大豆分离蛋白/甲基纤维素浸泡预处理对猕猴桃脆片品质的影响

在猕猴桃脆片制备工艺中增加大豆分离蛋白/甲基纤维素浸泡预处理,通过对猕猴桃脆片的含油率、气味、质构、色度、水分含量和水分活度等指标进行检测,以评价添加剂浸泡预处理对猕猴桃脆片品质的影响。结果表明:2%添加剂浸泡预处理可显著降低猕猴桃脆片的含油率、硬度和水分含量(P<0.05);2%甲基纤维素浸泡30 s或1%甲基纤维素与1%大豆分离蛋白复配浸泡30 s均可显著提升猕猴桃脆片芳香类气味值、降低缺陷型气味值,且显著提升猕猴桃脆片的亮度(P<0.05)。采用主成分分析和聚类分析对猕猴桃脆片的整体品质进行评价,结果表明,1%甲基纤维素与1%大豆分离蛋白复配浸泡30 s或2%甲基纤维素浸泡30 s制备的猕猴桃脆片综合品质较为优越。

Effect of Soy Protein Isolate and Methylcellulose Soaking Pretreatment on the Quality of Kiwi Crispy Tablets

In this study,soy protein isolate or methylcellulose was added as soaking pretreatment in kiwi crispy tablets production,and the oil content,smell,texture,color,moisture content and moisture activity of kiwi crispy tablets were detected in order to evaluate the effects of additives soaking pretreatment on the quality of kiwi brittle tablets.The results showed that 2%additives soaking treatment significantly lowered the oil content,hardness and moisture content of kiwi crispy tablets(P<0.05).2%methylcellulose soaking for 30 s or 1%methylcellulose and 1%soy protein isolate compound soaking for 30 s both significantly elevated the aromatic odor value,lowered the detective odor,and elevated the brightness of kiwi crispy tablets(P<0.05).Principal component analysis(PCA)and clustering analysis were conducted to evaluate the quality of kiwi crispy tablets,and the results showed that the quality of kiwi crispy tablets that pretreated for 30 s with 1%soybean protein isolate and 1%methylcellulose or that pretreated for 30 s with 2%methylcellulose presented a better ideal quality.