不同脱皮方式对榄钱品质的影响

Effect of Different Peeling Methods on Quality of Avicennia marina Fruit

以鲜榄钱为原料,采用沸水漂烫、蒸汽热烫和80℃超声辅助3种方式脱皮处理,探究不同脱皮方式对榄钱脱皮率、色泽、质地等物理性质,可溶性蛋白质、淀粉、可溶性糖等营养成分及总叶绿素、可溶性单宁、抗坏血酸、类黄酮、总酚等化学成分变化的影响,结果表明:沸水漂烫法脱皮率最高;沸水漂烫与蒸汽热烫均能起到护色效果;80℃超声辅助脱皮对硬度、脆度、黏性、咀嚼性影响最小;沸水漂烫脱皮的榄钱抗坏血酸含量和总酚含量最高,可溶性糖含量与蒸汽热烫脱皮无显著差异;蒸汽热烫脱皮的可溶性蛋白质含量和类黄酮含量最高;80℃超声辅助脱皮的榄钱总叶绿素含量最高,脱涩效果最好;3种脱皮方式处理的榄钱淀粉含量均无显著差异。经加权分析可知,采用沸水漂烫脱皮的榄钱品质优于蒸汽热烫和80℃超声辅助脱皮的榄钱品质。

By employing fresh Avicennia marina fruit as raw material,the fruit was peeled by three methods of boiling water blanching,steam blanching,and ultrasonic treatment at 80℃.Finally,this study aimed to ex⁃plore the effects of different peeling methods on the changes in physical properties(peeling rate,color,and tex⁃ture),nutritional components(soluble protein,starch,soluble sugar),and chemical components(total chloro⁃phyll,soluble tannin,ascorbic acid,flavonoids,total phenols)of Avicennia marina fruit.The results showed that the boiling water blanching method had the highest peeling rate,and both boiling water blanching and steam blanching demonstrated color⁃preserving abilities.Ultrasonic treatment at 80℃exerted the least effect on hardness,fracturability,gumminess,and chewiness.The content of ascorbic acid and total phenol in peeled Avicennia marina fruit in boiling water was the highest,and there was no significant difference in soluble sugar content between peeled Avicennia marina fruit by boiling water and steam.Additionally,the content of soluble protein and flavonoid was the highest in Avicennia marina fruit peeled by steam blanching,and that of total chlorophyll in peeled Avicennia marina fruit by ultrasonic treatment at 80℃was the highest with sound astri⁃gency removal effect.Finally,there was no obvious difference in the starch content of Avicennia marina fruit processed by the above three peeling methods.The weighted analysis revealed that the quality of Avicennia ma⁃rina fruit peeled in boiling water was better than that by steam blanching and ultrasonic treatment at 80℃.