摘要
以苹果幼果为原料制作发酵果糕,测定苹果幼果和打浆阶段、发酵阶段、熬煮浓缩阶段、干燥阶段4个主要加工环节果糕的总酚、黄酮、理化指标、质构特性的变化,并用气相色谱-质谱联用(Gas chromatography-mass spectrometry,GC-MS)分析其挥发性香气成分.结果表明:加工过程中苹果幼果发酵果糕的总酚、黄酮、总糖、可溶性固形物含量先升高后降低再上升,维生素C含量先上升后下降,pH值下降,总酸上升.通过GC-MS检测到果糕制作过程中共有121种挥发性物质.苹果幼果中的主要挥发性物质为酯类和烃类;打浆阶段主要是酮类和醛类;发酵阶段主要是醇类和酯类;熬煮浓缩和干燥阶段的挥发性物质最接近,主要是醇类物质,且干燥后的果糕挥发性物质的种类和含量有所增加.打浆、发酵和熬煮浓缩3个加工环节对果糕品质影响最大.
Abstract
Thinned-young apples were used as the raw materials to produce fermented fruit cake,the variations in total phenols,flavonoids,physicochemical indicators and textural properties of the fruit cake were examined throughout four primary stages of processing including the young apple fruit and pulping stage,fermentation stage,boiling and concentration phase,and drying phase,the gas chromatography-mass spectrometry(GC-MS)was used to analyze the volatile aroma components.Results showed that the content of total phenols,flavonoids,total sugars,and soluble solids of young apple fermented fruit cake fluctuated during the processing,initially increasing,then decreasing,and subsequently increasing again,the vitamin C content also varied,rising before falling again,the pH value declined throughout,while the total acid content increased steadily.A total of 121 volatile compounds were detected by GC-MS in the process of fruit cake making process.The main volatile substances in young apple fruits are esters and hydrocarbons.In the pulping stage,they are mainly ketones and aldehydes.In the fermentation stage,they are mainly alcohols and esters.In the boiling and concentration and drying stages,the volatile substances are closest to each other,with alcohols being the main ones,and the volatile substances in the dried fruit cake have increased in both type and content.The three processing stages of pulping,fermentation and boiling and concentration have the greatest influence on the quality of fruit cake.
基金项目
晋中国家农高区食品科学与工程教授、博士工作站项目(JZNGQBSGZZ003)
吕梁市重点研发计划(2021NYGG-2-38)
兵团重点领域科技攻关计划(2023AB004-01)
NETL
NSTL
万方数据