复水条件对脱水香椿品质的影响.PDFVIP

现代食品科技 Modern Food Science and Technology 2015, Vol.31, No.7 复水条件对脱水香椿品质的影响 1 1 2 1 1 1 张贝贝 ，马正强 ，张静 ，苗修港 ，余翔 ，张京芳 （1.西北农林科技大学林学院，陕西杨凌 712100 ）（2.西北农林科技大学园艺学院，陕西杨凌 712100） 摘要：本文研究了不同复水条件处理后脱水香椿的香气成分、色泽、复水比、亚硝酸盐溶出率及维生素C 保存率的变化。结果 表明：复水温度 40 ℃时，能较好地保护脱水香椿特征香气和萜烯类及含硫化合物等主要香气成分；随复水时间延长，脱水香椿L* 降低，复水温度对其无显著影响；复水过程中a*先降低后升高，30 min 时a*降至最低即颜色的绿值最大，b*亦较低，且复水温度40 ℃ 条件下a*和b*均最小；于复水温度40 ℃、料液比1:60(g/mL)条件下复水30-40 min ，此时复水比及亚硝酸盐溶出率均较高；复水初 期维生素C 保存率大大降低，20 min 后趋于平缓。适度降低复水温度和缩短复水时间有利于保护复水香椿的色泽、香气及营养素， 并能保证其安全性。该研究为科学合理利用我国特色资源香椿提供技术依据。 关键词：脱水香椿；复水；品质；香气 文章篇号：1673-9078(2015)7-270-276 DOI: 10.13982/j.mfst.1673-9078.2015.7.043 Effects of Rehydration Conditions on Quality of Dehydrated Toona sinensis 1 1 2 1 1 1 ZHANG Bei-bei , MA Zheng-qiang , ZHANG Jing , MIAO Xiu-gang , YU Xiang , ZHANG Jing-fang (1.College of forestry, Northwest Sci-Tech University of Agriculture and Forestry, Yangling 7121002, China) (2.College of Horticulture, Northwest Sci-Tech University of Agriculture and Forestry, Yangling 7121002, China) Abstract: Effects of rehydration conditions on the quality of dehydrated Toona sinensis were studied by analyzing the aromatic components, color, rehydration ratio, as well as nitrite and vitamin C content. Results showed that 40 ℃ rehydration temperature was favorable for retention of the characteristics of dehydrat ed T. sinensis as well as its major aromatic components (terpenes and sulfur-containing compounds). When rehydration time was prolonged the L* of dehydrated T. sinensis was reduced,