摘要
为筛选出适用于油莎豆休闲食品的烘烤工艺,考察不同烘烤温度和时间对油莎豆质构特性、氧化稳定性、风味物质组成和感官品质等的影响。结果表明:经烘烤后的油莎豆过氧化值、酸价均符合相关标准要求。在烘烤油莎豆中,共检测出18类挥发性成分,以140℃烘烤60 min的油莎豆中吡嗪类物质含量最高,整体呈现出浓郁的焙烤味、坚果味和甜味,且具有最好的弹性和咀嚼性。综上所述,油莎豆休闲食品的最佳烘烤工艺为140℃烘烤60 min。
To screen out the baking process suitable for snack foods made from tiger nuts,the effects of different baking temperatures and times on the texture property,oxidative stability,flavor composition,and sensory quality of tiger nut were investigated.The results showed that the peroxide value and acid value of roasted tiger nuts met the relevant standard requirements.In baked tiger nuts,a total of 18 vola-tile components were detected.Among them,the tiger nuts baked at 140 C for 60 min had the highest content of pyrazine substances,presenting a rich baking,nutty,and sweet taste,as well as the best elas-ticity and chewiness.In summary,the optimal baking process of tiger nut snack food was to bake at 140℃for 60min.
作者
刘令帅
林俊吉
张晨霞
刘玉兰
马宇翔
LIU Lingshuai;LIN Junji;ZHANG Chenxia;LIU Yulan;MA Yuxiang(College of Food Science and Technology,Henan University of Technology,Zhengzhou 450001,Henan,China)
出处
《粮食与油脂》
北大核心
2025年第7期129-134,共6页
Cereals & Oils
基金
河南省重大科技专项(211100110100-3)。
关键词
油莎豆
烘烤温度
烘烤时间
感官品质
tiger nut
baking temperature
baking time
sensory quality
