不同烘烤时间及温度对冀粉1号香气成分、质构及感官的影响  

Effects of Different Baking Time and Temperature on Aroma Components,Texture and Senses of Jifen No.1

作　　者：田晴 王学清[2] 胡亚亚[2] 高志远 韩美坤 焦伟静 刘兰服[2] 马志民 牟德华[1] TIAN Qing;WANG Xue-qing;HU Ya-ya;GAO Zhi-yuan;HAN Mei-kun;JIAO Wei-jing;LIU Lan-fu;MA Zhi-min;MOU De-hua(School of Biological Sciences and Engineering,Hebei University of Science and Technology,Shijiazhuang 050018,China;Institution of Cereal and Oil Crops/Crop Genetics and Breeding Laboratory,Hebei Academy of Agriculture and Forestry Science,Shijiazliuang 050035,China)

机构地区：[1]河北科技大学生物科学与工程学院,河北石家庄050018 [2]河北省农林科学院粮油作物研究所/河北省作物遗传育种实验室,河北石家庄050035

出　　处：《食品工业科技》2020年第15期244-249,共6页Science and Technology of Food Industry

基　　金：河北省重点研发计划(19226338D);河北省农业创新工程项目(2019-2-2-02);河北省薯类产业创新团队(HBCT2018080203);现代农业产业技术体系建设专项资金(CARS-10-C1)。

摘　　要：通过质构仪、感官评价、气相色谱-质谱联用仪(GC-MS)探究不同烘烤时间(1、2、3 h)及温度(150、200、250℃)对冀粉1号甘薯香气成分、质构特性及感官的影响,从而找出最佳烘烤条件。质构分析得出,硬度、胶黏性、弹性及内聚性随着温度或时间的增加均呈现先下降后上升的趋势。感官分析得出,甘薯的整体口感随着烘烤温度的增加呈现上升的趋势,烘烤温度及时间的变化对甘薯口感有较大影响。香气成分分析得出,醛类物质相对含量较大,且随着烘烤时间及温度的增加呈上升趋势,从而影响甘薯风味。烘烤条件为200℃,2 h时,冀粉1号的内聚性、胶黏性均为最低,口感最好;且感官评价得分较高、香气成分丰富。综合得出,200℃,2h为冀粉1号最佳烘烤条件。To find out the best baking conditionsby investigating the effects of baking time(1,2,3 h)and temperature(150,200,250℃)on aroma components,texture characteristics and senses of Jifen No.1 sweet potato by gas chromatography-mass spectrometry(GC-MS),texture analyzer and sensory evaluation.Texture analysis showed that hardness,gumminess,springiness and cohesiveness all decreased at first and then increased with the increasing of temperature and time.Sensory evaluation analysis showed that the overall taste of sweet potato increased with the increasing of baking temperature.Aroma composition analysis showed that the relative content of aldehydes,which was large and increased with baking time and temperature,could affect the flavor of sweet potato.When the baking condition was 200℃and 2 h,the cohesiveness and gumminess of Jifen No.1 were the lowest and the taste was the best,the sensory evaluation score was high and the aroma was rich.According to the indexes above,200℃and 2 h was the best baking conditions for Jifen No.1.

关 键 词：冀粉1号甘薯 烘烤条件 香气成分 质构 感官评价 品质评价 

分 类 号：TS215[轻工技术与工程—粮食、油脂及植物蛋白工程]