摘要
【目的】比较不同加工方式对香蕉片感官品质、物理品质、营养品质和安全品质的影响,筛选出适合香蕉片的加工方式,为香蕉精深加工提供技术支持。【方法】以低温真空油炸、真空冷冻干燥、高温油炸、热风烘干和烘烤5种方式加工的香蕉片为原料,开展感官评价、物理特性与营养成分分析及污染物丙烯酰胺含量的测定;采用评分法进行感官评价,分光测色计、质构仪等测定物理特性,扫描电子显微镜观察微观结构,理化分析技术测定香蕉片营养成分含量,液相色谱技术检测丙烯酰胺含量。【结果】在5种不同加工方式制得的香蕉片中,低温真空油炸具有最高的感官评价,总分为87.00分,其次为真空冷冻干燥,感官评价总分为79.00分;真空冷冻干燥L^(*)值最大,而低温真空油炸b^(*)值最大;低温真空油炸和真空冷冻干燥具有适中的硬度和脆度,因其香蕉片口感酸甜适中,表现出良好的风味品质,且对营养成分保留的效果最好,其中蛋白质含量分别为3.05%和5.51%,维生素C(Vc)含量分别为33.61和30.14 mg/100 g,脂肪含量低至16.65%和14.75%;高温油炸方式中丙烯酰胺含量最高,为5614.00μg/kg,低温真空油炸和烘烤的香蕉片中含有较低的丙烯酰胺含量;扫描电镜结果显示低温真空油炸和真空冷冻干燥的微观结构更为饱满,孔隙多又大,赋予了口感更好的酥脆性。【结论】低温真空油炸和真空冷冻干燥方式制成的香蕉片具有较优的感官评价,并保留较多营养成分,其中低温真空油炸因预处理简便、油炸时间短等较好的工艺特性更适合企业大规模生产。
【Objective】To compare the effects of different processing methods on the sensory quality,physical quali-ty,nutritional quality and safety quality of banana slices,to screen out the suitable processing methods for processing ba-nana slices,so as to provide technical support for the deep processing of banana.【Method】Banana slices processed by five methods,namely low temperature vacuum frying,vacuum freeze drying,high temperature frying,hot-air drying and ba king were used as raw materials to carry out sensory evaluation,physical properties and nutrient composition analyses and acrylamide content determination.The sensory evaluation was carried out by scoring method;the physical properties were determined by spectrophotometer and mass spectrometer;the microstructure was observed by scanning electron micro-scope;the nutrient content of banana slices was determined by physicochemical analysis technique;and the acrylamide content was detected by liquid chromatography technique.【Result】Among the banana slices from five different processing methods,the slices processed by low temperature vacuum frying scored the highest,87.00,in sensory evaluation,followed by the ones processed by vacuum freeze drying,with a score of 79.00.Banana slices processed by vacuum freeze drying had the highest L^(*)value,while the ones processed by low temperature vacuum frying had the highest b^(*)value.Low tem-perature vacuum frying and vacuum freeze drying contributed to moderate hardness and crispness,and the banana slices processed by these two methods represented good flavor quality for their moderate sourness and sweetness.These two methods also had the best effect on nutrient retention:the protein content was 3.05%and 5.51%,the Vc content was 33.61 and 30.14 mg/100 g,and the fat content was as low as 16.65%and 14.75%.High temperature frying led to the highest acrylamide content and it was 5614.00μg/kg,while low temperature vacuum frying and charcoal grilled banana slices con-tained lower acrylamide content.Scanning electron microscopy results showed that the microstructure of low-temperature vacuum frying and vacuum freeze-drying was fuller,with more and larger pores,giving a better crispness.【Conclusion】Banana slices processed by low temperature vacuum frying and vacuum freeze drying have the highest sensory evaluation score,and they can retain more nutrients.Among them,low temperature vacuum frying technology is more suitable for mass production of bananas,because of its simple pretreatment and short frying time.
作者
陈茜
张雪春
王振兴
何雪梅
孙健
CHEN Xi;ZHANG Xue-chun;WANG Zhen-xing;HE Xue-mei;SUN Jian(College of Life Sciences,Southwest Forestry University,Kunming,Yunnan 650224,China;Institute of Agro Products Processing Science and Technology,Guangxi Academy of Agricultural Sciences/Guangxi Banana Preservation and Processing Research Center of Engineering Technology,Nanning,Guangxi 530007,China;Guangxi Key Laboratory of Fruits and Vegetables Storage Processing Technology,Nanning,Guangxi 530007,China;Guangxi Academy of Agricultural Sciences,Nanning,Guangxi 530007,China)
出处
《南方农业学报》
CAS
CSCD
北大核心
2022年第5期1305-1315,共11页
Journal of Southern Agriculture
基金
国家自然科学基金项目(31860579)
国家香蕉产业技术体系项目(CARS-31)
广西自然科学基金项目(2019GXNSFAA185027,2020GXNSFAA297153)。
关键词
香蕉片
加工方式
营养品质
丙烯酰胺
微观结构
banana slices
processing method
nutrition quality
acrylamide
microstructure