摘要
探究热风烘烤与挤压膨化2种典型的热处理方式对灰藜麦的基础营养组分、氨基酸组成、生物活性成分与挥发性风味物质等指标的影响。结果表明,对照组与热风烘烤组的灰藜麦在蛋白质、脂肪等基础营养组分和氨基酸组成差异较小,挤压膨化组灰藜麦18种氨基酸含量均较对照组低。对照组灰藜麦中的总黄酮、总酚、总皂苷和总生物碱等4种生物活性成分含量均是最高的,其次是热风烘烤组,挤压膨化组含量最低。挥发性风味物质种类数在挤压膨化组灰藜麦中最多,达到了40种,其次是热风烘烤组(29种),对照组为24种,且挤压膨化热处理方式使得灰藜麦生成了新的香气成分,吡嗪类与酮类相对含量分别为12.07%,12.17%,对照组与热风烘烤组灰藜麦相对含量90%以上均是烷烃类物质,挤压膨化组灰藜麦烷烃类相对含量仅为32.02%,醛类物质增加至29.07%。热处理方式会影响灰藜麦的营养组分、氨基酸组成及挥发性风味物质组成等,特别是挤压膨化工艺影响较大,表现为生物活性成分含量的降低和挥发性风味物质的增多,因此在开发灰藜麦产品时需要合理使用并控制热加工的工艺与参数。
The effects of two typical hot processing techniques,hot air baking and extrusion puffing,on the basic nutritional components,amino acid composition,bioactive components,and volatile flavor compounds of gray quinoa were explored.The results showed that there were little differences in basic nutritional components such as protein and fat,as well as amino acid composition between the control group and the hot air baking group.The content of 18 amino acids in the extrusion puffing group of gray quinoa were lower than that of the control group.The content of total flavonoids,total phenols,total saponins,total alkaloids and other four bioactive components in the control group of gray quinoa were the highest,followed by the hot air baking group,and the extrusion puffing group had the lowest content.The number of volatile flavor compounds were the highest in the extrusion puffing group of gray quinoa,reaching 40 types,followed by the hot air baking group(29 types)and control group(24 types),and the extruded thermal processing technology has generated new aroma components,pyrazine and ketones,with relative contents of 12.07%and 12.17%,respectively.The relative content of more than 90%in the control group and hot air baking group of gray quinoa was alkanes,while the relative content of alkanes in the extrusion puffing group of gray quinoa was only 32.02%,and the relative content of aldehydes increased to 29.07%.The hot processing technology could affect the nutritional components,amino acid composition,and volatile flavor substance composition of gray quinoa,especially the extrusion and puffing process had a significant impact,manifested by a decrease in the content of bioactive components and an increase in volatile flavor substances.Therefore,it was necessary to use and control the hot processing technology and parameters reasonably when developing gray quinoa products.
作者
朱晓娟
潘世杰
周维清
陶祥
尧梅香
付玉梅
熊莺
周明
ZHU Xiaojuan;PAN Shijie;ZHOU Weiqing;TAO Xiang;YAO Meixiang;FU Yumei;XIONG Ying;ZHOU Ming(Jiangzhong Dietary Co.,Ltd.,R&D Center,Nanchang,Jiangxi 330000,China;State Key Laboratory of Food Science and Resources,Nanchang University,Nanchang,Jiangxi 330000,China;Jiangzhong Pharmaceutical Machinery Co.,Ltd.,Nanchang,Jiangxi 330000,China)
出处
《农产品加工》
2025年第14期61-66,共6页
Farm Products Processing
基金
江西省重点研发计划项目(20223BBF61023)。
关键词
热风烘烤
挤压膨化
生物活性成分
挥发性风味物质
hot air baking
extrusion puffing
bioactive components
volatile flavor compounds
