燕麦发酵前后营养成分及风味物质分析
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摘要
以燕麦为原料,加入甜酒曲进行发酵,通过对燕麦发酵过程中还原糖、有机酸、游离氨基酸、脂肪酸及挥发性化合物进行测定,探究了燕麦发酵前后营养成分与风味物质的变化规律。结果表明,甜醅还原糖、有机酸和必需氨基酸含量分别为19.57 g/100 g、5.03 g/kg和56.60mg/100 g,分别比燕麦增加了4064.0%、1996.0%和196.0%。亚油酸和油酸含量分别增加了26.82%和32.95%。甜醅共检出了43种风味物质,醇类和酯类物质种类和含量比燕麦均显著增加,醇类和酯类是主要的风味物质,二者相对含量高达57.86%。甜醅不仅改善了燕麦的风味、口感,而且增加了其营养价值,是一种极具市场潜力的健康发酵食品。
By the analysis and detection of the reducing sugars, organic acids, free amino acids, fatty acids and volatile compounds changes during the fermentation of oats were studied by adding the sweet wine starter and the change rule of the nutrients and flavor substances before and after fermentation were explored. The results showed that the contents of reducing sugars, organic acids and essential amino acids in sweet fermented oats were 4064.0%, 1996.0% and 196.0% higher than that in oats, respectively. Linoleic acid and oleic acid content increased by 26.82% and 32.95%. 43 kinds of flavor substances were detected in sweet fermented oats and the types and contents of alcohols and esters were significantly higher than those in oats. Alcohols and esters were the main flavor substances and the relative content was up to 57.86%. Sweet fermented oats not only improved the smell and taste of oats, but also increased its nutritional value. Sweet fermented oats is a kind of health fermented food with great market potentials.
By the analysis and detection of the reducing sugars, organic acids, free amino acids, fatty acids and volatile compounds changes during the fermentation of oats were studied by adding the sweet wine starter and the change rule of the nutrients and flavor substances before and after fermentation were explored. The results showed that the contents of reducing sugars, organic acids and essential amino acids in sweet fermented oats were 4064.0%, 1996.0% and 196.0% higher than that in oats, respectively. Linoleic acid and oleic acid content increased by 26.82% and 32.95%. 43 kinds of flavor substances were detected in sweet fermented oats and the types and contents of alcohols and esters were significantly higher than those in oats. Alcohols and esters were the main flavor substances and the relative content was up to 57.86%. Sweet fermented oats not only improved the smell and taste of oats, but also increased its nutritional value. Sweet fermented oats is a kind of health fermented food with great market potentials.
引文
[1]皇甫红芳,苏占明,李刚.燕麦的营养成分与保健功效[J].现代农业科技,2016,(19):275-276
[2]REBELLO C J,JOHNSON W D,MARTIN C K,et al.Acute effect of oat-meal on subjective measures of appetite and satiety compared to a ready-to-eat breakfast cereal:A randomized crossover trial[J].J Am Coll Nutr,2013,32(4):272-279
[3]路威,耿然,王明空.燕麦品质及其食品开发研究进展[J].农产品加工,2015,390(8):52-55
[4]路威,林伟静,周素梅,等.燕麦乳酶解加工工艺优化[J].中国粮油学报,2013,28(1):98-102
[5]黄玉玲.燕麦酸乳加工工艺的研究[J].农产品加工,2014,(3):28-29
[6]葛磊,张晖,王立,等.一种燕麦乳酸菌发酵饮料的研究[J].粮食与饲料工业,2011,(12):26-29
[7]蔡柳,熊兴耀,张婷婷,等.甜酒酿的发酵工艺及其稳定性研究[J].现代食品科技,2012,28(5):527-528
[8]吴寒,肖愈,李伟,等.燕麦甜醅发酵过程中生化成分的动态变化[J].食品科学,2015,36(13):114-118
[9]GB/T 5009.157,食品中有机酸的测定[S]
[10]GB/T 5009.124,食品中氨基酸的测定[S]
[11]李金玉.利用气相色谱-质谱联用技术测定燕麦中脂肪酸的组成[J].食品与机械,2011,27(3):82-83
[12]王燕,钟葵,林伟静,等.品种与环境效应对裸燕麦油脂含量和脂肪酸组成的影响[J].中国油脂,2012,37(7):27-32
[13]屠玥之,姜启兴,于沛沛,等.发酵牛蒡茶的风味物质与营养成分研究[J].食品工业科技,2014,35(17):337-342
[14]王振斌,王晴,刘加友,等.葛根汁发酵前后营养及风味成分变化研究[J].中国酿造,2016,35(7):93-98
[15]刘建军,姜鲁燕,赵祥颖,等.L-苹果酸的应用及研究进展[J].中国食品添加剂,2003,(3):53-56
[16]Y Ard?.Flavour Formation by Amino Acid Catabolism[J].Biotechnology Advances,2006,24(2):238-242
[17]孙翔宇,高贵田,段爱莉,等.多不饱和脂肪酸的研究进展[J].食品工业科技,2012,33(7):418-423
[18]衣宇佳,田怀香,汤坚.国产类契达干酪的风味研究[D].无锡:江南大学,2008
[19]刘玮,陈亮,吴志明.等.不同酵母发酵的桑葚果酒香气成分的分析[J].食品研究与开发,2013,34(24):212-216
[20]Alyson L,Yee M B M,Nathalie R,et al.Great interspecies and intraspecies diversity of dairy propioni bacteria in the production of cheese aroma compounds[J].International Journal of Food Microbiology,2014,191:60-68
[2]REBELLO C J,JOHNSON W D,MARTIN C K,et al.Acute effect of oat-meal on subjective measures of appetite and satiety compared to a ready-to-eat breakfast cereal:A randomized crossover trial[J].J Am Coll Nutr,2013,32(4):272-279
[3]路威,耿然,王明空.燕麦品质及其食品开发研究进展[J].农产品加工,2015,390(8):52-55
[4]路威,林伟静,周素梅,等.燕麦乳酶解加工工艺优化[J].中国粮油学报,2013,28(1):98-102
[5]黄玉玲.燕麦酸乳加工工艺的研究[J].农产品加工,2014,(3):28-29
[6]葛磊,张晖,王立,等.一种燕麦乳酸菌发酵饮料的研究[J].粮食与饲料工业,2011,(12):26-29
[7]蔡柳,熊兴耀,张婷婷,等.甜酒酿的发酵工艺及其稳定性研究[J].现代食品科技,2012,28(5):527-528
[8]吴寒,肖愈,李伟,等.燕麦甜醅发酵过程中生化成分的动态变化[J].食品科学,2015,36(13):114-118
[9]GB/T 5009.157,食品中有机酸的测定[S]
[10]GB/T 5009.124,食品中氨基酸的测定[S]
[11]李金玉.利用气相色谱-质谱联用技术测定燕麦中脂肪酸的组成[J].食品与机械,2011,27(3):82-83
[12]王燕,钟葵,林伟静,等.品种与环境效应对裸燕麦油脂含量和脂肪酸组成的影响[J].中国油脂,2012,37(7):27-32
[13]屠玥之,姜启兴,于沛沛,等.发酵牛蒡茶的风味物质与营养成分研究[J].食品工业科技,2014,35(17):337-342
[14]王振斌,王晴,刘加友,等.葛根汁发酵前后营养及风味成分变化研究[J].中国酿造,2016,35(7):93-98
[15]刘建军,姜鲁燕,赵祥颖,等.L-苹果酸的应用及研究进展[J].中国食品添加剂,2003,(3):53-56
[16]Y Ard?.Flavour Formation by Amino Acid Catabolism[J].Biotechnology Advances,2006,24(2):238-242
[17]孙翔宇,高贵田,段爱莉,等.多不饱和脂肪酸的研究进展[J].食品工业科技,2012,33(7):418-423
[18]衣宇佳,田怀香,汤坚.国产类契达干酪的风味研究[D].无锡:江南大学,2008
[19]刘玮,陈亮,吴志明.等.不同酵母发酵的桑葚果酒香气成分的分析[J].食品研究与开发,2013,34(24):212-216
[20]Alyson L,Yee M B M,Nathalie R,et al.Great interspecies and intraspecies diversity of dairy propioni bacteria in the production of cheese aroma compounds[J].International Journal of Food Microbiology,2014,191:60-68