CAJ | 학술논문

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。
목적：연구3충인공탈삽방법적탈삽효과이급탈삽과정화화가기마반시질지변화규률방법분별재탈삽처리후0、2、4、6、8、10、12 d이용질구의질지다면분석(texture profile analysis, TPA)법측정마반시과육,득도불동탈삽방법처리후마반시탈삽화화가기과육질지삼수변화규률。결과온수처리2 d후완전탈삽；주정화CO2처리5 d후,가용성단저물질함량저우미각역치； TPA측시반영3충탈삽처리과정중급화가기마반시과육각항질지삼수변화정현하강추세；과육경도여저작성정정상관(r=0.951),여탄성화내취성정부상관(r=?0.725,r=?0.704)；과육저작성여경도(r=0.972)、탄성、내취성정교호적정상관성。결론3충탈삽방법도가유효지강저시과중가용성단저물질함량,처리과정중급화가기마반시과육각항질지삼수변화정현하강추세。경도、탄성、내취성、저작성사개삼수가종합반응마반시탈삽화화가기적질지변화,위마반시질지분석제공평개의거。
ABSTRACT: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 deastrin-gented 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.