 韩羽欣 , 高炎 . 微波真空冷冻干燥对酸菜风味的影响[J]. 食品与发酵工业, 2023 , 49(20) : 51 -58 . DOI: 10.13995/j.cnki.11-1802/ts.034144

Abstract

In this paper, microwave vacuum freeze-drying technology was used to treat Chinese sauerkraut. The changes in flavor components of Chinese sauerkraut under different microwave power and vacuum conditions were studied, and the taste activity value (TAV) and equivalent umami concentration (EUC) value of sauerkraut were analyzed. Results showed that the contents of organic acid and 5′-nucleotide increased after drying, and the contents of these two substances were increased by increasing microwave power and vacuum degree. The content of free amino acids (FAAs) in Chinese sauerkraut decreased during the drying process, but the content of sour amino acids including aspartic acid (Asp) and glutamic acid (Glu), which were the main components in FAAs, increased, and the content of bitter amino acids and sweet amino acids decreased, so the characteristic flavor of Chinese sauerkraut became more obvious during the drying process. The TAV and EUC value of Chinese sauerkraut increased significantly after drying treatment, and the EUC value increased first and then decreased with the increase of microwave power, and continued to increase with the increase of vacuum degree. Results showed that microwave vacuum freeze-drying had positive effects on the umami taste of Chinese sauerkraut under a higher vacuum degree. This study has a positive help to the promotion of sauerkraut, improve the added value of Chinese sauerkraut and expand the application scope of Chinese sauerkraut.

Key words： Chinese sauerkraut; microwave vacuum freeze-drying; flavor; organic acids; 5′-nucleotides; free amino acids

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