Food and Fermentation Industries >

2023 , Vol. 49 >Issue 8: 185 - 193

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.031068

Effects of blanching treatment on quality characteristics of Zanthoxylum bungeanum sprout

  • WANG Yanan ,
  • YAN Jing ,
  • LEI Ailing ,
  • WANG Nan ,
  • ZHANG Fusheng
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  • (College of Food Science, Southwest University, Chongqing 400715, China)

Received date: 2022-02-05

  Revised date: 2022-02-25

  Online published: 2023-05-16

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Abstract

Fresh Zanthoxylum bungeanum sprout was used as raw materials to explore the effects of blanching treatment temperature and time on the color, nutrition, and flavor. Results showed that with the increase of temperature and time, the color of Zanthoxylum bungeanum sprout became darkened green, green degrees were decreased, and the content of nutrients such as vitamin C and protein also showed a downward trend. After the blanching temperature and time reached 90 ℃ and 180 s, the activities of polyphenol oxidase (PPO) and peroxidase (POD) could effectively passivate. Under this blanching condition, the loss rates of chlorophyll, vitamin C, and protein were respectively 37.22%, 53.14%, and 24.12%, it was the optimal blanching condition of Zanthoxylum bungeanum sprout. With the increase of blanching temperature and time, the contents of hydroxy-ε-sanshool and hydroxy-β-sanshool decreased firstly and then increased, while the hydroxy-α-sanshool content was constantly reduced during the blanching process. The contents of hydroxy-ε-sanshool and hydroxy-β-sanshool respectively increased by 14.07% and 3.11% at 90 ℃ and 180 s. The content of hydroxy-α-sanshool decreased by 20.83%. The flavor substances of Zanthoxylum bungeanum sprout showed irregular changes under blanching, and the main flavor substances olefin and ketone had no significant difference at optimal blanching conditions compared with the non-blanching group. The purpose of this study was to provide theoretical guidance for improving the quality of Zanthoxylum bungeanum sprout during processing.

Key words： Zanthoxylum bungeanum sprout; blanching treatment; sensory characteristic; quality change

Cite this article

WANG Yanan , YAN Jing , LEI Ailing , WANG Nan , ZHANG Fusheng . Effects of blanching treatment on quality characteristics of Zanthoxylum bungeanum sprout[J]. Food and Fermentation Industries, 2023 , 49(8) : 185 -193 . DOI: 10.13995/j.cnki.11-1802/ts.031068

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