酶解马铃薯泥对馕质构和风味的影响  

Effects of Enzymatic Modified Mashed Potatoes on Texture and Flavor of Nang

作　　者：张艺萱 刘伟[1] 张良[1] 刘倩楠[1] 徐芬[1] 胡小佳[1] 胡宏海[1] Zhang Yixuan;Liu Wei;Zhang Liang;Liu Qiannan;Xu Fen;Hu Xiaojia;Hu Honghai(Chinese Academy of Agricultural Sciences,Key Laboratory of Agro-products Processing,Ministry of Agriculture and Rural Affairs,Institute of Food Science and Technology,Beijing 100193)

机构地区：[1]中国农业科学院农产品加工研究所,农业农村部农产品加工重点实验室,北京100193

出　　处：《中国粮油学报》2022年第4期62-69,共8页Journal of the Chinese Cereals and Oils Association

基　　金：“十三五”国家重点研发计划(2017YFD0400103);河北省重点研发计划(20327103D-2)。

摘　　要：将不同比例的马铃薯泥(MP)、α-淀粉酶酶解马铃薯泥(α-AMP)和β-淀粉酶酶解马铃薯泥(β-AMP)分别与小麦粉复配制作馕,对比分析了不同类型马铃薯泥对馕质构和风味的影响。结果表明,随着MP或α-AMP添加量增加,馕内部的气孔逐渐减少,其质构品质变差;而添加β-AMP的馕内部保留了均匀气孔,添加10%或15%β-AMP的馕具有良好的回复性和弹性。添加MP或α-AMP导致馕中葡萄糖含量增加,果糖和蔗糖含量降低;而添加β-AMP可使馕中葡萄糖和果糖含量增加,蔗糖含量降低。同时添加β-AMP比α-AMP更加有利于保留馕中呈味氨基酸。添加β-AMP的馕与小麦馕风味差异显著,其中苯乙醛、辛醇、麦芽酚等新增挥发性化合物有助于形成马铃薯馕的特殊风味。Different proportions of mashed potatoes(MP),α-amylase modified mashed potatoes(α-AMP)andβ-amylase modified mashed potatoes(β-AMP)were mixed with wheat flour,respectively,to make Nang products.The effects of different types of mashed potato on the texture and flavor of Nang were analyzed.The results indicated that with more MP orα-AMP addition,the pores in Nang decreased gradually,the texture quality of Nang became worse.The pores were equally distributed in the Nang supplemented withβ-AMP,and the Nang supplemented with 10%or 15%β-AMP had good resilience and elasticity.The glucose content increased,fructose and sucrose content decreased in the Nang with MP orα-AMP addition.The glucose and fructose contents increased;sucrose content decreased in the Nang withβ-AMP addition.At the same time,β-AMP addition was more beneficial to retain the flavorful amino acids thanα-AMP.The flavor of Nang withβ-AMP addition was significantly different from that of wheat Nang.Phenylacetaldehyde,octanol,maltol and other newly generated volatile compounds could contribute to the formation of special flavor of Nang with mashed potatoes.

关 键 词：马铃薯泥 淀粉酶 馕 质构 风味 

分 类 号：TS213[轻工技术与工程—粮食、油脂及植物蛋白工程]