金属离子影响芦笋粉感官质量标准的研究

Effects of Metal Ions on the Organoleptic Quality Criteria of Asparagus Juice Powder

金属元素是蔬菜生长过程中必不可少的营养成分,高浓度的金属离子以及相对低浓度的单糖/双糖导致浓缩芦笋汁的口感具有咸、酸、苦、涩等难以接受的特征。本研究通过电渗析得到适合的金属离子浓度的芦笋汁,并产业化规模生产芦笋粉,选用电子舌感官评价技术量化芦笋粉的口感;旨在建立稳定品质的芦笋粉与含有金属离子的关系。结果显示:电渗析工序处理后的芦笋汁,用纯净水稀释至可溶性固形物浓度为1°Brix,其电导率为180±50μS/cm时合适。浓缩芦笋汁制成的芦笋粉中,金属离子与感官质量具有相关性,锌、铁对后涩味以及钠对咸味和甜味的贡献较大,锰对酸味的贡献突出;对于芦笋粉的整体风味而言,钠对酸味降低以及锰对苦味、咸味、鲜味降低的贡献较大;芦笋粉中锰在(1.27±0.5)mg/kg,钠在(45.42±26.6)mg/kg,钾在(88.31±15.7)mg/kg,锌在(7.24±1.4)mg/kg,铁在(1.15±0.4)mg/kg时,芦笋粉感官品质良好。

Metal ions,such as potassium,sodium,calcium,and magnesium,are essential nutrients for vegetables in the process of growth.The high concentration of minerals combined with relatively low concentration of sugars in green asparagus juice results in a negative hedonic impact on ingestion.The present research focused on solving the adverse effect of high amount of metal elements on the oral taste of asparagus juice powder.Based on the palatable taste,the separation techniques of electrodialysis combined with the electric tongue were employed to reduce the total metals in asparagus juice.After the treatment of electrodialysis,the conductivity standard of asparagus juice could be set in the range of 180±50μS/cm per 1%soluble solid content.There was a correlation between the taste quality and metal elements in asparagus juice powder.Among the detected metal elements,zinc and iron affected the astringency aftertaste,and sodium affected the saltiness and sweetness.Manganese contributed significantly to sourness.To the overall taste profile,sodium could reduce sour taste,and manganese could reduce the bitterness,saltiness and umami(p<0.01).For an asparagus juice powder with good taste profile,the suitable concentrations of manganese,sodium,potassium,zinc and iron were(1.27±0.5)mg/kg,(45.42±26.6)mg/kg,(88.31±15.7)mg/kg,(7.24±1.4)mg/kg and(1.15±0.4)mg/kg,respectively.The results could be a reference for industrial production of vegetable juice.