不同抗脂氧化处理薏仁露饮料品质风味分析

Flavor Quality of Adlay Seed Beverage with Different Anti-Lipid Oxidation Treatments

在(37.0±0.5)℃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,分别添加不同质量分数VE、茶多酚、迷迭香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%茶多酚、0.01%VC+0.01%VE)可有效抑制薏仁露饮料脂氧化(P<0.05)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。

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 fatcontaining 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 thiobarbituric acid(TBA)value,sensory evaluation and electronic tongue.The results showed that composite antioxidant treatments(0.01%VC+0.01%rosemary,0.01%VC+0.01%tea polyphenols,and0.01%VC+0.01%VE)could significantly inhibit lipid peroxidation in adlay beverage(P<0.05)and flavor deterioration.Simultaneous addition of0.01%VC and0.01%rosemary was found to be the best antioxidant treatment to obtain minimum TBA value,good sensory quality and minimum response of bitter taste sensor on the electronic tongue.