烫漂处理对香椿品质及成分的影响研究进展

Research Progress on Effects of Scalding Treatment on Quality and Composition of Toona sinensis

香椿因其食用风味独特、营养价值高和生理活性作用强,具有较高的开发利用价值。香椿加工的烫漂处理,对其食用品质、营养成分和生理活性成分的变化有重要影响。综述了香椿烫漂的作用、主要方法,以及烫漂对亚硝酸盐、色泽、风味物质、营养物质和生理活性物质的影响。结果表明,热水烫漂是香椿烫漂的适宜方法,提出深入探索有效降低亚硝酸盐含量保证食用安全性,减少营养物质和生理活性物质的损失,以及保证食用品质,是研究香椿烫漂条件的方向。

Toon sinensis has a high value of development and utilization because of its unique edible flavor,high nutritional value and strong physiological activity.Scalding treatment of Toona sinensis has an important effect on its edible quality,nutritional composition and physiological active ingredients.Functions and main methods of scalding treatment of Toona sinensis,as well as effects of scalding treatment on nitrite,color,flavor substances,nutrients,and physiological active substances,were summarized.Results indicated that hot water scalding treatment is a suitable method for Toona sinensis.It was proposed to deeply explore effective reduction of nitrite content to ensure food safety,reduce loss of nutrients and physiological active substances,and ensure food quality,which was direc-tion for studying scalding conditions of Toona sinensis.