冲泡即食冻干金耳汤块的制作及其仿生消化释糖性能研究

Preparation of freeze-dried instant solid soups from Tremella aurantialba and in vitro glucose release properties

中文关键词:  金耳  冲泡即食  冻干汤块  品质特性  消化释糖

英文关键词:Tremella aurantialba  instant foods  freeze-dried solid soups  quality characteristics  digestive sugar release

中文摘要:

      目的 研究不同口味冲泡即食冻干金耳汤块的制作技术及其仿生消化释糖性能, 支持金耳产品的多元化开发。方法 以新鲜金耳为主要原料, 加以红枣、冰糖以及水果类(雪梨、火龙果)和根茎类(马蹄、山药、百合)食材, 通过程序升温真空冷冻干燥技术, 研发了6种不同口味的冲泡即食冻干金耳汤块, 通过分析汤料的共晶点和共熔点, 测定汤块的体积收缩率、水分含量、感官评价等品质特性, 及其体外仿生消化葡萄糖释放量和食糜黏度, 研究其品质特性和营养价值。结果 6种口味汤料的共晶点在–22.3~–18.7℃的范围内, 共熔点在–4.7~–3.9℃范围内; 程序升温干燥过程中, 各口味汤块均呈现较低的体积收缩率; 干燥后汤料水分含量和水分活度分别在3.05%~3.75%和0.26~0.31之间, 具有适当的硬度和脆度, 冲泡溶出率高。体外仿生消化表明, 在相同摄食量下各口味冻干金耳汤块的葡萄糖释放量远低于白吐司, 消化食糜黏度高于白吐司。结论 6种口味的金耳汤适宜采用程序升温真空冷冻干燥技术, 制成物理性能良好的冲泡即食食品, 产品易于产业化生产。同时, 其较低的葡萄糖释放量可满足消费者对高营养品质便捷食品的需求。

英文摘要:

      Objective To study the preparation technology of freeze-dried Tremella aurantialba solid soups with different tastes and its bionic digestion and sugar releasing properties, and to support the diversified development of Tremella aurantialba products. Methods Using fresh Tremella aurantialba as the main raw material, adding red dates, rock sugar, fruits (snow pear, pitaya) and rhizomes (horseshoe, yam, lily), 6 kinds of instant freeze-dried dried solid soups with different tastes were developed through the temperature programmed vacuum freeze drying technology. By analyzing the eutectic point and melting point of the soups, determining the volumetric shrinkage, water content, sensory evaluation and other quality characteristics of the solid soups, as well as the glucose release and chyme viscosity during the in vitro bionic digestion, the quality and nutritional value of the solid soups were characterized. Results The results showed that the eutectic points of 6 kinds of soups were in the range of –22.3 to –18.7°C and the eutectic melting points were in the range of –4.7 to –3.9°C. Six kinds of freeze-dried solid soups showed low volumetric shrinkage during the freeze-drying process of programmed temperature rise. The moisture content and water activity of the solid soups were in the range of 3.05% to 3.75% and 0.26 to 0.31, respectively. Six kinds of freeze-dried solid soups showed appropriate hardness and brittleness, and high rate of brewing dissolution. Six freeze-dried solid soups showed significantly lower glucose release quantity compared to white toast during in vitro bionic digestion. The viscosity of the digestive chyme of solid soups was higher than that of white toast. Conclusion The programmed temperature vacuum freeze-drying technology is suitable for producting instant solid soups from Tremella aurantialba with good physical properties, which is easy to industrialize. Meanwhile, its lower glucose release can meet consumers’ demand for high nutritional quality and convenient food.