粒度对小米粉特性和小米枸杞渣蛋糕品质的影响
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摘要
为研究小米粉粒度对小米枸杞渣蛋糕品质的影响,将小米粉筛分成60～80、80～100、100～120目、120目以上四个等级,并对其持水力、糊化特性以及色泽等性质进行分析,同时考察其对面糊比重、蛋糕比容、质构特性及感官品质的影响并进行相关性以及风味物质的分析。结果表明,随着粒度的减小,面糊比重和蛋糕硬度增大,比容减小,感官评分先增大后减小,粒度为80～100目时感官评分最高;小米粉粒度与蛋糕硬度、面糊比重呈显著正相关(p<0.05);与蛋糕弹性呈显著负相关(p<0.05);小米枸杞渣蛋糕中共鉴定出30种风味物质,主要为醇类、醛类、酮类、酯类和烷烃类。
In order to study the effect of millet flour size on the quality of millet cake,the millet flour was divided into four grades of 60～80 mesh,80～100 mesh,100～120 mesh and over 120 mesh,and its water-holding,gelatinizing properties and color properties of millet flour were determined. The specific gravity of batter,specific volume of cake,texture characteristics and sensory quality of millet flour cake were also investigated and their correlations and flavor substances were analyzed. The results showed that with the decrease of particle size,the specific gravity of batter and cake hardness increased,the specific volume decreased,and the sensory score increased first and then decreased,when the particle size was 80～100 mesh,the cake had the highest sensory score. Millet flour particle size was positively correlated with cake hardness and the specific gravity of batter;negatively correlated with cake elasticity. A total of 30 flavor compounds were identified in Millet and Lycium barbarum dregs cake,including alcohols,aldehydes,ketones,esters and alkane.
In order to study the effect of millet flour size on the quality of millet cake,the millet flour was divided into four grades of 60～80 mesh,80～100 mesh,100～120 mesh and over 120 mesh,and its water-holding,gelatinizing properties and color properties of millet flour were determined. The specific gravity of batter,specific volume of cake,texture characteristics and sensory quality of millet flour cake were also investigated and their correlations and flavor substances were analyzed. The results showed that with the decrease of particle size,the specific gravity of batter and cake hardness increased,the specific volume decreased,and the sensory score increased first and then decreased,when the particle size was 80～100 mesh,the cake had the highest sensory score. Millet flour particle size was positively correlated with cake hardness and the specific gravity of batter;negatively correlated with cake elasticity. A total of 30 flavor compounds were identified in Millet and Lycium barbarum dregs cake,including alcohols,aldehydes,ketones,esters and alkane.
引文
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[21]曾洁,张首玉,高海燕,等.不同粒度玉米粉的性质研究[J].食品科技,2009(4):134-137.
[22]曾小翠.茶香风味物质在茶焙烤食品加工中变化规律研究[D].杭州:浙江农林大学,2017.
[2]张怀珠,王立军,彭涛.豆渣小米清蛋糕加工工艺的研究[J].农业科技与信息,2011(21):58-60.
[3]于伟,李良玉,宋大巍,等.速冻小米饼的关键生产工艺研究[J].粮食与饲料工业,2016(12):23-28.
[4]徐桂花,杨建兴,于颖.苹果渣桃酥的研制[J].农产品加工,2008(9):65-67.
[5]敬思群,杨文菊.番茄渣、皮成分分析及在食品加工中的应用[J].新疆大学学报:自然科学版,2006(2):197-200.
[6]李娜.欧李果渣膳食纤维改性工艺及其纤维素片生产工艺研究[D].长春:吉林农业大学,2016.
[7]Majzoobi M,Poor Z V,jamalian J,et al.Improvement of the quality of gluten-free sponge cake using different levels and particle sizes of carrot pomace powder[J].International Journal of Food Science & Technology,2016,51(6):1369-1377.
[8]Kim J M,Shin M.Effects of particle size distributions of rice flour on the quality of gluten-free rice cupcakes[J].LWT-Food Science and Technology,2014,59(1):526-532.
[9]马凯,华威,龚平,等.顶空-固相微萃取方法分析4种发酵剂制作馒头中挥发性风味物质[J].食品科学,2014,35(16):128-132.
[10]张薇,程晓燕,黄卫宁,等.含天然酵母粉发酵面包的营养与老化特性及风味化合物特征[J].食品科学,2014,35(23):33-38.
[11]齐琳娟,李为喜,董晓丽,等.小麦麸皮和大豆粉对面包营养成分及风味的影响[J].中国粮油学报,2013,28(1):16-21.
[12]王莹莹,游新侠.丝瓜汁在海绵蛋糕制作工艺中的应用[J].食品研究与开发,2016,37(8):71-76.
[13]李文钊,史宗义,高瑞飞,等.玉米粉粒度对小麦玉米混和粉馒头品质影响[J].食品工业科技,2015,36(6):126-130.
[14]段红玉.蛋糕粉原辅料对蛋糕品质的影响研究[D].天津科技大学,2013.
[15]曹淼,贾君,化志秀,等.猴头菇海绵蛋糕的研制[J].食品研究与开发,2017,38(1):56-60.
[16]陈洁,蔡永艳,吕莹果,等.原料粒度对米粉品质的影响[J].粮食与饲料工业,2011(2):27-29,32.
[17]魏春红,李春辉,鹿保鑫,等.不同粒度小米粉性质及对馒头品质的影响[J].粮食与油脂,2017,30(7):65-68.
[18]吴存兵,李红涛,李西腾,等.无糖淮山药蛋糕的研制[J].食品工业科技,2014,35(19):242-246.
[19]J M Kim,M Shin.Effects of particle size distributions of rice flour on the quality of gluten-free rice cupcakes[J].International Journal of Food Science & Technology,2014,59(1):526-532.
[20]Pellati F,Benvenuti S,Yoshizaki F,et al.Headspace solid-phase microextraction-gas chromatography-mass spectrometry analysis of the volatile compounds of Evodia species fruits[J].Journal of Chromatography A,2005,1087(1/2):265-273.
[21]曾洁,张首玉,高海燕,等.不同粒度玉米粉的性质研究[J].食品科技,2009(4):134-137.
[22]曾小翠.茶香风味物质在茶焙烤食品加工中变化规律研究[D].杭州:浙江农林大学,2017.