苦荞澄清饮料工艺优化及挥发性风味物质分析  

Optimization of Process and Analysis of Volatile Flavor Components of Tartary Buckwheat Clarified Beverage

作　　者：赵一迪 刘媛 刘璇 尹晨 王健 李云龙 牟建楼[3] 陈志周 ZHAO Yi-di;LIU Yuan;LIU Xuan;YIN CHEN;WANG Jian;LI Yun-long;MOU Jian-lou;CHEN Zhi-zhou(Hebei Key Laboratory of Quality&Safety Analysis-Testing for Agro-products and Food,Hebei North University,Zhangjiakou 075000,China;Institute of Functional Food of Shanxi,Shanxi Agricultural University,Taiyuan 030031,China;College of Food Science and Technology,Hebei Agricultural University,Baoding 071000,China;College of Mechanical and Electrical Engineering,Hebei Agricultural University,Baoding 071000,China)

机构地区：[1]河北北方学院,河北省农产品食品质量安全分析检测重点实验室,河北张家口075000 [2]山西农业大学,山西功能食品研究院,山西太原030031 [3]河北农业大学食品科技学院,河北保定071000 [4]河北农业大学机电工程学院,河北保定071000

出　　处：《河北北方学院学报（自然科学版）》2024年第5期6-12,共7页Journal of Hebei North University:Natural Science Edition

基　　金：山西省重点研发计划项目(201903D211006);张家口市重点研发计划项目(1911016-C);国家现代农业(燕麦荞麦)产业技术体系建设专项(CARS07-E2-04)。

摘　　要：研制具有苦荞独特风味的新型苦荞澄清饮料,并分析饮料的挥发性风味特征。以苦荞粒为主要原料,以感官评分为响应值,通过单因素试验和正交试验,优化确定苦荞澄清饮料的工艺参数,并采用气相色谱-离子迁移谱法(gas chromatography-ion mobility spectrometry,GC-IMS)对该产品的挥发性风味物质进行鉴定分析。苦荞澄清饮料最佳工艺条件为焙烤温度185℃,焙烤时间5.5 min,浸提料液比1∶10。通过指纹图谱分析,共鉴定识别出醇类、醛类、酮类、酯类、烷类和杂环类23种挥发性风味物质,其中以醇类和烷类化合物为主。研制的苦荞澄清饮料风味独特,麦香浓郁,口感醇厚,色泽均匀。本研究为苦荞饮料产品的研发及其香气特征分析提供了科学依据。To develop a new clarified tartary buckwheat beverage with the distinctive aroma of tartary buckwheat,and analyze the volatile flavor characteristics of the beverage.Tartary buckwheat granules were used as the main raw material,sensory score was taken as the response value,and the technological parameters of clarified tartary buckwheat beverage were optimized by single factor test and orthogonal test.The volatile flavor substances of the product were identified and analyzed by gas chromatography-ion mobility spectrometry(GC-IMS).The best technological conditions of the tartary buckwheat clarified beverage were baking temperature of 185℃,baking time of 5.5 min,and the ratio of extract to liquid of 1∶10.Fingerprint analysis showed that a total of 23 kinds of volatile flavor substances were identified,including alcohols,aldehydes,ketones,esters,alkanes and heterocyclic compounds,among which alcohols and alkanes were the main ones.The clarified tartary buckwheat beverage has unique flavor,rich wheat flavor,mellow taste and uniform color.This study provides a scientific basis for the research and development of tartary buckwheat beverage products and the analysis of their aroma characteristics.

关 键 词：苦荞 澄清饮料 工艺优化 气相色谱-离子迁移谱法 挥发性风味物质 

分 类 号：TS252.42[轻工技术与工程—农产品加工及贮藏工程]