螺杆挤压小米粉及挥发性成分变化分析  

Screw Extrusion Rice Noodles and Analysis Change of Volatile Components

作　　者：张一鸣 景绘丽 高玲 李根 和法涛[1] 葛邦国[1] ZHANG Yi-ming;JING Hui-li;GAO Ling;LI Gen;HE Fa-tao;GE Bang-guo(Jinan Fruit Research Institute All China Federation of Supply and Marketing Co-operatives,Jinan 250014,China)

机构地区：[1]中华全国供销合作总社济南果品研究院,济南250014

出　　处：《中国食物与营养》2022年第3期33-38,共6页Food and Nutrition in China

基　　金：济南市泉城产业领军人才支持计划(项目编号:2018012);山东省重点研发计划项目(项目编号:2019GNC106019)。

摘　　要：目的与方法:以小米粉为原料,通过响应面优化试验对双螺杆挤压小米粉的熟化工艺进行优化,并通过顶空固相微萃取结合气相色谱-质谱联用仪对熟化小米粉进行挥发性成分分析。结果与结论:小米粉熟化最优工艺为熟化温度135℃、含水率35%、螺杆转速120 r/min,产品挥发性成分检出33种,其中醇类10种、醛类9种、酯类6种、烷类3种、酮类2种、其他3种,熟化后的小米粉风味提升显著。【Objective】and【Method】Taking millet flour as the raw material,the twin-screw extrusion ripening process of millet flour was optimized by response surface optimization test.The volatile components of cooked millet flour were analyzed by headspace solid phase microextraction combined with gas chromatography-mass spectrometry.【Result】and【Conclusion】The optimal ripening process of millet flour was ripening temperature 135℃,moisture content 35%,screw speed 120(r/min).The 33 kinds of volatile components were detected including 10 kinds of alcohols,9 kinds of aldehydes,6 kinds of esters,3 kinds of alkanes,2 kinds of ketones and 3 kinds of others.The flavor of cooked millet flour was improved significantly.

关 键 词：小米粉 双螺杆挤压熟化 气相色谱-质谱联用 挥发性成分 

分 类 号：TS2[轻工技术与工程—食品科学与工程]