食品科学 ›› 2021, Vol. 42 ›› Issue (15): 81-88.doi: 10.7506/spkx1002-6630-20200901-005

• 食品工程 • 上一篇    下一篇

基于变异系数法对气流膨化处理马铃薯方便粥品质的评价

白洁,蒋华彬,张小飞,李玉美,李经伟,袁诺,张赛,彭义交   

  1. (北京食品科学研究院,北京 100068)
  • 出版日期:2021-08-15 发布日期:2021-08-27
  • 基金资助:
    “十三五”国家重点研发计划项目(2016YFD0401305)

Quality Evaluation of Instant Potato Congee Treated by Air Puffing Based on Variation Coefficients

BAI Jie, JIANG Huabin, ZHANG Xiaofei, LI Yumei, LI Jingwei, YUAN Nuo, ZHANG Sai, PENG Yijiao   

  1. (Beijing Academy of Food Sciences, Beijing 100068, China)
  • Online:2021-08-15 Published:2021-08-27

摘要: 为得到最优的马铃薯方便粥气流膨化处理条件,本实验采用理化分析技术结合色差仪、质构仪、气相色谱-质谱仪等研究不同气流膨化处理条件对马铃薯方便粥营养成分、色泽、质构特性、复水特性以及挥发性香气成分等的影响,并采用变异系数法进行综合评价。结果表明:适宜的气流膨化处理可降低马铃薯方便粥水分质量分数,较好地保持马铃薯方便粥的色泽、总膳食纤维以及可溶性膳食纤维含量,缩短复水时间,提高复水率并赋予马铃薯方便粥坚果似烤香、焦香及特有的薯类香气。基于变异系数法得出水分质量分数、挥发性香气成分(杂环化合物、醛类、烃类)质量浓度、咀嚼性、硬度、复水时间这7 个指标所占权重较大,综合评分结果表明130 ℃处理50 s得到的马铃薯方便粥品质最好。扫描电子显微镜观察发现经气流膨化处理后马铃薯方便粥出现多孔网状结构,内部变得膨胀疏松。傅里叶变换红外光谱分析表明气流膨化处理会影响马铃薯方便粥中蛋白质、淀粉等分子的构型。结论:适宜的气流膨化处理可以改善马铃薯方便粥品质,缩短复水时间。

关键词: 马铃薯方便粥;气流膨化;品质;微观结构;变异系数法

Abstract: In order to explore optimal air puffing conditions for instant potato congee, the effects of different air puffing treatments on the nutritional components, color difference, texture characteristics, rehydration characteristics and volatile aroma components of instant potato congee were studied by combining physicochemical analysis techniques with colorimeter, texture analyzer and gas chromatography-mass spectrometry (GC-MS). Furthermore, a comprehensive quality evaluation was carried out. The results showed that suitable air puffing treatment could reduce moisture content and well preserve the color, total dietary fiber and soluble dietary fiber of potato congee. It also could shorten the rehydration time, improve the rehydration ratio and impart roast nut-like aroma, burnt aroma and the unique aroma of edible tubers to instant potato congee. Based on variation coefficients, water content, volatile aroma components (heterocyclic compounds, aldehydes, hydrocarbons) contents, chewiness, hardness, and rehydration time accounted for a larger proportion of the overall evaluation. The results of the comprehensive evaluation showed that the quality of the potato congee treated at 130 ℃ for 50 s was the best. Scanning electron microscopy (SEM) results showed that potato congee exhibited a porous network structure after air puffing treatment, and the internal structure became swollen and loose. The infrared spectroscopic result showed that the molecular configuration of protein and starch was affected by air puffing treatment. It is concluded that appropriate air puffing treatment could improve the quality of potato porridge and shorten the rehydration time.

Key words: instant potato congee; air puffing; quality; microstructure; coefficient of variation

中图分类号: