[1]赵邯,刘春菊,李大婧,等.糖酸协同调控黄桃脆片质地[J].江苏农业学报,2024,(06):1120-1128.[doi:doi:10.3969/j.issn.1000-4440.2024.06.019]
　ZHAO Han,LIU Chunju,LI Dajing,et al.Synergistic regulation of sugar and acid on the texture of yellow peach chips[J].,2024,(06):1120-1128.[doi:doi:10.3969/j.issn.1000-4440.2024.06.019]
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糖酸协同调控黄桃脆片质地()
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江苏农业学报[ISSN:1006-6977/CN:61-1281/TN]

卷:
期数:
2024年06期
页码:
1120-1128
栏目:
加工贮藏·质量安全
出版日期:
2024-06-30

文章信息/Info

Title:
Synergistic regulation of sugar and acid on the texture of yellow peach chips
作者:
赵邯1; 2; 刘春菊1; 2; 李大婧1; 李斌2; 李越1; 2; 庞文倩1; 2; 吴海虹1; 牛丽影1
(1.江苏省农业科学院农产品加工研究所,江苏南京210014；2.沈阳农业大学食品学院,辽宁沈阳110161)
Author(s):
ZHAO Han1; 2; LIU Chunju1; 2; LI Dajing1; LI Bin2; LI Yue1; 2; PANG Wenqian1; 2; WU Haihong1; NIU Liying1
(1.Institute of Argo-product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China；2.Food Science College, Shenyang Agricultural University, Shenyang 110161, China）
关键词:
黄桃脆片; 压差膨化干燥; 质地特性; 孔隙结构
Keywords:
yellow peach chips; explosion puffing drying; texture characteristics; pore structure
分类号:
TS255.36
DOI:
doi:10.3969/j.issn.1000-4440.2024.06.019
摘要:
为探究糖、酸对压差膨化黄桃脆片质地协同调控的特性,利用蔗糖、柠檬酸、磷酸二氢钠处理黄桃脆片,并对处理后的黄桃脆片质地、微观结构、细胞壁组分与孔隙结构进行分析。结果表明:与对照相比,单一蔗糖处理黄桃脆片的硬度、破裂距离显著下降,单一柠檬酸处理和单一磷酸二氢钠处理黄桃脆片的硬度、破裂距离和脆裂用功均显著下降。24%蔗糖+2.0%柠檬酸+2.0%磷酸二氢钠溶液复合处理的黄桃脆片质地特性指数最高,水溶性果胶含量最低。从微观结构可以看出,添加蔗糖可固化细胞壁,柠檬酸可增大细胞孔隙,磷酸二氢钠可进一步促进两者的协同作用,使黄桃脆片结构更加整齐均匀。因此,24%蔗糖+2.0%柠檬酸+2.0%磷酸二氢钠溶液复合处理的黄桃脆片细胞间孔隙均匀,边界清晰,细胞壁排列规则,呈现出蜂窝状结构。本研究发现糖酸可以协同调控压差膨化黄桃脆片质地,且磷酸盐可进一步促进糖酸协同作用,本研究结果为黄桃脆片加工品质的提升提供了技术支撑和理论依据。
Abstract:
To explore the synergistic regulation of sugar and acid on the texture of pressure-differential puffed yellow peach chips, the yellow peach chips were treated with sucrose, citric acid and sodium dihydrogen phosphate, and the texture, microstructure, cell wall components and pore structure of the treated yellow peach chips were analyzed. The results showed that compared with the control, the hardness and cracking distance of yellow peach chips treated with single sucrose decreased significantly. Compared with the control, the hardness, cracking distance and work of cracking of yellow peach chips treated with single citric acid and single sodium dihydrogen phosphate decreased significantly. The yellow peach chips treated with 24% sucrose+2.0% citric acid+2.0% sodium dihydrogen phosphate had the highest texture index and the lowest water-soluble pectin content. The microstructure showed that sucrose could solidify the cell wall, citric acid could increase the cell porosity, and sodium dihydrogen phosphate could further promote the synergy between the two, making the structure of yellow peach chips more even. Therefore, the yellow peach chips treated with 24% sucrose+2.0% citric acid+2.0% sodium dihydrogen phosphate solution had uniform intercellular spaces, clear borders, regular cell wall arrangement and honeycomb structure. It was found that the sugar and acid could coordinate the texture of the puffed yellow peach chips, and the phosphate could further promote the sugar and acid synergistic action. The results of this study can provide technical support and theoretical basis for the improvement of the processing quality of yellow peach chips.

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备注/Memo

备注/Memo:
收稿日期:2023-06-20基金项目:江苏省农业科技自主创新基金项目[CX(22)3176]；江苏省重点研发计划(现代农业)项目(BE2023316)；江苏现代农业产业技术体系建设专项[JATS(2022)447]作者简介:赵邯(1997-),女,吉林白山人,硕士研究生,研究方向为果蔬加工与品质调控。(E-mail)zhaohan19970529@163.com通讯作者:刘春菊,(E-mail)cjliu0306@163.com
更新日期/Last Update: 2024-07-15