鱼糜马铃薯饼干制备及其风味研究

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• 英文论文题名：Preparation and flavor research of surimi-potato biscuits
• 论文作者：郭意明 ; 陈青锋 ; 丛爽 ; 王震宇 ; 董亮 ; 温成荣
• 英文论文作者：Guo Yiming ; Chen Qingfeng ; Cong shuang ; Wang Zhenyu ; Dong Liang ; Wen Chengrong ; School of Food Science and Technology ; Dalian Polytechnic University ; National Engineering Research Center of Seafood
• 年：2016
• 作者机构：大连工业大学食品学院;国家海洋食品工程技术研究中心;
• 论文关键词：马铃薯全粉 ; 鱼糜 ; 饼干 ; 电子鼻 ; 固相微萃取-气相色谱质谱联用技术
• 英文论文关键词：potato flakes ; surimi ; biscuit ; electronic nose ; solid phase microextraction gas chromatography mass spectrometry
• 会议召开时间：2016-11-09
• 会议录名称：中国食品科学技术学会第十三届年会论文摘要集
• 英文会议录名称：Abstracts of the 13th Annual Meeting of CIFST
• 语种：中文
• 分类号：TS213.22
• 学会代码：ZGSP
• 会议名称：中国食品科学技术学会第十三届年会
• 会议地点：中国北京
• 主办单位：中国食品科学技术学会
• 学会名称：中国食品科学技术学会
• 页数：2
• 文件大小：106k
• 原文格式：O
• 会议级别：全国

摘要

选用含有丰富营养物质的马铃薯全粉和鱼糜代替部分面粉制作鱼糜马铃薯饼干,以达到提高饼干风味与营养价值的目的。以感官和硬度为评价指标,通过单因素实验和正交试验对饼干原辅料的添加量进行了优化,确定鱼糜马铃薯饼干的最优配方参数为:低筋面粉100%、马铃薯全粉30%、马铃薯淀粉20%、鱼糜40%、棕榈油40%、绵白糖35%、小苏打0.7%、碳酸氢铵0.4%、盐0.7%。利用电子鼻和固相微萃取-气相色谱质谱联用技术对鱼糜马铃薯饼干的风味进行了分析。结果表明:鱼糜马铃薯饼干共检测出15种高匹配度的风味物质,主要为杂环类化合物、烃类化合物和醛类化合物,其中美拉德反应产物甲基吡嗪和2,5-二甲基吡嗪为主要的风味物质。本方法制备的鱼糜马铃薯饼干具有良好的风味,易被广大消费者所接受。
Potato flakes and surimi,which contained rich nutrients,were selected to make into surimi-potato biscuits instead of part of wheat flour to improve flavor and nutritional value of biscuits.This experiment was based on sensory evaluation and hardness,through single factor and orthogonal experiments to optimize addition amounts of raw materials,and determined the optimal formula of surimi potato biscuits:soft wheat flour 100%,potato flakes 30%,potato starch 20%,surimi 40%,palm oil 40%,white sugar 35%,baking soda 0.7%,ammonium bicarbonate 0.4%,salt 0.7%.Electronic nose and solid phase microextraction gas chromatography mass spectrometry(SPME-GC-MS) were applied to the flavor analysisof surimi-potato biscuits.The results showed thatthere were 15 kinds of high matching degree of flavor substances detected from surimi-potato biscuits,mainly heterocyclic compounds,hydrocarbons and aldehydes,including methylpyrazine and 2,5-dimethylpyrazine as primary flavor substances which were produced by Maillard reaction.In this study,the surimi-potato biscuitshavegood flavors,which could easily accepted by broad consumers.

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