美拉德风味增强肽对黄山烧饼品质的影响  

Effect of Maillard-Flavor-Enhancing Peptide Products on the Quality of Huangshan Pancake

作　　者：陈向阳[1] 董威 何彬 刘刚 华春 胡湾湾 孙汉巨[3] 吴永祥[1] CHEN Xiangyang;DONG Wei;HE Bin;LIU Gang;HUA Chun;HU Wanwan;SUN Hanju;WU Yongxiang(College of Life and Environment Science,Huangshan University,Huangshan 245041,China;Huangshan Chaogang Food Co.,Ltd.,Huangshan 245000,China;School of Food Science and Biological Engineering,Hefei University of Technology,Hefei 230009,China)

机构地区：[1]黄山学院生命与环境科学学院,安徽黄山245041 [2]黄山市超港食品有限公司,安徽黄山245000 [3]合肥工业大学食品与生物工程学院,合肥230009

出　　处：《鲁东大学学报（自然科学版）》2022年第3期241-247,共7页Journal of Ludong University:Natural Science Edition

基　　金：安徽省科技重大专项项目(202003a06020018);安徽省高校自然科学研究项目(KJ2021A1047);安徽省校企合作实践教育基地项目(2019sjjd54);黄山学院校地合作项目(xdhz202001,hxkt2021049);安徽省大学生创新创业训练项目(S202110375006)。

摘　　要：为提高黄山烧饼品质及延长货架期,本文研究了不同美拉德风味增强肽(Maillard-flavor-enhancing peptide products,MPPs)添加量(1%、3%、5%)对黄山烧饼色泽、质构特性、挥发性成分、感官评价等品质指标的影响,并探究了不同贮藏时间内酸价和菌落总数的变化。结果表明,MPPs的添加降低了黄山烧饼饼皮的亮度,提高了产品弹性,但对黄山烧饼的硬度、内聚性和咀嚼性等质构特性无显著影响。固相微萃/气质联用(SPME/GC-MS)分析结果表明,MPPs的添加对黄山烧饼的挥发性成分及相对含量影响较大,挥发性成分以醇类和烷类为主,而桉叶油醇可能是黄山烧饼的特征性风味物质。感官品质以添加3%MPPs的黄山烧饼相对较好。与对照组相比,添加MPPs可显著降低1~6周贮藏时间内黄山烧饼的菌落总数和酸价值(P<0.05)。该研究初步阐明了MPPs对黄山烧饼品质的影响,为MPPs在黄山烧饼品质提升中的应用提供理论参考。In order to improve the quality and prolong product shelf life,the color parameters,texture properties,volatile components and sensory evaluation of Huangshan pancake were investigated at different addition amounts of Maillard-flavor-enhancing peptide products(MPPs).The changes of acid value and total number of colonies in different storage time were also explored.It was found that the addition of MPPs significantly reduced the brightness and improved the product elasticity,but had no effect on the hardness,cohesion and chewiness of Huangshan pancake.The results of SPME/GC-MS analysis showed that the addition of MPPs had a significant effect on the volatile components and relative content of Huangshan pancake.The volatile components were mainly alcohols and alkanes,and eucalyptol might be the characteristic flavor substances.The sensory quality of Huangshan pancake with 3%MPPs was relatively better.Compared with the control group,the addition of MPPs could significantly reduce the total number of colonies and acid value during the storage period of 1 to 6 weeks(P<0.05).This study preliminarily clarified the effect of MPPs on the quality of Huangshan pancake,which could provide theoretical reference for the application of MPPs in the quality improvement of Huangshan pancake.

关 键 词：黄山烧饼 美拉德风味增强肽 质构特性 菌落总数 酸价 

分 类 号：TS201.1[轻工技术与工程—食品科学]