质地多面分析不同脱涩处理后磨盘柿质地变化

目的研究3种人工脱涩方法的脱涩效果以及脱涩过程和货架期磨盘柿质地变化规律方法分别在脱涩处理后0、2、4、6、8、10、12 d利用质构仪质地多面分析(texture profile analysis,TPA)法测定磨盘柿果肉,得到不同脱涩方法处理后磨盘柿脱涩和货架期果肉质地参数变化规律。结果温水处理2 d后完全脱涩;酒精和CO2处理5 d后,可溶性单宁物质含量低于味觉阈值;TPA测试反映3种脱涩处理过程中及货架期磨盘柿果肉各项质地参数变化呈现下降趋势;果肉硬度与咀嚼性呈正相关(r=0.951),与弹性和内聚性呈负相关(r=-0.725,r=-0.704);果肉咀嚼性与硬度(r=0.972)、弹性、内聚性呈较好的正相关性。结论 3种脱涩方法都可有效地降低柿果中可溶性单宁物质含量,处理过程中及货架期磨盘柿果肉各项质地参数变化呈现下降趋势。硬度、弹性、内聚性、咀嚼性四个参数可综合反应磨盘柿脱涩和货架期的质地变化,为磨盘柿质地分析提供评价依据。

Texture profile analysis of Mopanshi persimmon texture variation by deastringency

Objective To research the effect of 3 kinds of artificial deastringency method and texture changes of Mopanshi persimmon during process of deastringency and shelves period. Method Texture profile analysis was used to determine Mopanshi persimmon pulp respectively in 0, 2, 4, 6, 8, 10, 12 d by deastringented process, so as to obtain the change rules of Mopanshi persimmon pulp texture parameter by different deastringency method and shelves period. Results Mopanshi persimmon were fully deastringented after 2 days hot water treatment, soluble tannin content was below the taste threshold after 5 days alcohol and CO2 treatment. TPA test results showed that the texture parameters of Mopanshi persimmon fruit had a downtrend during process of deastringency and shelves period. Flesh firmness was positively correlated with chewiness (r=0.951) and negatively correlated with resilience and cohesion (r= ?0.725, r= ?0.704), and fruit hardness and chewiness (r=0.972) and elasticity, cohesion had a good correlation. Conclusion Three kinds of artificial deastringency method can effectively reduce the content of soluble persimmon tannin substance, and the texture parameters of Mopanshi persimmon fruit had a downtrend during process of deastringency and shelves period. Hardness, flexibility, cohesiveness and chewiness can comprehensively reflect the shelf-life and texture changes of deastringented Mopanshi persimmon, which provides a basis for the texture analysis evaluation of Mopanshi persimmon.