超高压处理对休闲豆干风味品质的影响.docVIP

PAGE PAGE 20 超高压处理对休闲豆干风味品质的影响 摘要 实验以同一品牌，同一批次但是不同温度、压力、杀菌时间的豆干为研究对象，通过电子舌与电子鼻综合检测不同超高压处理后的豆干风味品质的变化，探讨超高压处理过程中保压时间、保压温度、压力三个因素对休闲豆干风味品质的影响，用主成分分析模式和线性判别式分析模式进行实验数据分析，最终确定最接近未杀菌豆干的超高压处理条件。 实验数据表明由于电子鼻与电子舌可以精确的检测出休闲豆干的风味品质，于是可以明显的观察到在不同的压力、保压温度和保压时间的处理下用休闲豆干与热杀菌的休闲豆干相比，它的风味品质出现了变化，可以明显的辨别出在不同条件下处理后的休闲豆干。结合电子鼻与电子舌的数据可以得出超高压最佳工艺条件为：保压时间为15min，压力为300Mpa，温度为55℃ 关键词 ：休闲豆干；超高压技术；电子鼻；电子舌；风味 Effect of ultra high pressure treatment on the quality of leisure Dried tofu flavor Abstract The object of experiment is the dried tofu under different temperatures, pressures and sterilization time but of the same brand and batch. The change of the taste of the dried tofu processed by ultra-high pressure technology will be tested through electronic tongue and electronic nose. The experiment explores how the holding-pressure time, holding-pressure temperature and pressure influence dried tofu quality. Analysis will be made on experimental data under two kinds of patterns as PCA and LDA, and the ultra-high pressure processing condition with the least possible effect on sterilization will be confirmed. As the experimental result shows, electronic tongue and electronic nose can well test the taste of dried tofu. Significant changes have been undertaken in the taste of dried tofu under different pressures, holding-pressure temperatures and holding-pressure time when they are compared to the samples. The dried tofu under different processing conditions can be clearly distinguished. The best processing condition under ultra-high pressure gained from the combined analysis data on electronic nose and electronic tongue is as follows: holding-pressure time is 15 minutes, pressure is 300 Mpa and temperature is 55℃ Key words: leisure bried tofu;UHP;electronic nose;lectronic tongue；flavor. 1 前言 1.1 研究目的和意义 豆制品历史悠久、品种繁多，一直是人们喜爱且百吃不厌的营养食品。特别是追求健康生活的当下，“一日可以无肉，但一日不可无豆”正成为人们健康饮食的一大准则。受益如此，各式各样的休闲豆制品越来越多地走入了千家万户，深受大家的青睐。休闲豆制品，市面上大批量工业化生产最多的豆制品之一，已经成为消费者选择豆制产品的首选。 武冈风味豆制品作为地方特色产品，久负盛名，已有上千年的生产历史。一直以来，武