方便粥的干燥方式优选与风味优化
Optimization of drying method and quality for instant porridge
邵雪 1牛犇 2房祥军 2吴伟杰 2吴来春 3郜海燕 2陈杭君2
作者信息
- 1. 吉林农业大学食品科学与工程学院,吉林长春 130118;浙江省农业科学院食品科学研究所,农业农村部果品采后处理重点实验室,农业农村部蔬菜采后保鲜与加工重点实验室(部省共建),浙江省果蔬保鲜与加工技术研究重点实验室,中国轻工业果蔬保鲜与加工重点实验室,浙江杭州 310021
- 2. 浙江省农业科学院食品科学研究所,农业农村部果品采后处理重点实验室,农业农村部蔬菜采后保鲜与加工重点实验室(部省共建),浙江省果蔬保鲜与加工技术研究重点实验室,中国轻工业果蔬保鲜与加工重点实验室,浙江杭州 310021
- 3. 温州妈咪家餐饮管理有限公司,浙江温州 325000
- 折叠
摘要
为探索不同干燥方式对方便粥品质的影响,对比了热风干燥、真空干燥和真空冷冻干燥3种方式对方便粥失水率、复水率和收缩率的影响.将红枣、藕粉和木糖醇与方便粥进行复配,采用单因素试验和响应面试验,基于感官评价对其配方进行优化.对复水后的方便粥,进行挥发性风味物质检测.结果表明:采用真空冷冻干燥法制得的方便粥的品质优于真空干燥法和热风干燥法.经优化后,方便粥的最佳复配比例为红枣14.8％,藕粉12.9％,木糖醇5.9％,其感官评分为92.09分.从复水后的方便粥中检测出主要风味物质69种,香气以油脂香、果香为主.
Abstract
In order to explore the effect of various drying methods on the quality of instant porridge,the effects of three methods,namely,hot air drying,vacuum drying and vacuum freeze drying on the water loss rate,rehydration rate and shrinkage rate of the dried porridges were explored.The red dates,lotus root powder and xylitol were com-pounded into the instant porridge,and their addition amounts were optimized via both single-factor tests and response surface test based on the sensory evaluation.The volatile flavour substances in the rehydrated instant porridge were analysed.The results showed that the quality of the dried porridge by vacuum freeze drying was superior than that dried by hot air drying or vacuum drying.The optimal addition amount of red dates,lotus root powder and xylitol were 14.8％,12.9％and 5.9％,respectively,and its sensory score was 92.09.A total of 69 volatile flavour substances were detected in the rehydrated instant porridge,and the aroma was mainly fatty and fruity.
关键词
方便粥/工艺优化/感官评分/复水率/风味Key words
instant porridge/technology optimization/sensory scoring/rehydration rate/flavor引用本文复制引用
基金项目
国家自然科学基金(32102048)
浙江省自然科学基金(LQ22C200021)
出版年
2024
NETL
NSTL
万方数据