5种功能性甜味剂对莲蓉馅料品质的影响  

Effect of Five Functional Sweeteners on the Quality of Lotus Paste Filling

作　　者：吴锦源 梁梓健 李生花 符树勇 杨文安 高向阳[1] WU Jinyuan;LIANG Zijian;LI Shenghua;FU Shuyong;YANG Wen’an;GAO Xiangyang(Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods,College of Food Science,South China Agricultural University,Guangzhou 510642,China;Guangzhou Restaurant Group Likoufu Food Co.Ltd.,Guangzhou 511442,China)

机构地区：[1]华南农业大学食品学院,广东省功能食品活性物重点实验室,广东广州510642 [2]广州酒家集团利口福食品有限公司,广东广州511442

出　　处：《食品科学》2023年第8期62-70,共9页Food Science

基　　金：广东省重点领域研发计划项目(2019B020212001)。

摘　　要：以赤藓糖醇、山梨糖醇、麦芽糖醇、低聚果糖、异麦芽酮糖替代蔗糖应用于莲蓉馅料,通过气相色谱-离子迁移谱(gas chromatography-ion mobility spectrometry,GC-IMS)、电子舌、质构仪结合感官评价探究不同甜味剂对莲蓉馅料食用品质的影响。结果表明:糖醇类甜味剂显著提高莲蓉馅料的明亮度,低聚果糖和异麦芽酮糖使莲蓉馅料颜色加深。此外,莲蓉馅料水分含量与硬度呈极显著负相关(r=-0.882,P<0.01),与黏附性(r=0.620,P<0.01)、内聚性(r=0.622,P<0.01)呈极显著正相关。除赤藓糖醇外,其余4种功能性甜味剂均能提高莲蓉馅料的水分含量,并改善莲蓉馅料的质构品质。电子舌检测结果表明,功能性甜味剂降低了莲蓉馅料的甜味,提高了对苦味等不良滋味的掩盖能力。通过GC-IMS共在莲蓉馅料中检测出32种挥发性物质,包括醛类(53.94%~70.60%)、酮类(10.36%~18.63%)、醇类(5.25%~14.25%)、酸类(1.62%~2.81%)、酯类(0.22%~0.57%)、呋喃类(0.29%~0.72%)和烷烃类(0.47%~0.71%)物质,低聚果糖和异麦芽酮糖增加了醛、酮类物质的种类和含量,丰富了莲蓉馅料风味,而糖醇类莲蓉馅料风味较为寡淡。异麦芽酮糖与低聚果糖使莲蓉馅料品质得到改善,可作为蔗糖替代品应用于低糖莲蓉馅料生产。Erythritol,sorbitol,maltitol,fructooligosaccharide or isomaltulose instead of sucrose was used in lotus paste filling.The effects of different sweeteners on the eating quality of lotus paste filling were investigated by gas chromatography-ion mobility spectrometry(GC-IMS),an electronic tongue,a texture analyzer and sensory evaluation.The results showed that sugar alcohol sweeteners significantly increased the brightness of lotus paste filling,and fructooligosaccharide and isomaltulose deepened the color of lotus paste filling.In addition,the water content of lotus paste filling was negatively correlated with the hardness(r=−0.882,P<0.01),but positively correlated with the adhesiveness(r=0.620,P<0.01)and cohesiveness(r=0.622,P<0.01).All functional sweeteners except erythritol increased the water content and improved the texture quality of lotus paste filling.The results of electronic tongue test showed that the functional sweeteners reduced the sweetness of lotus paste filling and helped to mask undesirable tastes such as bitterness.A total of 32 volatile substances were detected in lotus paste filling by GC-IMS,including aldehydes(53.94%–70.60%),ketones(10.36%–18.63%),alcohols(5.25%–14.25%),acids(1.62%–2.81%),esters(0.22%–0.57%),furans(0.29%–0.72%)and alkanes(0.47%–0.71%).Oligofructose and isomaltose increased the types and contents of aldehydes and ketones and enriched the flavor of lotus paste filling.The flavor of lotus paste filling with sugar alcohols was bland.Isomaltulose and fructooligosaccharide improved the quality of lotus paste filling,and therefore could be used as a substitute for sucrose in the production of low-sugar lotus paste filling.

关 键 词：功能性甜味剂 莲蓉馅料 气相色谱-离子迁移谱 电子舌 品质 

分 类 号：TS202.3[轻工技术与工程—食品科学]