摘要
采用鼓风干燥烘制、炒锅炒制和烤箱烤制3种干燥方式对青麦仁进行前处理,碾磨成形制成捻转,分析不同干燥工艺对捻转主要营养成分、色度、感官和挥发性风味成分的影响。结果表明:3种干燥方式对捻转总淀粉、总黄酮含量及叶绿素保存率的影响较小,烘制捻转脂肪和维生素C含量最高,分别为1.31%和8.04 mg·100 g-1,烤制捻转的蛋白质含量和感官评分最高,分别为11.58%和95.36;色度方面烘制捻转色泽保持较好;出品率为烤制>烘制>炒制,烘制方式能耗最低,炒制能耗最高;青麦仁捻转共鉴定挥发性成分29种,其中醛类物质的相对含量最高,烤制的醛类相对含量为71.56%,主要为正己醛和壬醛,同时还检测出醇类、呋喃类、酯类和酮类等物质。对比3种干燥方式,烤制能较好地保持捻转的综合品质及风味。
The main nutrients, color, sensory evaluation and volatile components of Nianzhuan which was prepared by grinding the dried green wheat berry were determined to reveal the effects of different drying methods on the quality of Nianzhuan.Three different drying methods including hot air drying, stir-frying and baking were employed to dry the green wheat berry.The results indicated that the effects of three drying methods on the keep rate of chlorophyll and the contents of starch and flavonoid were not significant different, while the contents of fat （1.31%）and vitamin C （8.04 mg·100g^-1）were the highest in Nianzhuan dried by hot air with the least color changes, while the content of protein （ 11.58 % ） and the sensory evaluation （ 95.36 ） of the baking Nianzhuan were the highest.The yield rates of Nianzhuan prepared by three methods were in a descending order as： baking, hot air drying and stir-frying, while the energy consumptions of Nianzhuan prepared by three methods were list by ascending counts ： hot air drying, baking, stir- frying. On the study of volatile components in Nianzhuan, a total of 29 volatile compounds were detected, including aldehydes, alcohols, furans, esters, ketones and others. The most abundant compounds in Nianzhuan dried by the three methods were all aldehydes, including caproaldehyde and nonanal, which reached a maximum （71.56% ）in the baking sample.In general, among the three drying methods, baking could optimally maintain the quality and flavors of Nianzhuan.
出处
《食品工业科技》
CAS
CSCD
北大核心
2018年第2期75-80,85,共7页
Science and Technology of Food Industry
基金
河南省重大科技专项(151100111300)
河南省科技开放合作项目(152106000054)
关键词
捻转
干燥方式
综合品质
挥发性风味
Nianzhuan
drying methods
comprehensive quality
volatile component
