热烫前处理对花椒芽品质特性的影响

Effects of blanching treatment on quality characteristics of Zanthoxylum bungeanum sprout

该文以新鲜的花椒芽为原料,探讨热烫处理的温度和时间对花椒芽的色泽、营养及风味等品质的影响。结果表明,随热烫温度的升高和时间的延长,花椒芽的色泽变暗,绿度降低,维生素C和蛋白质等营养物质含量均呈下降趋势。热烫温度达到90℃,时间达到180 s后可有效钝化多酚氧化酶和过氧化物酶活性,叶绿素、维生素C和蛋白质含量在此热烫条件下的损失率分别为37.22%、53.14%、24.12%,此热烫温度和时间是花椒芽最佳热烫条件。随热烫温度的升高和时间的延长,特征麻味物质羟基-ε-山椒素和羟基-β-山椒素的含量先减少后增加,羟基-α-山椒素的含量则一直减少。90℃处理180 s时,羟基-ε-山椒素和羟基-β-山椒素的含量分别增加了14.07%、3.11%,羟基-ɑ-山椒素的含量减少了20.83%。花椒芽中风味物质主要分为酯类、烯烃类、酮类、醇类和醛类五大类,在热烫过程中其相对含量均呈无规律的变化,主要的风味物质烯烃类和酮类在最佳热烫条件下与未热烫处理组相比无显著差异(P>0.05)。该研究旨在为提升花椒芽在加工过程中的品质提供理论指导。

Fresh Zanthoxylum bungeanum sprout was used as raw materials to explore the effects of blanching treatment temperature and time on the color,nutrition,and flavor.Results showed that with the increase of temperature and time,the color of Zanthoxylum bungeanum sprout became darkened green,green degrees were decreased,and the content of nutrients such as vitamin C and protein also showed a downward trend.After the blanching temperature and time reached 90℃and 180 s,the activities of polyphenol oxidase(PPO)and peroxidase(POD)could effectively passivate.Under this blanching condition,the loss rates of chlorophyll,vitamin C,and protein were respectively 37.22%,53.14%,and 24.12%,it was the optimal blanching condition of Zanthoxylum bungeanum sprout.With the increase of blanching temperature and time,the contents of hydroxy-ε-sanshool and hydroxy-β-sanshool decreased firstly and then increased,while the hydroxy-α-sanshool content was constantly reduced during the blanching process.The contents of hydroxy-ε-sanshool and hydroxy-β-sanshool respectively increased by 14.07%and 3.11%at 90℃and 180 s.The content of hydroxy-α-sanshool decreased by 20.83%.The flavor substances of Zanthoxylum bungeanum sprout showed irregular changes under blanching,and the main flavor substances olefin and ketone had no significant difference at optimal blanching conditions compared with the non-blanching group.The purpose of this study was to provide theoretical guidance for improving the quality of Zanthoxylum bungeanum sprout during processing.