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时间:2020-05-22
《马铃薯富含γ-氨基丁酸食品加工初探-论文.pdf》由会员上传分享,免费在线阅读,更多相关内容在行业资料-天天文库。
1、南方农业学报JournalofSouthernAgriculture2014,45(6):1069—1073ISSN2095—1191;CODENNNXAABhttp://www.nfnyxb.CBDOI:10,.3969/j:issn.2095-1191.2014.6.1069马铃薯富含一氨基丁酸食品加工初探何秋云,杨志伟(钦州市食品药品监督管理局,广西钦州535400;广西大学轻工与食品工程学院,南宁530005)摘要:【目的】研究富含.氨基丁酸(GABA)的马铃薯食品加工工艺,为马铃薯GABA"食品的开发提供参考依据。【方法】以马铃薯为试验材料,通过液体浸润和无氧一有氧环境交替两种方
2、法富集GABA,研究富集GABA马铃薯加工全粉的品质特性以及加工薯片的GABA含量变化。【结果】蒸制温度及热风干燥温度对马铃薯全粉GABA"含量无明显影响;不同富集GABA处理的全粉糊化黏度特性存在一定差异,液体浸润处理全粉的最大黏度、最终黏度、崩解值和回复值显著高于无氧一有氧处理和对照处理(无富集)(P3、单位绝干物质计,两种富集方法制作的全粉损耗约1/2,薯片损耗约3/4。【结论】液体浸润和无氧一有氧环境交替两种方法富集GABA后的马铃薯均可作为GABA"食品的生产原料。但生产过程中应避免GABAi损耗。关键词:马铃薯;T-氨基丁酸;全粉;薯片;加工中图分类号:$532.092文献标志码:A文章编号:2095—1191(2014)06—1069—05Prrocess"in~of-amimnobbut3yr"lcatcCilde~nriichmentpPotatofoodHEQiu-yun,YANGZhi-wei(QinzhouFoodandDrugAdministration,Qinzho4、u,Guangxi535400,China;CollegeofLightIndustryandFoodEngineering,GuangxiUniversity,Nanning530005,China)Abstract:【Objective】Processingof一aminobutyricacid(GABA)enrichmentpotatofoodswasstudiedtoprovidereferencesforrelatedproductdevelopment.【Method】Solutiondippingtreatmentandalternateanaerobic-aerobictr5、eatmentwereusedtoaugmentGABAinpotatoes.Thepotatoeswereprocessedtoflourandchips,andtheirqualityandGABAcontentweremeasured.【Result]TemperatureofstewinganddryingdidnotaffectGABAcontent.Viscositycharacteristicdifferedinvariedtreatments.Themaximumviscosity(155BU),finalviscosity(149BU),breakdownviscosit6、y(43)andconsistenceviscosity(40)offlouraftersolutiondippingtreatmentweresignificantlyhigherthanthoseafteranaerobic—aer—obietreatmentandthecontrol(P0.05).WaterabsorptionratioandoilabsorptionratioofflourtreatedbyGABAaugmentWerelowerthanthoseofthecontro1.Waterabsorptionratioofflouraftersolutiondippin7、gtreatmentwasthelowest(4.67-+0.54mUg).0ilabsorptionratioofflourafteranaerobic一.aerobictreatmentwasthelowest(1.70-+0.44mug).I’helossofGABAoccurredduringflourmakingandchipring.WhileusingGABAaugmentedpotatoestomakef
3、单位绝干物质计,两种富集方法制作的全粉损耗约1/2,薯片损耗约3/4。【结论】液体浸润和无氧一有氧环境交替两种方法富集GABA后的马铃薯均可作为GABA"食品的生产原料。但生产过程中应避免GABAi损耗。关键词:马铃薯;T-氨基丁酸;全粉;薯片;加工中图分类号:$532.092文献标志码:A文章编号:2095—1191(2014)06—1069—05Prrocess"in~of-amimnobbut3yr"lcatcCilde~nriichmentpPotatofoodHEQiu-yun,YANGZhi-wei(QinzhouFoodandDrugAdministration,Qinzho
4、u,Guangxi535400,China;CollegeofLightIndustryandFoodEngineering,GuangxiUniversity,Nanning530005,China)Abstract:【Objective】Processingof一aminobutyricacid(GABA)enrichmentpotatofoodswasstudiedtoprovidereferencesforrelatedproductdevelopment.【Method】Solutiondippingtreatmentandalternateanaerobic-aerobictr
5、eatmentwereusedtoaugmentGABAinpotatoes.Thepotatoeswereprocessedtoflourandchips,andtheirqualityandGABAcontentweremeasured.【Result]TemperatureofstewinganddryingdidnotaffectGABAcontent.Viscositycharacteristicdifferedinvariedtreatments.Themaximumviscosity(155BU),finalviscosity(149BU),breakdownviscosit
6、y(43)andconsistenceviscosity(40)offlouraftersolutiondippingtreatmentweresignificantlyhigherthanthoseafteranaerobic—aer—obietreatmentandthecontrol(P0.05).WaterabsorptionratioandoilabsorptionratioofflourtreatedbyGABAaugmentWerelowerthanthoseofthecontro1.Waterabsorptionratioofflouraftersolutiondippin
7、gtreatmentwasthelowest(4.67-+0.54mUg).0ilabsorptionratioofflourafteranaerobic一.aerobictreatmentwasthelowest(1.70-+0.44mug).I’helossofGABAoccurredduringflourmakingandchipring.WhileusingGABAaugmentedpotatoestomakef
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