Lu Qi, Wang Shaohua, Xue Shujing, Yang De, Li Lu
Institute of Agro-Products Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, No. 5, Nanhu Avenue, Hongshan District, Wuhan, 430064 Hubei People's Republic of China.
J Food Sci Technol. 2022 Oct;59(10):4025-4036. doi: 10.1007/s13197-022-05446-9. Epub 2022 Apr 13.
In this study, we investigated the non-volatile flavor compounds (5'-nucleotides, free amino acids, organic acids and soluble sugars) in soup under different processing treatments. soups were first obtained from powder of three different particle sizes under both thermal and non-thermal treatments. Then, the effects of processing methods on non-volatile compounds in these soups were investigated. Specifically, the non-thermal treatment of high hydrostatic pressure (HHP) resulted in high levels of equivalent umami concentration (EUC, 827.44-1411.79 mg/100 g DM); ultrasonic treatment (UT) and homogenization (HG) led to high concentrations of soluble sugars (15.58-30.48 mg/g DM); while hot treatment (HT) contributed to high contents of total organic acids (65.52-98.39 mg/g DM). Besides, moderate fine grinding of powder (P2) facilitated the release FAAs (free amino acids) and soluble sugars in the soup. These results suggested that HHP-P2 is beneficial to the preservation of non-volatile compounds in soup. Our findings may improve the utilization of in the soup industry.
在本研究中，我们调查了不同加工处理下汤品中的非挥发性风味化合物（5'-核苷酸、游离氨基酸、有机酸和可溶性糖）。汤品首先由三种不同粒径的粉末在热处理和非热处理条件下制得。然后，研究了加工方法对这些汤品中非挥发性化合物的影响。具体而言，高静水压（HHP）的非热处理导致等效鲜味浓度（EUC，827.44 - 1411.79毫克/100克干物质）水平较高；超声处理（UT）和均质化（HG）导致可溶性糖浓度较高（15.58 - 30.48毫克/克干物质）；而热处理（HT）导致总有机酸含量较高（65.52 - 98.39毫克/克干物质）。此外，粉末（P2）的适度细磨促进了汤中游离氨基酸（FAA）和可溶性糖的释放。这些结果表明，HHP - P2有利于汤品中非挥发性化合物的保存。我们的研究结果可能会提高汤品行业中[此处原文缺失相关内容]的利用率。
