不同热加工方式对胡萝卜品质的影响

The influence of different heat treatment methods on the quality of carrot

该文研究了真空低温热加工对胡萝卜品质的影响,并与传统的水煮及油炒加工在营养、质构、风味和感官品评方面进行了比较与分析。结果表明,与传统的水煮和油炒加工相比,真空低温加工更能保留胡萝卜的总蛋白、总糖、总酚、胡萝卜素等营养物质;感官品评结果显示,真空低温加工胡萝卜在外观、质地、风味方面分值最高;特别在挥发性物质分析方面,胡萝卜特征风味贡献者—萜烯组分能在真空低温中获得更好的保存。因此,真空低温加工可以作为保障胡萝卜更优品质的一种新型加工方式。

This study explored the influence of sous vide-processing on the quality of carrots,the nutritional,structural and sensory properties of carrot processed with sous-vide and compared with other traditional processing treatments such as boiled carrot and fried carrot.The results indicated that in contrast to the conventionally processed carrots,a slight reduction in the content of protein,total carbohydrate,total phenol,carotene was observed for the sous-vide carrot.Sensory evaluation results showed that sous-vide samples had a better appearance,aroma and taste than traditionally processed ones.The result of volatile flavor substances analyses revealed that terpenes which were characteristic flavor substances of carrots,were better preserved in sous-vide than conventionally processed carrots.The comprehensive analyses show that the sous-vide process can be used for the treatment vegetables in order to get better quality products.