现代食品科技2024，Vol.40Issue(4)：215-224,10.DOI:10.13982/j.mfst.1673-9078.2024.4.0509
超声辅助不同小分子糖渗透处理后真空冷冻干燥油柑的品质比较
Quality Comparison of Vacuum Freeze-dried Phyllanthus emblica after Ultrasound-assisted Osmotic Treatment with Different Small Molecular Sugars
摘要
Abstract
The physicochemical properties and antioxidant activities of freeze-dried Phyllanthus emblica(FDP)obtained by ultrasound-assisted osmotic treatment with five types of small molecular sugars were evaluated.The results showed that the water loss rate and the solid content rate increased,and the internal pores became denser,with significantly increased hardness and maintained brittleness,but decreased rehydration rate compared with the control group.The hygroscopic rate of the isomalto-oligosaccharide treatment group(18.25%)was lower than that of the control group(22.54%).The ΔE of the glucose and maltose treatment groups was 2.73 and 1.71,respectively,indicating that they exhibited potent color protection.Isomalto-oligosaccharide and sucrose treatment had a flavor-strengthening effect on FDP.The sucrose,glucose,and maltose treatments reduced the titrable acid content of FDP.The glass transition temperature(Tg)of the maltose treatment group increased to 45.53℃,whereas the Tg of other treatment groups significantly decreased compared with the control group(43.66℃).Except for the xylitol treatment group(9.44 mg/g),the total phenol retention rate was high in the different treatment groups.The antioxidant capacity of FDP was maintained by sucrose and isomaltose osmosis.In conclusion,the quality and antioxidant activity levels of FDP treated using ultrasound-assisted sucrose and isomalto-oligosaccharide osmosis were higher than those of other treatments.Thus,isomalto-oligosaccharide emerges as a viable substitute for sucrose in the development of functional lyophilized P.emblica.关键词
油柑/超声辅助渗糖/真空冷冻干燥/品质Key words
Phyllanthus emblica/ultrasound-assisted osmotic treatment/vacuum freeze-drying/quality引用本文复制引用
彭进明,梁贵强,肖宇燊,温文俊,丘苑新,王琴,肖更生..超声辅助不同小分子糖渗透处理后真空冷冻干燥油柑的品质比较[J].现代食品科技,2024,40(4):215-224,10.基金项目
广东省科技计划项目(2022B0202160004) （2022B0202160004）
广东省区域联合基金青年基金项目(2021A1515110660) （2021A1515110660）
广东省驻镇帮镇扶村科技特派员项目(KTP20210380) （KTP20210380）
