摘要
为探究不同水解度牡蛎酶解液对饼干品质的影响,制作6种不同水解度牡蛎酶解液饼干,对比其在感官和色度指标上的差别,并应用固相微萃取气相色谱质谱联用法对挥发性风味成分进行分析鉴定。结果表明:不同水解度牡蛎酶解液对饼干的感官、色度值和风味有较大的影响;ML2饼干感官综合评分最好,L*值最大的是ML2饼干,a*值最小的是ML5饼干,b*值最大的是ML2饼干;从ML2饼干中鉴定出21个挥发性风味成分,包括12种烃类、1种醇类、3种醛类、2种酯类和3种杂环类。
In order to know the effect of oyster hydrolysate with different hydrolysis degree on the quality of biscuits,six kinds of oyster hydrolysates biscuits with different hydrolysis degree were prepared,and their differences in sensory and color indexes were explored.The volatile flavor components were analyzed and identified by headspace solid phase micro extraction and gas chromatography-mass spectrometry.The results showed that oyster hydrolysates with different hydrolysis degree had significant effects on the sensory,color and flavor of biscuits.ML2 biscuit had the best comprehensive sensory score.The L*value and b*value of ML2 biscuits were largest.The a*value of ML5 biscuits is smallest.Twenty-one volatile flavor components were identified from ML2 biscuits,including 12 hydrocarbons,1 alcohol,3 aldehydes,2 esters and 3 heterocycles.
作者
杨昭
梁瑞进
姚玉静
黄佳佳
梁志理
张琼
陈丽珊
YANG Zhao;LIANG Ruijin;YAO Yujing;HUANG Jiajia;LIANG Zhili;ZHANG Qiong;CHEN Lishan(School of Food Science,Guangdong Food and Drug Vocational College,Guangzhou 510520,China)
出处
《食品科技》
CAS
北大核心
2020年第1期198-203,共6页
Food Science and Technology
基金
广东高校省级重点平台和重大科研项目-青年创新人才项目(2018GkQNCX132)
广东食品药品职业学院自然科学研究项目-自然科学一般项目(2018ZR021)
国家自然科学基金项目(31801667)
广东省自然科学基金-博士启动项目(2017A030310633)。
关键词
牡蛎酶解液
饼干
水解度
风味
oyster hydrolysates
biscuit
degree of hydrolysis
flavor components
作者简介
杨昭(1987—),男,硕士,研究方向为食品深加工及风味化学。;通信作者:姚玉静
