基于化学计量法结合多元仪器分析不同加工工段对低脂核桃酱品质特性的影响OA

To investigate the variation of quality characteristics of low-fat walnut sauce at different processing stages and to identify the main processing stages affecting the quality of low-fat walnuts,the quality indices of low-fat walnut sauce were analysed based on chemical analysis combined with multivariate statistical analysis.Based on chemical analysis and multivariate statistical analysis,the quali-ty indices and volatile components of low-fat walnut sauce were analysed at the blending,baking,homogenization,and sterilisation stages.The changes in microstructural properties were further investigated using modern instruments such as a scanning electron microscope,a la-ser particle sizer,a near-infrared spectrometer,and an oscillometric scanner.Results showed that the protein and dietary fibre contents of the low-fat walnut sauce in the baking stage were significantly higher than those in the other stages(P<0.05),with 9.27 g/100 g and 4.88 g/100 g,respectively.and with the highest overall acceptability(8.9 points),Maillard reaction took place in this section generated volatile aldehydes with nutty and roasted flavors,such as hexanal and furfural.During homogenization,the d50 particle size of low fat wal-nut butter decreased by 27.56 μm,thereby improving the stability of the paste.The centrifugal precipitation rate of the low-fat walnut sauce in the sterilisation stage was reduced 16.5%and the hardness increased 0.07 N,but off-flavours,such as 2-ethylbutyric acid was produced.In contrast,the sterilised group produced browning and off-flavours in the sauce body due to high temperatures,leading to a de-crease in acceptability.The structure of the sauce body was achieved by reorganisation of protein hydrogen bonding and enhancement of hy-drophobicity.