蒸烤箱中蒸汽添加量对烤茄子品质的影响

Eff ect of steam quantity in the steam oven on quality of roasted eggplant

以茄子为研究对象,通过分析烤茄子的感官、质构和多酚含量,研究蒸烤箱中蒸汽的添加量(0 g/min、1.8 g/min、5.0 g/min、10.5 g/min)对烤茄子品质的影响,并以最佳蒸汽量辅助烤制工艺与现有烤箱烤茄子品质进行比较。结果表明:蒸汽的添加对烤茄子品质具有显著影响。随着蒸汽添加量的增加,烤茄子的感官得分逐渐提高,硬度和破裂强度显著降低,多酚含量显著提高。蒸汽添加量为10.5 g/min时烤茄子的硬度和破裂强度最低,感官最佳,多酚含量为131.79 mg/100 g,较无蒸汽组(0 g/min)高44.44%。最佳蒸汽量辅助烤制工艺烤茄子的多酚含量较现有工艺高12.67%,蒸汽的添加为消费者提供更加便捷、营养的蒸烤箱烤茄子方式。

Selected eggplant to explore the effect of steam quantity(0 g/min,1.8 g/min,5.0 g/min and 10.5 g/min)on the quality of roasted eggplant by analyzing its sensory quality,texture and polyphenol content.In addition,the best steam assisted roasting technology was compared with the existing roasting technology.The results showed that the addition of steam had a significant impact on the quality of roasted eggplant.With the increase of the amount of steam,the sensory evaluation score of roasted eggplant was gradually improved,hardness and rupture strength were significantly reduced,and polyphenol content was significantly increased.The hardness and rupture strength of roasted eggplant at 10.5 g/min were the lowest,and its sensory was the best.The polyphenol content of roasted eggplant at 10.5 g/min was the highest(131.79 mg/100 g),which was 44.44%higher than non-steam group(0 g/min).The polyphenol content of eggplant roasted by the best steam assisted roasting process was 12.67%higher than that of the existing process.The addition of steam provides consumers with a more convenient and nutritious way to roast eggplant in the steam oven.