湿法超微果糕和普通果糕风味对比研究

The flavor contrast study on wet ultrafine grinding fruit cake and general fruit cake

采用湿法超微技术对刺梨原果进行打浆,生产刺梨果糕。测定果糕中Vc、总黄酮、还原糖、总糖、单宁、果胶等功能成分,采用SPME和GC/MS技术分析其风味物质,对比胶体磨打浆制作的普通果糕,探讨湿法超微技术在刺梨果糕生产中运用的可行性及推广价值。结果表明:湿法超微果糕中Vc(1146 mg/100 mL)高于普通果糕(406 mg/100 mL),差异极显著(P<0.01);湿法超微果糕中总黄酮(183.03 mg/100 g)与普通果糕(203.59 mg/100 g)差异极显著(P<0.01);总糖、还原糖和果胶也高于普通果糕,差异极显著(P<0.01);经分析普通果糕含20种风味物质,呈果香味物质仅占5.243%,而湿法超微果糕共39种风味物质,芳香物质含量占55.14%;经感官评定,湿法超微技术和普通糖渍技术总分比为8.3:7.7。所以湿法超微果糕不仅可减少生产中刺梨功能物质的损失,还能更好地保留刺梨原有的多种果香成分,在色香味各方面优于普通果糕。

This paper with wet ultrafine grinding technology used to grinding the Roxburgh rose production of Roxburgh rose fruit cake. Determination of Vc, total flavonoids, total sugar, reducing sugar, tannins, pectin and other functional ingredients in fruit cake, with SPME and GC/MS analysis of flavor compounds, comparing with ordinary colloid mill beating fruit cake, study on wet ultrafine technology used in Roxburgh rose fruit cake production feasibility and marketing value. Results indicates that： the Vc （1146 mg/100 mL） in wet ultrafine grinding fruit cake is above general fruit cake （406 mg/100 mL）, differences very significantly （P〈0.01）; the differences of total flavonoids in wet ultrafine grinding fruit cake （183.03 mg/100 g） and in general fruit cake （203.59 mg/100 g） are very significantly （P〈0.01）; total sugar, and restore sugar and pectin are also above general fruit cake, differences is very significantly （P〈0.01）; by analysis general fruit cake containing 20 species flavor material. But aromatic flavor substance only 5.243% and flavor material of wet ultrafine grinding fruit cake containing 39 species, are up to 55.14%. By sensory evaluation, the total ratio of wet ultrafine technology fruit cake and ordinary fruit cake is 8.3：7.7 total. So the technology of wet ultrafine grinding can be reduced not only the production of functional material losses in Roxburgh rose, but better preserve Roxburgh rose original of fruit aroma components in Roxburgh rose, in terms of color, flavor is better than the general fruit cake.