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热烫过程中百合粉的主要营养成分、微观结构及其功能特性 预览

Nutrient Composition,Microstructure and Functional Properties of Lily Bulb Flours During Blanching
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摘要 为明确不同热烫方式对百合粉理化特性的影响,以卷丹百合鳞茎为原料,分别采用沸水和蒸汽热烫处理不同时间(0,20,40,60,80 s),研究百合粉的主要营养成分、表观形态、粒径分布、功能特性及其热力学特性在不同热烫过程中的变化规律。结果表明:采用沸水热烫和蒸汽热烫处理不同时间,百合粉理化特性发生显著变化。随沸水热烫时间的延长,百合淀粉含量呈先上升后下降的趋势,沸水热烫60 s淀粉含量增至最高(76.80%),蒸汽热烫致百合淀粉含量从67.33%降至52.82%,呈下降趋势;经两种热烫方式处理的蛋白质含量均先降后升。未热烫的百合粉颗粒光滑圆润,以卵圆形淀粉小颗粒为主。经两种热烫处理的淀粉小颗粒逐渐减少,百合粉中的大颗粒先膨大变粗糙,而后破碎变小。热烫处理后百合粉粒径分布主峰向右偏移。未热烫的百合粉平均粒径为16.58μm,经热烫处理的百合粉粒径随热烫时间的延长均呈现先升高后降低的趋势,其中沸水热烫40 s和蒸汽热烫60 s处理的平均粒径最大,分别为78.97μm和66.53μm。百合粉透光率随贮藏时间的延长而呈下降趋势;未热烫和不同热烫方式处理的百合粉膨胀度和溶解度均随温度的升高呈增大趋势。沸水热烫使百合粉热力学特性消失,蒸汽热烫处理致百合粉的糊化温度升高,未热烫百合粉糊化焓为5.40 J/g,经蒸汽热烫40 s时降至最低1.26 J/g,蒸汽热烫60 s时热力学特性消失。 In order to clarify the effect of different blanching methods on the physicochemical properties of lily bulb powder,Lily bulbs(Lilium lancifolium Thunb)was used as raw material,and it was treated with hot water and steam blanching for different times(0,20,40,60,80 s),respectively.The main nutrients,apparent morphology,particle size distribution,functional properties,and thermal properties of lily bulb flours treated with different blanching methods were investigated.The results showed that the physicochemical properties of lily powder changed significantly after hot water and steam blanching.The content of starch in lily bulbs increased firstly and then decreased with the increase of the hot water blanching time and it showed the highest(76.80%)amount with the hot water blanching for 60 s.However,steam blanching caused a decrease in starch content ranging from 67.33%to 52.82%.Protein content of samples treated with the two kinds of blanching methods decreased firstly and then increased.The unblanched lily powder particles showed smooth and round,mainly composed of small oval-shaped starches.With the increase of blanching time,small starches gradually decreased,large particles of the lily powder firstly expanded and became rough,and then they shattered and became smaller.Compared to the unblanched samples,the main peak of the particle size distribution shifts to the right.The average particle size of unblanched lily powder was 16.58μm,and the particle size of the lily powder treated with blanching showed a tendency of rising firstly and then decreasing with the extension of the blanching time.The average particle size of samples treated with hot water for blanching 40 s and steam blanching for 60 s reached the maximum level,which were 78.97μm and 66.53μm,respectively.The light transmittance of lily powder showed a decreasing trend with the extension of storage time.The degree of swelling and solubility of lily powder obtained after unblanched and different blanching treatments showed an increasing trend with in
作者 黎欢 李彦丽 王蓉蓉 魏娟 张群 李高阳 单杨 丁胜华 Li Huan;Li Yanli;Wang Rongrong;Wei Juan;Zhang Qun;Li Gaoyang;Shan Yang;Ding Shenghua(Longping Branch Graduate School,Hunan University,Changsha 410081;Institute of Agricultural Products Processing,Hunan Academy of Agricultural Sciences,Changsha 410125;College of Food Science and Technology,Hunan Agricultural University,Changsha 410128;Technical Institute of Physics and Chemistry,Chinese Academy of Sciences,Beijing 100080)
出处 《中国食品学报》 EI CAS CSCD 北大核心 2019年第5期164-174,共11页 Journal of Chinese Institute Of Food Science and TEchnology
基金 国家重点研发计划项目(2017YFD0400902-2-1) 湖南省重点研发计划项目(2017NK2112) 湖南省农业科技创新项目(2017GC03).
关键词 百合 热烫 微观结构 粒径分布 热力学 lily blanching microstructure particle size distribution thermal properties
作者简介 黎欢,女,1994年出生,硕士生;通讯作者:丁胜华,E-mail:shhding@hotmail.com.
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