超声辅助低温固态渗透脱水制备茉莉花风味糖浆工艺优化及品质分析

Process Optimization and Quality Analysis of Jasmine Flavor Syrup Preparation by Ultrasonic-assisted Low-temperature Solid Osmotic Dehydration

随着中国风味食品和功能饮料市场的不断发展,具有特定营养和健康功效的风味糖浆被用来满足人们对风味饮料的需求。然而目前我国风味糖浆主要采用热浓缩技术进行生产,易导致热敏性芳香物质损失。鉴于此,该研究以茉莉花和黄冰糖为原料,采用超声辅助低温固态渗透脱水方法(Ultrasonic-Assisted Solid Osmotic Dehydration,USOD)制备茉莉花风味糖浆,通过单因素试验确定最佳工艺条件为:黄冰糖用量为茉莉花质量的120%(m/m)、颗粒度为6~20目、渗透时间为168 h及超声时间120 min。在此条件下风味糖浆得率为41.40%;总酚含量、总黄酮含量和DPPH自由基清除能力分别为175.18 mg GAE/kg dw、187.92 mg RE/kg dw和313.55 mg Trolox/kg dw;茉莉花中绝大部分风味化合物都能被有效地提取出来,尤其是醇类化合物,芳樟醇37.94%~46.06%,其次是苯甲醇20.80%~23.90%,说明SOD工艺条件对风味物质提取影响显著。因此,该研究能有效提高风味糖浆得率且保留了茉莉花本身的风味成分和营养物质,为风味糖浆的开发利用奠定了一定的理论基础。

With the development of the market for flavoured foods and functional beverages in China,flavoured syrup with specific nutrition and health benefits are being used to meet the demand for flavored beverages.However,at present,flavored syrups are mainly produced by thermal concentration technologies,which can easily lead to the loss of heat-sensitive aromatic substances.Accordingly,in this study,jasmine flowers and yellow rock sugar were used as the raw materials to prepare jasmine flower flavor syrup via ultrasonic-assisted low-temperature solid osmotic dehydration(USOD).The optimum conditions obtained by single-factor experiments were:the amount of yellow rock sugar was 120%of that of jasmine(m/m),sugar size as 6~20 mesh,osmosis time as 168 h and ultrasonic time as 120 min.Under these conditions,the yield of the flavoured syrup was 41.40%,the contents of total phenolics and total flavonoids were 175.18 mg GAE/kg dw and 187.92 mg RE/kg dw,respectively,and the DPPH radical scavenging capacity of the flavored syrup was 313.55 mg Trolox/kg dw;Most flavour compounds of jasmine flower were effectively extracted,especially the alcohols,with linalool being 37.94%~46.06%,followed by benzyl alcohol(20.80%~23.90%),indicating that the SOD process had a significant effect on the extraction of flavor compounds.Therefore,the yield of flavored syrup was effectively improved and the flavor components and nutrients of jasmine flowers were retained in this study.This study lays a theoretical foundation for the development and utilization of flavored syrup.