不同腔体湿度对蒸汽辅助烤制西兰花营养特性及食用品质的比较分析

Comparative Analysis of Different Oven Humidity on Nutritional Quality and Edible Quality of Steam-assisted Roasting Broccoli

摘要:

本文以西兰花为研究对象，对不同腔体湿度（0%、25%、50%、75%、100%）条件下蒸汽辅助烤制西兰花的营养特性及感官品质进行分析。本文研究表明：新鲜西兰花中维生素C（Vitamin C，Vc）含量显著大于0%~25%腔体湿度下蒸汽辅助烤制的西兰花，与50%~100%腔体湿度下处理的西兰花没有显著差异。蒸汽辅助烤制后西兰花的多酚及叶绿素含量显著下降，但随腔体湿度的增加，其保留率不断上升。随着腔体湿度的增大，西兰花的a*显著降低，b*无显著变化；0%腔体湿度烤制西兰花后L*显著高于25%~100%腔体湿度下处理的西兰花；除0%腔体湿度下烤制西兰花的硬度值和紧实度较大外，其它腔体湿度下西兰花的质构差异不显著。最后综合感官品质、营养指标及感官评定结果得出，西兰花蒸汽辅助烤制的最适腔体湿度为100%。

Abstract:

This study selected broccoli to explore the effects of different humidity (0%, 25%, 50%, 75%, 100%) on the nutritional quality and sensory properties of broccoli. The results showed that Vc content in fresh broccoli was significantly higher than that of steam-assisted roasting broccoli at 0%~25% cavity humidity, but not significantly different from that of steam-assisted roasting broccoli at 50%~100% cavity humidity. After steam-assisted roasting, the polyphenol and chlorophyll decreased significantly; but as the cavity humidity increased, the retention rate increased accordingly. With the increase of the cavity humidity, a* of broccoli decreased significantly and b* changed not significantly. Compared to 25%~100%, the L* of steam-assisted roasting broccoli at 0% cavity humidity was significantly high. Hardness and firmness of steam-assisted roasting broccoli at 0% cavity humidity were largest, however, there were no significant differences among other cavity humidity samples. Finally, the comprehensive results of sensory quality, nutritional index and sensory evaluation showed that the optimum cavity humidity of steam-assisted roasting broccoli is 75% or 100%.