挤压香菇炒米的工艺优化及其风味成分分析  

Process Optimization and Flavor Composition Analysis of Extruded Lentinus edodes Stir-fried Rice

作　　者：杨涛 徐雪野 张新振 唐宗辉 孙玥 李雪玲[1] 梁进[1] YANG Tao;XU Xueye;ZHANG Xinzhen;TANG Zonghui;SUN Yue;LI Xueling;LIANG Jin(Key Laboratory of Agricultural Product Fine Processing and Resource Utilization,Ministry of Agriculture and Rural Affairs,Anhui Engineering Laboratory for Agro-products Processing,College of Tea&Food Science and Technology,Anhui Agricultural University,Hefei 230036,China)

机构地区：[1]安徽农业大学茶与食品科技学院,农业农村部江淮农产品精深加工与资源利用重点实验室,安徽省农产品加工工程实验室,安徽合肥230036

出　　处：《食品工业科技》2023年第7期178-187,共10页Science and Technology of Food Industry

基　　金：安徽省自然科学基金项目(2108085MC122);安徽高校自然科学研究项目(KJ2020A0136);安徽农业大学校级质量工程项目(2020ausjjd02);安徽省中央引导地方科技发展专项(202107d06020015)。

摘　　要：为提升传统炒米的营养价值,改善其风味品质,本研究以籼米粉为原料,添加适当比例的香菇粉,通过挤压造粒工艺获得挤压香菇米,再经过炒制处理得到即食型挤压香菇炒米。利用响应面法优化挤压香菇炒米的最佳工艺,再对其营养成分及风味成分进行品质分析,以期为质构重组型炒米的开发和生产提供参考。通过响应面优化挤压香菇炒米的最佳工艺条件为:香菇粉添加量为5.60%,炒制温度为225℃,炒制时间为60 s。在此优化条件下,进行验证实验,挤压香菇炒米的综合评分为80.62±0.55分,与理论预测值接近。基本营养成分结果显示,与空白炒米相比,挤压香菇炒米的总膳食纤维含量和脂肪含量显著增加,而总淀粉含量显著减少(P<0.05)。电子鼻和气相色谱-离子迁移谱(GC-IMS)结果表明,空白挤压米、空白炒米、挤压香菇米和挤压香菇炒米的挥发性成分能够被很好地区分,并检测鉴定出54种挥发性物质。与空白挤压米相比,空白炒米中醛类物质和酮类物质的相对含量增加;与空白炒米相比,挤压香菇炒米中酮类物质和酯类物质的相对含量增加;与挤压香菇米相比,挤压香菇炒米中醛类物质、醇类物质和酮类物质的相对含量增加。In order to improve the nutritional value of traditional fried rice and improve its flavor components,this study took indica rice flour as raw material,added an appropriate proportion of Lentinus edodes powder,squeezed the rice by extruding and granulating Lentinus edodes,and then obtained instant extruded Lentinus edodes stir-fried rice after stir-frying treatment.A response surface methodology was used to optimize the best process of extruded Lentinus edodes stir-fried rice,followed by an analysis of its nutritional and flavour components,to provide a reference for the development and production of recombinant stir-fried rice.The results showed that the optimal process conditions for extruded Lentinus edodes stir-fried rice were:the amount of Lentinus edodes powder 5.60%,the stir-frying temperature 225 ℃,the frying time 60 s.Under the optimized conditions,the comprehensive score of extruded Lentinus edodes stir-fried rice was 80.62±0.55,closed to the theoretical predicted value.The results of the basic nutrient composition showed an increase significantly in total dietary fibre content and fat content and a decrease significantly in total starch content(P<0.05) in the extruded Lentinus edodes stir-fried rice compared to the blank stir-fried rice.The electronic nose and gas chromatographyion mobility spectrometry(GC-IMS) results showed that the volatile components of the blank extruded rice,blank stir-fried rice,extruded rice with Lentinus edodes and extruded Lentinus edodes stir-fried rice could be well differentiated and 54 volatile substances were detected and identified.Compared with blank extruded rice,the relative content of aldehydes and ketones in blank stir-fried rice increased.Compared with blank stir-fried rice,the relative content of ketones and esters in extruded Lentinus edodes stir-fried rice increased.Compared with the extruded rice with Lentinus edodes,the relative content of aldehydes,alcohols and ketones in extruded Lentinus edodes stir-fried rice increased.

关 键 词：挤压香菇炒米 响应面 营养成分 电子鼻 气相色谱-离子迁移谱 

分 类 号：TS213.3[轻工技术与工程—粮食、油脂及植物蛋白工程]