摘要
该实验通过添加不同比例的100目猴头菇粉(0%、3%、6%、9%,m/m),探究其对低筋小麦粉面团的流变特性、粉质情况和拉伸状态等物性指标的影响,并分析猴头菇粉对酥性饼干挥发性风味成分的改变。随着猴头菇粉添加量增加,面团吸水量、形成时间、弱化值等表现上升趋势,含6%添加量面团的弱化值是对照组的1.85倍,但稳定时间、粉质质量指数、储能模量、损耗模量和5种拉伸特性指标表现降低趋势,含0%与3%猴头菇粉的面团粉质与拉伸特性指标差异不显著(P<0.05)。与对照组酥性饼干比,猴头菇酥性饼干挥发性风味成分种类更多,达23种,醛类是主要挥发性物质,其中2-庚酮含量最高,达930.54μg/kg,但2-甲基丁醛、3-甲基丁醛、2-壬酮、甲氧基苯基肟是猴头菇酥性饼干贡献最大的特征香气成分。综上,猴头菇粉添加量为3%时,面团的加工特性较好,且猴头菇粉的添加增加了酥性饼干的挥发性风味成分种类,赋予饼干更多的香气特征。
In this experiment,the effects of addition of 100 mesh Hericium erinaceus powder in different proportions(0%,3%,6%,9%,m/m)on the rheological properties,flour quality and tensile properties of low-gluten wheat flour dough were investigated,and the changes in volatile components of crispy cracker caused by Hericium erinaceus powder were analyzed.With the increase in the addition amount of Hericium erinaceus powder,the water absorption,formation time and weakening value of the dough showed an upward trend,the weakening value of the dough with 6%addition amount was 1.85 times that of the control group(0%addition),but the stabilization time,flour quality index,storage modulus,loss modulus and five tensile property indicators showed a decreasing trend,and there was insignificant difference in flour quality and tensile properties indicators between the doughs with 0%and 3%addition(P<0.05).Compared with the control crispy cracker,the Hericium erinaceus cracker had more volatile flavor components(up to 23 kinds).Aldehydes were the main volatile substances,among which the content of 2-heptanone was the highest(reaching 930.54μg/kg),However,2-methylbutanal,3-methylbutanal,2-nonanone and methoxyphenyloxime were the characteristic aroma components that contributed the most to the Hericium erinaceus crispy cracker.In summary,when the addition amount of Hericium erinaceus powder was 3%,the processing characteristics of the dough were better,and the addition of Hericium erinaceus powder increased the types of volatile flavor components of the crispy cracker and gave the cracker more aroma characteristics.
作者
周明
朱晓娟
尧梅香
熊莺
付玉梅
秦巧莉
谢伟
李人趙
肖建辉
周维清
ZHOU Ming;ZHU Xiaojuan;YAO Meixiang;XIONG Ying;FU Yumei;QIN Qiaoli;XIE Wei;LI Renzhao;XIAO Jianhui;ZHOU Weiqin(Jiangzhong Dietary Co.Ltd.,R&D Center,Nanchang 330000,China;State Key Laboratory of Food Science and Resources,Nanchang University,Nanchang 330000,China;Jiangzhong Pharmaceutical Machinery Co.Ltd.,Nanchang 330000,China;Jiangxi Key Laboratory of Natural Products and Functional Foods,Jiangxi Agricultural University,Nanchang 330000,China)
出处
《现代食品科技》
2025年第2期192-203,共12页
Modern Food Science and Technology
基金
国家自然科学基金项目(31860444)
江西省科技厅重大科技研发专项(20212AA F01005)。
关键词
猴头菇
低筋小麦粉
面团流变学
挥发性风味成分
Hericium erinaceus
low gluten wheat flour
dough rheology
volatile flavour compounds
作者简介
周明(1993-),男,硕士,工程师,研究方向:食品加工与组分变化,E-mail:zhouming@jzsl.net;通讯作者:尧梅香(1977-),女,博士,高级工程师,研究方向:中医食疗理论及产业化,E-mail:ymx@jzsl.net。
