粮油食品科技

中国科技核心期刊

脱脂藜麦面条风味物质分析(网络首发、推荐阅读)
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Analysis of Flavoring Substances in Defatted Quinoa Noodles(Online First, Recommended Article)
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    摘要:

    为改良藜麦面条品质,抑制在藜麦粉加工中因油脂氧化产生哈败味对面条的负面影响,采用正己烷作为浸出溶剂将藜麦粉进行脱脂处理,利用固相微萃取技术和气质联用仪检测,对普通面条、藜麦面条、脱脂藜麦面条及其面汤挥发性物质进行分析。结果表明,重复进行3次脱脂操作可以有效降低藜麦油脂含量,与小麦粉相比,藜麦粉制成的面条挥发性风味物质中醛类、呋喃类和酮类物质增加,脱脂处理可以降低藜麦面制品的青草味、酒味,脱脂藜麦面制品的挥发性风味物质中酮类和酯类物质有明显差别。脱脂处理对藜麦风味具有改善作用,且对藜麦粉中蛋白和淀粉的结构影响较小,未来可以作为一种加工手段应用于藜麦加工中。

    Abstract:

    In order to improve the quality of quinoa noodles and inhibit the negative effect of rancid taste caused by oil oxidation on noodles in processing quinoa powder, the defatting treatment of quinoa powder was introduced, and the volatile substances in common noodles, quinoa noodles, defatted quinoa noodles and their soups were analyzed. In experiment, n-hexane was used as the leaching solvent for defatting, while the volatile flavor compounds in quinoa noodles and defatted quinoa noodles were detected by solid-phase microextraction technology and gas chromatography-mass spectrometry (GC/MS). Results show that repeated defatting for three times could effectively reduce the oil content of quinoa. Compared with wheat flour, the aldehydes, furans and ketones in the volatile flavor substances of quinoa noodles were increased. The grass and wine taste of quinoa flour products could be reduced by defatting treatment. The ketones and esters in the volatile flavor substances of defatted quinoa flour products showed significant difference. Defatting treatment can improve the flavor of quinoa, and has little effect on the structure of protein and starch in quinoa flour. Thus, it can be applied as a processing method for quinoa in the future.

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黄睿涵,祖里得孜·吐尔得,黄 凯,曹洪伟,周小玲,徐 斌,管 骁*.脱脂藜麦面条风味物质分析(网络首发、推荐阅读)[J].粮油食品科技,2021,29(4):37-49.

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  • 在线发布日期: 2021-07-29
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