原料粉碎粒度对薏仁乳品质特性的影响
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摘要
通过对不同原料粒度制备的薏仁乳营养、功能成分含量分析、挥发性风味化合物气相色谱-质谱法(gas chromatography-mass spectrometry,GC-MS)检测及其相对气味活度值(relative odor activity value,ROAV)分析,探讨不同粉碎粒度对薏仁乳品质的影响。结果表明:0.063 mm孔径筛分的F3处理组薏仁乳总黄酮、多糖、可溶性固形物含量和黏度最优,组织悬浮稳定性较F1和F2组明显提高(P<0.05);薏仁乳挥发性香气成分以烷烃类、醛类、酯类为主且含醇类、芳香族化合物、呋喃类、酮类和酸类等。F3组最优薏仁乳中,关键风味化合物(ROAV≥1)为(E,E)-2,4-癸二烯醛、(E)-2-壬烯醛、(E)-2-癸烯醛、癸醛、壬醛、辛醛等6种;同时,2-十一烯醛、己醛、1-辛烯-3-醇、(E)-2-辛烯醛对总体风味发挥着重要的修饰作用(0.1≤ROAV<1),对照组F1薏仁乳中,ROAV≥1的关键风味化合物依次为癸醛、壬醛、(E,E)-2,4-癸二烯醛、辛醛、己醛。研究表明,薏米原料粉碎粒度对饮料产品营养指标、组织稳定性以及风味均有影响,适度粉碎程度薏仁乳口感更为细腻稳定,提升饮料营养、风味品质,以0.063 mm孔径筛分薏仁粉制得的薏仁乳品质最佳。
Through the analysis of nutrients,functional components,gas chromatography-mass spectrometry(GC-MS)of volatile compounds and the analysis of relative odor activity value(ROAV),the effects of different particle sizes on the quality of coix seed beverage were discussed. The results showed that the content of total flavonoids,polysaccharides,soluble solids and viscosity of the F3 treatment group with aperture size of0.063 mm were superior,and the suspension stability of the tissue was significantly higher than that of the F1 and F2 groups(P < 0.05). The volatile aroma compounds in the coix seed beverage were alkanes,aldehydes,esters,alcohols,aromatic compounds,furans,ketones and acids. There were 6 kinds of key odor compounds(ROAV≥1)in the optimal coix seed beverage of F3 group,which were(E,E)-2,4-decadienal,(E)-2-nonenal,(E)2-decenal,decanal,nonaral,octanal. At the same time,2-undecenal,hexanal,1-octen-3-ol,(E)-2-octenal played an important modification role in the overall flavor(0.1 ≤ROAV <1). Decanal,nonanal,(E,E)-2,4-decadienal,octanal and hexanal were the key odor compounds(ROAV≥1)in the F1 control group of coix seed beverage. Studies had shown that the crushed grain size of coix seed raw materials had an impact on the nutritional indicators,tissue stability and flavor of the beverage products. Studies had shown that the different particle sizes of coix seed had an impact on the nutritional indicators,tissue stability and flavor of beverage products. Moderate crushing degree of coix seed beverage had a more delicate and stable,which could improve the nutrition and flavor quality of the beverage. Coix seed beverage obtained by screening coix seed powder with a aperture size of 0.063 mm have the best quality.
Through the analysis of nutrients,functional components,gas chromatography-mass spectrometry(GC-MS)of volatile compounds and the analysis of relative odor activity value(ROAV),the effects of different particle sizes on the quality of coix seed beverage were discussed. The results showed that the content of total flavonoids,polysaccharides,soluble solids and viscosity of the F3 treatment group with aperture size of0.063 mm were superior,and the suspension stability of the tissue was significantly higher than that of the F1 and F2 groups(P < 0.05). The volatile aroma compounds in the coix seed beverage were alkanes,aldehydes,esters,alcohols,aromatic compounds,furans,ketones and acids. There were 6 kinds of key odor compounds(ROAV≥1)in the optimal coix seed beverage of F3 group,which were(E,E)-2,4-decadienal,(E)-2-nonenal,(E)2-decenal,decanal,nonaral,octanal. At the same time,2-undecenal,hexanal,1-octen-3-ol,(E)-2-octenal played an important modification role in the overall flavor(0.1 ≤ROAV <1). Decanal,nonanal,(E,E)-2,4-decadienal,octanal and hexanal were the key odor compounds(ROAV≥1)in the F1 control group of coix seed beverage. Studies had shown that the crushed grain size of coix seed raw materials had an impact on the nutritional indicators,tissue stability and flavor of the beverage products. Studies had shown that the different particle sizes of coix seed had an impact on the nutritional indicators,tissue stability and flavor of beverage products. Moderate crushing degree of coix seed beverage had a more delicate and stable,which could improve the nutrition and flavor quality of the beverage. Coix seed beverage obtained by screening coix seed powder with a aperture size of 0.063 mm have the best quality.
引文
[1]杨清韵.薏苡仁麸皮游离型多酚分离纯化、结构鉴定及抗氧化作用机制研究[D].广州:华南理工大学,2017
[2]许美玉.基于组学的薏苡仁营养差异分析及储藏特性研究[D].福州:福建农林大学,2018
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[6]朱亚婧,冯叙桥,汪丽萍,等.谷物饮品稳定性的研究进展[J].粮油食品科技,2013,21(6):18-21
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[8]范如意,李丽华,李金婵,等.粉碎技术在食品工业中的应用[J].现代食品,2018(15):54-57
[9]Chau C F,Wang Y T,Wen Y L.Different micronization methods significantly improve the functionality of carrot insoluble fibre[J].Food Chemistry,2007,100(4):1402-1408
[10]丁筑红,林梓,柳飞,等.一种发芽薏仁乳饮料及其制备方法CN107156577A[P].2017-09-15
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[12]陈乃东,陈乃富,陈存武,等.蕨菜乙醇提取物不同萃取部位抗氧化活性测定及其组分HPLC分析[J].食品工业科技,2013,34(17):49-52
[13]吴映梅.薏苡仁饮料及面膜的研究与开发[D].贵阳:贵州大学,2015
[14]凌孟硕.苦荞麦芽-小米复合谷物饮料的工艺研究[D].无锡:江南大学,2013
[15]赵泽伟,丁筑红,许培振,等.基于SPME-GC-MS和电子鼻分析方法分析薏仁饮料贮藏过程风味化合物变化[J].食品科学,2018,39(14):276-281
[16]刘登勇,周光宏,徐幸莲.确定食品关键风味化合物的一种新方法:“ROAV”法[J].食品科学,2008(7):370-374
[17]左蕾蕾,罗西,赵雪梅,等.超微苦荞饼干的研制与体外溶出研究[J].食品科技,2017,42(4):138-142
[18]Zhang Y,Xiao W,Cao Y,et al.The effect of ultrafine and coarse grinding on the suspending and precipitating properties of black tea powder particles[J].Journal of Food Engineering,2018,223:124-131
[19]Lv Y C,Song H L,Li X,et al.Influence of Blanching and Grinding Process with Hot Water on Beany and Non-Beany Flavor in Soymilk[J].Journal of Food Science,2011,76(1):20-25
[20]Mónica Bueno,Resconi V C,Campo M M,et al.Corrigendum to‘Gas chromatographic-olfactometric characterisation of headspace and mouthspace key aroma compounds in fresh and frozen lamb meat’[J].Food Chemistry,2011,129(4):1909-1918
[21]孙宝国,陈海涛.食用调香术[M].北京:化学工业出版社,2015
[22]荣建华,熊诗,张亮子,等.基于电子鼻和SPME-GC-MS联用分析脆肉鲩鱼肉的挥发性风味成分[J].食品科学,2015,36(10):124-128
[23]夏延斌,迟玉杰,朱旗.食品风味化学[M].北京:化学工业出版社,2008
[24]唐霄,郑兰亭,孙杨赢,等.盐水鹅与酱鹅营养成分及主体风味物质比较分析[J].食品科学,2018,39(24):225-230
[25]Leduc F,Tournayre P,Kondjoyan N,et al.Evolution of volatile odorous compounds during the storage of European seabass(Dicentrarchus labrax)[J].Food Chemistry,2012,131(4):1304-1311
[26]杨蕊莲,蒋和体.SDE-GC-MS结合保留指数分析不同预处理的豆浆风味[J].食品科学,2015,36(20):185-189
[27]吴长玲,寻崇荣,刘宝华,等.低温超微粉碎对生物酶法制油豆渣蛋白结构影响拉曼光谱分析[J/OL].食品科学:1-10[2019-01-08].http://kns.cnki.net/kcms/detail/11.2206.TS.20180515.1620.082.html
[2]许美玉.基于组学的薏苡仁营养差异分析及储藏特性研究[D].福州:福建农林大学,2018
[3]Yu F,Li Y,Zhang J,et al.Coix lacryma-jobi L.var.ma-yuen(Roman.)Stapf(Yiyiren,Jobstears)[M].Vienna:Dietary Chinese Herbs,2015
[4]Liu X,Zhang X,Rong Y Z,et al.Rapid Determination of Fat,Protein and Amino Acid Content in Coix seed Using Near-Infrared Spectroscopy Technique[J].Food Analytical Methods,2015,8(2):334-342
[5]杨政水.影响植物蛋白饮料稳定性的理化因素分析与研究[J].食品工业科技,2004(9):143-144
[6]朱亚婧,冯叙桥,汪丽萍,等.谷物饮品稳定性的研究进展[J].粮油食品科技,2013,21(6):18-21
[7]Zhang Y,Xiao W,Ji G,et al.Effects on physicochemical properties of black tea by mechanical superfine and general grinding[J].Transactions of the Chinese Society of Agricultural Engineering,2016,32(11):295-299
[8]范如意,李丽华,李金婵,等.粉碎技术在食品工业中的应用[J].现代食品,2018(15):54-57
[9]Chau C F,Wang Y T,Wen Y L.Different micronization methods significantly improve the functionality of carrot insoluble fibre[J].Food Chemistry,2007,100(4):1402-1408
[10]丁筑红,林梓,柳飞,等.一种发芽薏仁乳饮料及其制备方法CN107156577A[P].2017-09-15
[11]岳佳.薏苡仁功能性食品研发及储藏稳定性研究[D].郑州:河南工业大学,2016
[12]陈乃东,陈乃富,陈存武,等.蕨菜乙醇提取物不同萃取部位抗氧化活性测定及其组分HPLC分析[J].食品工业科技,2013,34(17):49-52
[13]吴映梅.薏苡仁饮料及面膜的研究与开发[D].贵阳:贵州大学,2015
[14]凌孟硕.苦荞麦芽-小米复合谷物饮料的工艺研究[D].无锡:江南大学,2013
[15]赵泽伟,丁筑红,许培振,等.基于SPME-GC-MS和电子鼻分析方法分析薏仁饮料贮藏过程风味化合物变化[J].食品科学,2018,39(14):276-281
[16]刘登勇,周光宏,徐幸莲.确定食品关键风味化合物的一种新方法:“ROAV”法[J].食品科学,2008(7):370-374
[17]左蕾蕾,罗西,赵雪梅,等.超微苦荞饼干的研制与体外溶出研究[J].食品科技,2017,42(4):138-142
[18]Zhang Y,Xiao W,Cao Y,et al.The effect of ultrafine and coarse grinding on the suspending and precipitating properties of black tea powder particles[J].Journal of Food Engineering,2018,223:124-131
[19]Lv Y C,Song H L,Li X,et al.Influence of Blanching and Grinding Process with Hot Water on Beany and Non-Beany Flavor in Soymilk[J].Journal of Food Science,2011,76(1):20-25
[20]Mónica Bueno,Resconi V C,Campo M M,et al.Corrigendum to‘Gas chromatographic-olfactometric characterisation of headspace and mouthspace key aroma compounds in fresh and frozen lamb meat’[J].Food Chemistry,2011,129(4):1909-1918
[21]孙宝国,陈海涛.食用调香术[M].北京:化学工业出版社,2015
[22]荣建华,熊诗,张亮子,等.基于电子鼻和SPME-GC-MS联用分析脆肉鲩鱼肉的挥发性风味成分[J].食品科学,2015,36(10):124-128
[23]夏延斌,迟玉杰,朱旗.食品风味化学[M].北京:化学工业出版社,2008
[24]唐霄,郑兰亭,孙杨赢,等.盐水鹅与酱鹅营养成分及主体风味物质比较分析[J].食品科学,2018,39(24):225-230
[25]Leduc F,Tournayre P,Kondjoyan N,et al.Evolution of volatile odorous compounds during the storage of European seabass(Dicentrarchus labrax)[J].Food Chemistry,2012,131(4):1304-1311
[26]杨蕊莲,蒋和体.SDE-GC-MS结合保留指数分析不同预处理的豆浆风味[J].食品科学,2015,36(20):185-189
[27]吴长玲,寻崇荣,刘宝华,等.低温超微粉碎对生物酶法制油豆渣蛋白结构影响拉曼光谱分析[J/OL].食品科学:1-10[2019-01-08].http://kns.cnki.net/kcms/detail/11.2206.TS.20180515.1620.082.html
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