薏仁运动营养饼干的研制及风味物质分析  

Preparation and flavor analysis of coix seed sports nutrition biscuit

作　　者：田质全 李东斌[1] TIAN Zhi-quan;LI Dong-bin(Xi’an University of Technology,Xi’an 710048,Shaanxi,China)

机构地区：[1]西安理工大学,陕西西安710048

出　　处：《粮食与油脂》2023年第2期96-100,共5页Cereals & Oils

基　　金：陕西省教育教学改革研究重点项目(21ZZ012);陕西省2021年重点研发计划项目(2021NY-078)。

摘　　要：以薏仁粉与低筋小麦粉为主要原料制备薏仁运动营养饼干。以感官评分为评价指标,在单因素试验的基础上,通过正交试验优化饼干配方,并对饼干的风味物质进行分析。结果表明:薏仁运动营养饼干的最优配方为以薏仁粉与低筋小麦粉总质量为基准,薏仁粉添加量25%、黄油添加量26%、木糖醇添加量30%、水添加量19%,在此条件下制得的薏仁运动营养饼干具有良好的感官品质,厚薄均匀、色泽金黄、口感酥脆;饼干中共检出51种挥发性风味物质,包括醇类12种、醛类14种、酯类10种、酮类5种、萜烯类7种、其他类3种,这些风味物质相互融合,赋予薏仁运动营养饼干独特风味。Coix seed sports nutrition cookies were prepared with coix seed flour and wheat flour.Based on the single factor test,the orthogonal test was used to optimize the cookie formula and analyze the flavor of the cookie.The results showed that the optimal formula of coix seed sports nutrition cookies was based on the total mass of coix seed flour and wheat flour,and the content of coix seed flour 25%,butter 26%,xylitol 30%,and water 19%.Under these conditions,the cookies had good sensory quality,uniform thickness,golden color and crisp taste.A total of 51 volatile flavor substances were detected in the cookies,including 12 alcohols,14 aldehydes,10 esters,5 ketones,7 terpenes and 3 others.These flavor substances were fused with each other,which gave the unique flavor of coix seed sports nutrition cookies.

关 键 词：薏仁 运动营养饼干 配方 风味物质 

分 类 号：TS213.22[轻工技术与工程—粮食、油脂及植物蛋白工程]