【摘要】：采用質(zhì)構(gòu)分析、電子鼻與固相微萃取-氣相色譜-質(zhì)譜聯(lián)用方法,對(duì)制備的魚糜馬鈴薯餅干質(zhì)構(gòu)和風(fēng)味進(jìn)行對(duì)比分析。以感官評(píng)定和質(zhì)構(gòu)為評(píng)價(jià)指標(biāo),以低筋面粉含量為100%,確定魚糜馬鈴薯餅干的配方為:馬鈴薯全粉相對(duì)含量30%、馬鈴薯淀粉相對(duì)含量20%、魚糜相對(duì)含量40%、棕櫚油相對(duì)含量40%。對(duì)魚糜馬鈴薯餅干、魚糜餅干、馬鈴薯全粉餅干和普通餅干的風(fēng)味進(jìn)行對(duì)比,結(jié)果發(fā)現(xiàn)4種餅干的風(fēng)味物質(zhì)主要為雜環(huán)類、烴類和醛類化合物,其中以美拉德反應(yīng)產(chǎn)物甲基吡嗪和2,5-二甲基吡嗪為主,含有魚糜的餅干中,醛類化合物的種類和含量明顯增加。本研究為餅干的香氣特征研究提供科學(xué)依據(jù),為馬鈴薯和魚糜的開發(fā)利用提供一定參考。
[Abstract]:The texture and flavor of the prepared surimi potato biscuits were analyzed by means of texture analysis, electron nose and solid phase microextraction gas chromatography-mass spectrometry. With sensory evaluation and texture as evaluation index, the formula of potato biscuit with low gluten flour was determined as follows: the relative content of potato whole powder was 30, the relative content of potato starch was 20, the relative content of surimi was 40 and the relative content of palm oil was 40. The flavor of surimi potato biscuit, surimi biscuit, potato whole powder biscuit and ordinary biscuit were compared. The results showed that the main flavor substances of the four biscuits were heterocyclic, hydrocarbon and aldehydes. The main products of Maillard reaction were methylpyrazine and 2o 5-dimethylpyrazine. The kinds and contents of aldehydes in the biscuits containing surimi were obviously increased. This study provides a scientific basis for the study of aroma characteristics of biscuits and a certain reference for the development and utilization of potato and surimi.
【作者單位】： 大連工業(yè)大學(xué)食品學(xué)院國(guó)家海洋食品工程技術(shù)研究中心海洋活性多糖開發(fā)應(yīng)用技術(shù)國(guó)家地方聯(lián)合工程實(shí)驗(yàn)室;
【基金】：“十三五”國(guó)家重點(diǎn)研發(fā)計(jì)劃重點(diǎn)專項(xiàng)(2016YFD0401300)
【分類號(hào)】：O657.63;TS213.22
，

本文編號(hào)：2122270