生姜淀粉对姜粉品质特性的影响

doi:10.13438/j.cnki.jdzk.2024.03.007

摘要/Abstract

摘要：以新鲜生姜为原料，榨汁后沉降分离得原姜汁、沉淀和上清液，分别冷冻干燥得姜粉1、姜粉2和姜粉3样品，对3种姜粉的分散性、溶解性、感官特性、挥发性成分等进行测定.结果表明，3种姜粉淀粉保留率从大到小依次是姜粉2、姜粉1、姜粉3，其中姜粉2明亮度最大，颜色最亮.溶解性呈现出姜粉3显著优于姜粉1和姜粉2（P<0.05）.感官综合评价中，姜粉3、姜粉1总分差异不明显，但均优于姜粉2.3种姜粉中共鉴定出103种挥发性成分，其中烯烃类54种，醇类20种，醛类11种，酮类7种，酯类11种.烯烃类、醇类和酮类是姜粉中主要的挥发性成分，平均质量分数分别为67.33%，14.67%和13.67%.VIP分析中，其中20种变量投影重要度大于1的挥发性成分对3种姜粉的风味影响较大.聚类分析中，3种姜粉可聚为Ⅰ，Ⅱ两类，其中姜粉1和姜粉3风味相似，聚为Ⅰ类，二者欧氏距离为0.342 0.Ⅱ类与Ⅰ类欧氏距离差异仅为0.011 0，说明Ⅱ类和Ⅰ类差异不大.

关键词： 姜粉, 物理特性, 色度, 聚类分析, VIP, 气味活性值

Abstract: With fresh ginger as raw material,the original ginger juice,precipitation and supernatant were separated after juicing,and freeze-dried ginger powder 1,2,3 were obtained respectively,and then their dispersibility,solubility,sensory characteristics,volatile components were measured.The results showed that the starch retention rates of three kinds of ginger powder were ginger powder 2,ginger powder 1 and ginger powder 3 in descending order.The color of ginger powder 2 was the brightest and L* was the largest,but the solubility of ginger powder 3 was significantly better than the other two.The sensory comprehensive evaluation showed no significant differences in ginger powder 3 and ginger powder 1,but better sensory scores than that of ginger powder 2.A total of 103 volatile components were identified,including 54 olefins,20 alcohols,11 aldehydes,7 ketones and 11 esters.Olefins,alcohols and ketones were the main volatile components in ginger powder,and their relative contents were 67.33%,14.67% and 13.67%,respectively.20 volatile components with VIP higher than 1 had the greatest effect on the flavor of the three ginger powder.Cluster analysis showed that the three kinds of ginger powder could be clustered into categories I and Ⅱ.Ginger powder 1 and ginger powder 3 had similar flavors,so they were classified as class I.The two euclidean distance was 0.342 0,the euclidean distance difference between class Ⅱ and class I was only 0.011 0,indicating that the difference between class II and class I was not significant.

Key words: ginger powder, physical characteristics, chroma, cluster analysis, VIP, odor activity

熊坤, 帅晶晶. 生姜淀粉对姜粉品质特性的影响[J]. 吉首大学学报（自然科学版）, 2024, 45(3): 45-54.

XIONG Kun, SHUAI Jingjing. Effect of Ginger Starch on the Characteristics of Ginger Powder[J]. Journal of Jishou University(Natural Sciences Edition), 2024, 45(3): 45-54.

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