漂烫与干燥方式对豆腐柴叶干粉营养组分及豆腐适制性的影响

doi:10.3969/j.issn.1004-1524.2022.08.18

浙江农业学报 ›› 2022, Vol. 34 ›› Issue (8): 1743-1751.DOI: 10.3969/j.issn.1004-1524.2022.08.18

漂烫与干燥方式对豆腐柴叶干粉营养组分及豆腐适制性的影响

忻晓庭¹(), 刘大群¹, 章检明¹, 张程程¹^,^*(), 杨广廷²

1.浙江省农业科学院食品科学研究所,浙江省果蔬保鲜与加工技术研究重点实验室,浙江杭州 310021
2.武义县宣南农业开发有限公司,浙江武义 321200

收稿日期:2021-03-08 出版日期:2022-08-25 发布日期:2022-08-26
通讯作者: 张程程
作者简介:*张程程,E-mail: zccwsf@126.com
忻晓庭(1992—),女,浙江德清人,硕士,主要研究方向为蔬菜精深加工与综合利用。E-mail: 18758022771@163.com
基金资助:
武义县与浙江省农科院科技合作项目

Effects of blanching and drying on nutritional components and processing suitability of dried Promma microphylla Turcz leaves

XIN Xiaoting¹(), LIU Daqun¹, ZHANG Jianming¹, ZHANG Chengcheng¹^,^*(), YANG Guangting²

1. Key Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province, Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China
2. Wuyi Xuannan Agricultural Development Co. Ltd., Wuyi 321200, Zhejiang, China

Received:2021-03-08 Online:2022-08-25 Published:2022-08-26
Contact: ZHANG Chengcheng

摘要/Abstract

摘要：

研究不同处理方式对豆腐柴叶干粉营养组分、抗氧化活性和适制性的影响。采用漂烫及不同干燥方式处理豆腐柴叶并分为新鲜组(F)、冷冻干燥组(FD)、热风干燥组(HAD)、新鲜漂烫组(FB)、漂烫+冷冻干燥组(BFD)、漂烫+热风干燥组(BHAD)6组。结果表明,与HAD组相比,FD组干粉色泽翠绿,且能维持较高的氨基酸、还原糖、总酚与总黄酮含量,分别为36.16 mg·g^-1、61.98 mg·g^-1、6.31 mg·g^-1和106.56 mg·g^-1。其中,FD组、BFD组和HAD组干粉的DPPH自由基清除能力与FRAP抗氧化能力显著高于其他处理组(P<0.05)。采用不同处理的干粉制作柴叶豆腐,结果表明,BFD组干粉制作的柴叶豆腐色泽翠绿,凝固时间短,出品率高,渗出液少,且硬度、弹性、内聚性、胶黏性、咀嚼性指标高,感官评分为83.33±2.86。因此,采用漂烫+冷冻干燥的方式处理豆腐柴叶,其干粉既能保留部分的营养成分又具有强抗氧化能力,且能制作出品质较佳的柴叶豆腐。

关键词: 豆腐柴叶干粉, 营养组分, 质构, 感官评价

Abstract:

In this paper, the effects of different processing methods on the nutritional components, antioxidant properties and the processing suitability of dried Promma microphylla Turcz leaves powder were studied. Blanching and different drying methods were used to treat Promma microphylla Turcz leaves, and they were divided into fresh (F), freeze-dried (FD), hot-air dried (HAD), fresh blanched (FB), blanched freeze-dried (BFD) and blanched hot-air dried (BHAD) group. The results showed that the leaves of FD group showed the best color, and the highest contents of total amino acids, reducing sugar, total phenol and total flavonoids were 36.16 mg·g^-1, 61.98 mg·g^-1, 6.31 mg·g^-1 and 106.56 mg·g^-1, respectively. The DPPH and FRAP values of FD, BFD and HAD were significantly higher than other treatments (P<0.05). Promma microphylla Turcz tofu was made from different treated Promma microphylla Turcz leaves dried powder. The BFD group tofu showed the best color with the lowest a^* value. In addition, BFD group tofu showed the shortest solidification time, highest yield, least exudate, and the best hardness, elasticity, cohesiveness, stickiness, chewiness, and sensory score of 83.33 ± 2.86. The BFD group retained the most nutritional efficacy and antioxidant capacity. As a result, blanched and freeze-dried treatment was the most suitable treatment for processing high-quality Promma microphylla Turcz leaves tofu.

Key words: Promma microphylla Turcz leaves dry powder, nutritional components, texture, sensory evaluation

中图分类号:

TS218

忻晓庭, 刘大群, 章检明, 张程程, 杨广廷. 漂烫与干燥方式对豆腐柴叶干粉营养组分及豆腐适制性的影响[J]. 浙江农业学报, 2022, 34(8): 1743-1751.

XIN Xiaoting, LIU Daqun, ZHANG Jianming, ZHANG Chengcheng, YANG Guangting. Effects of blanching and drying on nutritional components and processing suitability of dried Promma microphylla Turcz leaves[J]. Acta Agriculturae Zhejiangensis, 2022, 34(8): 1743-1751.

图/表 8

参考文献 25

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评价指标 Evaluation indicator	满分 Full marks	评定标准及得分 Evaluation standard and score
色泽 Color and lustre	20	颜色翠绿,呈色均匀无杂色(15~20); The color is emerald green, with uniform color and no noise(15-20); 颜色深绿,呈色基本一致略有杂色(9~14); The color is dark green, the color is basically the same, with a little bit of noise(9-14); 颜色棕褐色,呈色不均杂色较多(0~9)。 The color is brown, uneven and variegated(0-9).
形状外观 Shape and appearance	20	表面光滑,透明度高,无分层,切面美观,不含气泡 (15~20); Smooth surface, high transparency, no delamination, beautiful section, no bubbles(15-20); 表面较粗糙,呈半透明,稍有分层,切面较粗,少量气泡 (9~14); The surface is rough, translucent, slightly stratified, with thick section and a small amount of bubbles(9-14); 表面粗糙,透明度差,分层,切面粗糙,较多气泡 (0~9)。 Rough surface, poor transparency, delamination, rough section, more bubbles(0-9).
口感 Texture	20	口感细腻,弹性较好 (15~20); Delicate taste, good elasticity(15-20); 口感较粗糙,弹性适中 (9~14); Rough taste, moderate elasticity(9-14); 口感粗糙,弹性较差 (0~9)。 Rough taste, poor elasticity(0-9).
滋味气味 Taste and smell	20	风味较好,具有柴叶豆腐清香味,无生涩味(15~20); It has good flavor, clear fragrance of Premna microphylla Turcz leaves tofu and no astringent taste(15-20); 风味一般,柴叶豆腐清香味较淡,略有生涩味(9~14); The flavor is general, the fragrance of Premna microphylla Turcz leaves tofu is light and slightly astringent(9-14); 风味较差,无柴叶豆腐清香味,生涩味大(0~9)。 The flavor is poor, no Premna microphylla Turcz leaves tofu fragrance and astringent taste(0-9).
可接受性 Acceptability	20	总体优良,可接受度高(14~20); Overall excellent, high acceptability(14-20); 总体一般,可接受度一般(8~14); General, acceptable(8-14); 总体较差,可接受度差(0~8)。 The overall quality is poor and the acceptability is poor(0-8).

评价指标 Evaluation indicator	满分 Full marks	评定标准及得分 Evaluation standard and score
色泽 Color and lustre	20	颜色翠绿,呈色均匀无杂色(15~20); The color is emerald green, with uniform color and no noise(15-20); 颜色深绿,呈色基本一致略有杂色(9~14); The color is dark green, the color is basically the same, with a little bit of noise(9-14); 颜色棕褐色,呈色不均杂色较多(0~9)。 The color is brown, uneven and variegated(0-9).
形状外观 Shape and appearance	20	表面光滑,透明度高,无分层,切面美观,不含气泡 (15~20); Smooth surface, high transparency, no delamination, beautiful section, no bubbles(15-20); 表面较粗糙,呈半透明,稍有分层,切面较粗,少量气泡 (9~14); The surface is rough, translucent, slightly stratified, with thick section and a small amount of bubbles(9-14); 表面粗糙,透明度差,分层,切面粗糙,较多气泡 (0~9)。 Rough surface, poor transparency, delamination, rough section, more bubbles(0-9).
口感 Texture	20	口感细腻,弹性较好 (15~20); Delicate taste, good elasticity(15-20); 口感较粗糙,弹性适中 (9~14); Rough taste, moderate elasticity(9-14); 口感粗糙,弹性较差 (0~9)。 Rough taste, poor elasticity(0-9).
滋味气味 Taste and smell	20	风味较好,具有柴叶豆腐清香味,无生涩味(15~20); It has good flavor, clear fragrance of Premna microphylla Turcz leaves tofu and no astringent taste(15-20); 风味一般,柴叶豆腐清香味较淡,略有生涩味(9~14); The flavor is general, the fragrance of Premna microphylla Turcz leaves tofu is light and slightly astringent(9-14); 风味较差,无柴叶豆腐清香味,生涩味大(0~9)。 The flavor is poor, no Premna microphylla Turcz leaves tofu fragrance and astringent taste(0-9).
可接受性 Acceptability	20	总体优良,可接受度高(14~20); Overall excellent, high acceptability(14-20); 总体一般,可接受度一般(8~14); General, acceptable(8-14); 总体较差,可接受度差(0~8)。 The overall quality is poor and the acceptability is poor(0-8).

处理方式 Treatment	L^*	a^*
F	32.20±0.52 e	-8.91±0.19 c
FB	29.35±0.28 f	-8.31±0.30 b
FD	51.41±0.34 a	-15.89±0.11 f
BFD	44.48±0.12 b	-13.50±0.02 e
HAD	42.52±0.03 c	-12.10±0.01 d
BHAD	41.10±0.20 d	-3.34±0.03 a

处理方式 Treatment	L^*	a^*
F	32.20±0.52 e	-8.91±0.19 c
FB	29.35±0.28 f	-8.31±0.30 b
FD	51.41±0.34 a	-15.89±0.11 f
BFD	44.48±0.12 b	-13.50±0.02 e
HAD	42.52±0.03 c	-12.10±0.01 d
BHAD	41.10±0.20 d	-3.34±0.03 a

处理方式 Treatment	L^*	a^*
F	26.11±0.26 c	-4.41±0.17 c
FB	28.50±0.20 a	-7.53±0.13 e
FD	26.10±0.09 c	-4.68±0.03 c
BFD	27.75±0.04 b	-5.96±0.03 d
HAD	25.89±0.18 c	-2.70±0.07 b
BHAD	24.63±0.11 d	-0.47±0.35 a

漂烫与干燥方式对豆腐柴叶干粉营养组分及豆腐适制性的影响

Effects of blanching and drying on nutritional components and processing suitability of dried Promma microphylla Turcz leaves

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参考文献 25

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处理方式 Treatment	凝固时间 Setting time/min	出品率 Yield/%	浸出液 Leaching solution/(mL·kg^-1)
F	26.67±1.20 b	82.93±0.18 b	172.7±2.2 c
FB	37.00±4.36 a	77.46±0.68 d	236.7±6.7 a
FD	7.00±0.58 d	95.96±0.20 a	46.0±3.8 d
BFD	19.33±1.20 c	80.01±0.42 c	206.7±3.3 b
HAD	11.33±1.76 d	94.97±0.19 a	54.3±2.2 d
BHAD	—	—	—

处理方式 Treatment	硬度 Hardness/N	弹性 Springiness/mm	内聚性 Cohesiveness(Ratio)	胶黏性 Gumminess/N	咀嚼性 Chewiness/mJ	感官评分 Sensory evaluation
F	0.30±0.04 ab	3.06±0.87 ab	0.20±0.02 bc	0.06±0.01 bc	0.19±0.06 bc	66.17±2.75 b
FB	0.31±0.03 ab	2.67±0.51 b	0.16±0.01 c	0.05±0.01 c	0.14±0.03 c	83.33±2.86 a
FD	0.30±0.03 ab	3.49±0.37 ab	0.38±0.06 ab	0.11±0.07 abc	0.46±0.09 abc	66.50±2.74 b
BFD	0.32±0.05 a	4.11±0.33 a	0.46±0.05 a	0.15±0.09 a	0.74±0.11 a	85.50±3.53 a
HAD	0.28±0.09 b	3.69±0.28 ab	0.41±0.04 ab	0.12±0.09 ab	0.57±0.09 ab	70.00±5.82 b
BHAD	—	—	—	—	—	16.50±2.19 c

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