鱼糜和马铃薯粉对饼干质构和风味的影响

发布时间：2018-07-14 16:43

【摘要】：采用质构分析、电子鼻与固相微萃取-气相色谱-质谱联用方法,对制备的鱼糜马铃薯饼干质构和风味进行对比分析。以感官评定和质构为评价指标,以低筋面粉含量为100%,确定鱼糜马铃薯饼干的配方为:马铃薯全粉相对含量30%、马铃薯淀粉相对含量20%、鱼糜相对含量40%、棕榈油相对含量40%。对鱼糜马铃薯饼干、鱼糜饼干、马铃薯全粉饼干和普通饼干的风味进行对比,结果发现4种饼干的风味物质主要为杂环类、烃类和醛类化合物,其中以美拉德反应产物甲基吡嗪和2,5-二甲基吡嗪为主,含有鱼糜的饼干中,醛类化合物的种类和含量明显增加。本研究为饼干的香气特征研究提供科学依据,为马铃薯和鱼糜的开发利用提供一定参考。
[Abstract]:The texture and flavor of the prepared surimi potato biscuits were analyzed by means of texture analysis, electron nose and solid phase microextraction gas chromatography-mass spectrometry. With sensory evaluation and texture as evaluation index, the formula of potato biscuit with low gluten flour was determined as follows: the relative content of potato whole powder was 30, the relative content of potato starch was 20, the relative content of surimi was 40 and the relative content of palm oil was 40. The flavor of surimi potato biscuit, surimi biscuit, potato whole powder biscuit and ordinary biscuit were compared. The results showed that the main flavor substances of the four biscuits were heterocyclic, hydrocarbon and aldehydes. The main products of Maillard reaction were methylpyrazine and 2o 5-dimethylpyrazine. The kinds and contents of aldehydes in the biscuits containing surimi were obviously increased. This study provides a scientific basis for the study of aroma characteristics of biscuits and a certain reference for the development and utilization of potato and surimi.
【作者单位】： 大连工业大学食品学院国家海洋食品工程技术研究中心海洋活性多糖开发应用技术国家地方联合工程实验室;
【基金】：“十三五”国家重点研发计划重点专项(2016YFD0401300)
【分类号】：O657.63;TS213.22
，

本文编号：2122270