青麦绿豆糕风味物质分析  

Analysis of flavor substances in green wheat-mung bean cake

作　　者：许柠 王远辉[1] 张国治[1] 张雨 XU Ning;WANG Yuanhui;ZHANG Guozhi;ZHANG Yu(College of Food Science and Technology,Henan University of Technology,Zhengzhou 450001,China)

机构地区：[1]河南工业大学粮油食品学院,河南郑州450001

出　　处：《河南工业大学学报（自然科学版）》2020年第4期69-76,共8页Journal of Henan University of Technology：Natural Science Edition

基　　金：河南省重大科技专项“鲜食谷物规模化加工关键技术研究及其产业化示范”(151100111300)。

摘　　要：研究鲜食青麦仁深加工的一种新产品,主要分析青麦仁粉和绿豆粉赋予青麦绿豆糕的风味物质以及蒸制前后青麦绿豆糕的风味物质的变化。采用固相微萃取-气相色谱-质谱技术结合面积归一化法,分析计算青麦仁粉、绿豆粉、生青麦绿豆糕和熟青麦绿豆糕中的挥发性物质种类和相对含量。结果表明:青麦仁赋予生青麦绿豆糕的风味主要为清香味、杏仁味、水果味和花香味等;绿豆赋予生青麦绿豆糕的风味主要为杏仁味、清香味、花香味和坚果味。青麦绿豆糕在蒸制过程中,其所含有的蛋白质、脂类和淀粉等物质发生进一步反应形成新的风味物质,同时高温会增强部分风味物质的释放从而掩盖部分风味物质。熟青麦绿豆糕相较于生青麦绿豆糕,增加了多种醛类物质,减少了多种酯类物质,具有更浓郁的清香味和果香味,香气宜人。This study developed a new product for the deep processing of fresh green wheat kernel.It mainly analyzed the flavors imparted by green wheat kernel flour and mung bean flour and the changes in flavor substances of green wheat-mung bean cake before and after steaming.Solid phase microextraction-gas chromatography-mass spectrometry combined with area normalization was used to analyze and calculate the types and relative content of volatile substances in green wheat kernel flour,mung bean flour,raw and steamed-green wheat mung bean cakes.The results showed that green wheat kernels imparted the raw-green wheat-mung bean cake with clear,almond,fruit and floral flavors;green beans imparted the raw-green wheat-mung bean cake with almond,clear,floral and nut tastes.In the steaming process of green wheat-mung bean cake,proteins,lipids,starch and other molecules reacted further to form new flavor substances.At the same time,high temperature could enhance the release but mask some flavor substances.Compared with raw-green wheat-mung bean cake,steamed-green wheat-mung bean cake contained more aldehydes and less esters,and had a stronger clear and fruity fragrance,which was pleasant in aroma.

关 键 词：青麦仁粉 绿豆粉 蒸制 青麦绿豆糕 风味物质 

分 类 号：TS201.2[轻工技术与工程—食品科学]