不同抗脂氧化处理薏仁露饮料品质风味分析-食品科学.PDF

66 2018, Vol.39, No.05 食品科学 ※基础研究 不同抗脂氧化处理薏仁露饮料品质风味分析 * 许培振，丁筑红 ，王倩倩，林 梓，孟 满 （贵州大学酿酒与食品工程学院，贵州省农畜产品贮藏与加工重点实验室，贵州贵阳 550025 ） 摘  要： 37.0 0.5 在（ ± ）℃贮藏条件下，研究不同组合抗氧化剂对薏仁露饮料贮藏过程中脂肪氧化和风味品质的影 响，确定其适宜的抗氧化条件，为含脂肪饮料的抗氧化技术的开发提供理论指导。以薏仁露饮料为原料，分别添加 VE 3 种抗氧化剂以及复合抗氧化剂，通过测定硫代巴比妥酸值和采用感官评定及电 不同质量分数 、茶多酚、迷迭香 子舌技术测试薏仁露饮料在贮藏过程中风味品质变化。结果表明：复合抗氧化剂处理（0.01% VC ＋0.01%迷迭香、 0.01% VC 0.01% 0.01% VC 0.01% VE P 0.05 ＋ 茶多酚、 ＋ ）可有效抑制薏仁露饮料脂氧化（ ＜ ）和风味劣变，其最佳 抗氧化处理方案为同时添加质量分数0.01% VC和0.01%迷迭香，该方法处理的薏仁露饮料，硫代巴比妥酸值最小、 感官评定效果好，经电子舌检测在COO （苦味）传感器上的响应值最小。 关键词：抗氧化剂；薏仁露饮料；脂氧化；硫代巴比妥酸；电子舌 Flavor Quality of Adlay Seed Beverage with Different Anti-Lipid Oxidation Treatments * XU Peizhen, DING Zhuhong , WANG Qianqian, LIN Zi, MENG Man (Guizhou Province Key Laboratory of Agricultural and Animal Products Processing and Storage, School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China) Abstract: This research was conducted to study the effect of different combinations of antioxidants on lipid oxidation and flavor quality of adlay seed (Coix lachryma-jobi L.) beverage during storage at (37.0 ± 0.5) ℃. The best antioxidant treatment was selected. Our aim was to provide a theoretical guidance for the development of antioxidants for use in fat- containing beverage. Adlay seed beverage was added with different levels of vitamin E, tea polyphenols, rosemary or their combinations and flavor changes during subsequent storage were evaluated by measurement of thiobarb