摘要
目的:明确影响甜玉米冲调粉感官品质及冲调特性的因素,筛选出甜玉米冲调粉加工适宜品种,为甜玉米产品深入的开发提供借鉴。方法:以8个品种甜玉米为原料,测定甜玉米在-20℃冻藏前、后理化指标以及制成甜玉米冲调粉后的离心沉淀率、水溶性指数与吸水性指数。采用气相色谱-质谱联用技术,结合PCA分析不同品种甜玉米冲调粉风味特性差异,明确影响其感官品质及冲调特性的因素。结果:玉米SDT238的总糖含量、还原糖含量分别为534.48 mg/g和327.53 mg/g,显著高于其它品种甜玉米,玉米SDT242的葡萄糖、果糖、蔗糖含量分别为12.59,1.24,3.67 g/100 g,显著高于其它品种,二者在-20℃贮藏前、后具有良好的品质特性。不同品种甜玉米冲调粉中,SDT238水溶性指数为30.22%,离心沉淀率为29.27%,具有良好的溶解性;SDT242的色泽、滋味、气味以及口感综合得分分别为84分和82.25分,具有良好的感官品质;SDT238的风味与苯乙醛、1-辛烯-3-醇、2-肼基乙醇、4-甲基-5-壬酮、顺式-乙基肉桂酸酯、二甲基硫醚、2,3,5-三甲基吡嗪、3-乙酰基吡咯含量相关;SDT242的风味与环氧丙醇含量相关。结论:还原糖含量高的甜玉米制成的冲调粉具有良好的溶解性,而淀粉含量和蛋白质含量高的甜玉米制成的冲调粉溶解性不佳。葡萄糖含量和蔗糖含量会显著影响甜玉米冲调粉的色泽,果糖含量会影响甜玉米冲调粉的口感。风味化合物相对含量的不同是不同品种甜玉米冲调粉风味存在差异的主要原因。甜玉米原料冻藏处理后,其冲调粉果香特征明显,而奶油香气及甜香、玉米香气特征会逐渐减弱。综合比较得出:SDT238和SDT242是适宜制作甜玉米冲调粉的玉米品种。
Objective:To elucidate the factors influencing the sensory quality and brewing characteristics of sweet corn flakes,suitable varieties for sweet corn flake processing were identified,providing valuable insights for the further development of sweet corn products.Methods:This study utilized eight distinct varieties of sweet corn as raw materials to evaluate the physicochemical properties,including centrifugal sedimentation rate,water solubility index,and water absorption index of sweet corn subjected to freezing at-20℃.Additionally,the flavor characteristics of instant sweet corn powder derived from different varieties were analyzed using gas chromatography-mass spectrometry(GC-MS)in conjunction with principal component analysis(PCA).The findings elucidate the factors influencing both sensory quality and instant preparation attributes of sweet corn instant powder.Results:The total sugar content and reducing sugar content of sweet corn SDT238 were measured at 534.48 mg/g and 327.53 mg/g,respectively,which were significantly higher than those of other sweet corn varieties.Meanwhile,the glucose,fructose,and sucrose contents of sweet corn SDT242 were determined as 12.59,1.24 g/100 g,and 3.67 g/100 g,respectively,also showing significant superiority over other varieties.Both varieties maintain excellent quality characteristics before and after storage at-20℃.Among the sweet corn cultivars,SDT238 boasts the highest water solubility index(30.22%)and sedimentation rate(29.27%),indicating superior dissolution properties.Meanwhile,SDT242 achieves sensory quality scores of 84 for color,taste,odor,and texture combined with a score of 82.25 for overall assessment.The instant powder of SDT238 was correlated with the content of phenylacetaldehyde,1-octen-3-ol,2-hydrazinoethanol,4-methyl-5-nonanone,cis-ethyl cinnamate,dimethyl sulfide,2,3,5-trimethylpyrazine and 3-acetylpyrrole and that of SDT242 with the content of epoxypropanol.Conclusion:The sweet corn with high reducing sugar content has good dissolvability,while the sweet corn with high starch and protein content has poor dissolvability in the prepared instant powder;the glucose and sucrose content have a significant impact on the color of sweet corn instant powder,while the fructose content affects the taste;the relative content of flavor compounds is the main reason for the difference in the flavor of different varieties of sweet corn instant powder;the sweet corn instant powder has obvious fruit fragrance characteristics after being frozen and stored,but the butter fragrance and sweet fragrance,as well as the corn fragrance characteristics,will gradually weaken.Comprehensively comparing,SDT238 and SDT242 are suitable corn varieties for making sweet corn instant powder.
作者
刘芮含
李明
巨明月
张影全
王思玉
郭波莉
张波
LIU Ruihan;LI Ming;JU Mingyue;ZHANG Yingquan;WANG Siyu;GUO Boli;ZHANG Bo(Comprehensive Utilization Laboratory of Cereal and Oil Processing,Ministry of Agriculture and Rural Affairs,Institute of Food Science and Technology,Chinese Academy of Agricultural Sciences,Beijing 100193)
出处
《中国食品学报》
北大核心
2025年第12期264-275,共12页
Journal of Chinese Institute of Food Science and Technology
关键词
甜玉米
冲调粉
感官品质
冲调特性
风味物质
sweet corn
instant powder
sensory quality
reconstitution properties
flavor substance
