回转式电磁炒锅设计及在苦荞焙炒中的应用研究  

Design of Rotary Electromagnetic Frying Pan and Its Application Research on Roasted Buckwheat

作　　者：代雨波 金毅[1] 安军 毛奇远 曾海英[1] 

机构地区：[1]贵州大学酿酒与食品工程学院,贵阳550025 [2]贵州英特利智能控制工程研究有限责任公司,贵阳550009 [3]贵州仙农园绿色食品有限公司,六盘水553000

出　　处：《食品工业》2015年第12期217-222,共6页The Food Industry

基　　金：贵州省生物重大专项(编号:筑科农合同字【2010】8-1号);贵州省"百千万"科技特派员系统工程(黔科合重大专项字(2013)6010-2)

摘　　要：针对传统苦荞焙炒设备易糊粒、能耗高、难控制等技术问题,设计一种使用清洁且给热均匀的固定电磁线圈回转式电磁炒锅进行苦荞焙炒。对比新旧设备焙炒苦荞的感观、理化及风味品质变化,以探讨设备改造的技术可行性及可操作性。结果表明感官评价新型固定电磁线圈回转式电磁炒锅焙炒的苦荞粒,无论在茶粒颜色,茶汤和口感风味等方面显著均优于传统电热管加热方式炒制的苦荞(p<0.05),且苦荞粒色均、透亮。电磁炒锅焙炒的苦荞,还原糖含量0.68%与原料相近,功能性成分黄酮从原料的2.46%降至成品的0.87%,淀粉含量较原料升高至68.74g/100 g。采用GC-MS检测挥发性香气成分得出,设计的新设备炒制的苦荞风味物质丰富,新增物质10种,成香物质占总检出物的88.466%。其中吡嗪含量显著增高4.13%(p<0.05)。There are technical problems of easy being burnt, high energy consumption and difficult to control in the traditional tartary buckwheat roasting equipment. In order to solve the problems, a kind of rotary electromagnetic frying pan with fixed solenoid coil was designed. The sensory characteristics, physicochemical indexes and flavor qualities were made a comparison between the tartary buckwheat baked by electromagnetism and electrical heated tube. The technical feasibility and operability of the equipment modification were discussed. The results showed that the color and flavor of tartary buckwheat baked by electromagnetism were better than that baked by electrical heated tube（ p〈0.05）. The color of the former one was brighter. The reducing sugar content of the tartary buckwheat baked by electromagnetism was 0.68%, which was closed to raw materials. The functional component of flavonoids changed from 2.46% to 0.87% and the starch content increased to 68.74 g/100 g. The volatile aroma components in the tartary buckwheat baked by electromagnetism were more abundant than the volatile components in the tartary buckwheat baked by electrical heated tube, which were analyzed by the solid phase micro-extraction-gas chromatography-mass spectrum. More than ten kinds of new volatile aroma components were in the tartary buckwheat baked by electromagnetism, and fragrant substances accounted for 88.466% of the total detected components. The pyrazine increased 4.13% significantly（ p〈0.05）.

关 键 词：苦荞 电磁炒制 感官评价 营养成分 风味物质 

分 类 号：TS203[轻工技术与工程—食品科学]