超高压处理对荞面碗托品质的影响

通过对荞面碗托在25℃进行200，400和600 MPa 20 min的超高压处理，以未经超高压处理的荞面碗托为对照，研究超高压对荞面碗托品质的影响。结果显示，在感官评分方面，200 MPa处理后的荞面碗托的感官评分最高，优于对照和经过400，600 MPa处理的荞面碗托；在质构方面，超高压对荞面碗托的硬度、黏着性、胶着性、咀嚼性、回复性有显著性影响(P<005)，对弹性、内聚性没有显著性影响(P>005)；在色泽方面，超高压处理后的荞面碗托的ΔE*值都小于2，说明超高压对荞面碗托的色泽基本无影响；在水分含量和水分活度方面，超高压对荞面碗托基本没有影响；在菌落总数方面，超高压处理可以显著延长荞面碗托的货架期；在挥发性气味方面，200 MPa超高压对荞面碗托的气味基本没有影响。试验说明200 MPa的超高压处理能使荞面碗托获得良好的外观品质和较长的货架期。

Effect of ultra high pressure treatment on quality of buckwheat wantuo#br#

The buckwheat wantuo were submitted to high pressure treatments at 200， 400， 600 MPa for 20 min at 25℃. In the comparison of the quality with buckwheat wantuo that was not using high pressure treatment， the effects of different pressure on the quality of buckwheat wantuo were studied. In conclusion， in the aspect of sensory score， the buckwheat wantuo under 200 MPa pressure treatment had highest sensory score and was better than the control and the buckwheat wantuo under 400 and 600 MPa pressure treatment. In the aspect of texture， ultra high pressure had significant difference on the hardness， adhesiveness， gumminess， chewiness and resilience of buckwheat wantuo (P<005). Ultra high pressure had no significant difference in the springiness and cohesiveness of buckwheat wantuo (P>005). In the aspect of color， the ΔE* value of buckwheat wantuo under ultra high pressure was less than 2， it demonstrated that ultra high pressure had no impact on the color of buckwheat wantuo. In the aspect of moisture content and water activity， it had basically no effect on it. In the aspect of the colony number， ultra high pressure treatment could obviously prolong the shelflife of buckwheat wantuo. In the aspect of volatile flavor， 200 MPa pressure treatment had no effect on the volatile flavor of buckwheat wantuo. It showed that the buckwheat wantuo treated by 200 MPa pressure could make buckwheat wantuo better quality and longer shelflife.