葛根风味蛋糕的制备及其品质特性与风味研究  

Study on the preparation,quality characteristics and flavor of Pueraria flavor cake

作　　者：郭兵兵 陈思贤 黄哲宇 魏丫然 刘翰林 艾有伟 GUO Bing-Bing;CHEN Si-Xian;HUANG Zhe-Yu;WEI Ya-Ran;LIU Han-Lin;AI You-Wei(College of Food Science and Engineering,Wuhan Polytechnic University,Wuhan 430023,China;Key Laboratory for Deep Processing of Major Grain and Oil of Ministry of Education,Wuhan 430048,China;Hubei Key Laboratory for Processing and Transformation of Agricultural Products,Wuhan Polytechnic University,Wuhan 430048,China)

机构地区：[1]武汉轻工大学食品科学与工程学院,武汉430023 [2]大宗粮油精深加工教育部重点实验室,武汉430048 [3]农产品加工与转化湖北省重点实验室,武汉430048

出　　处：《食品安全质量检测学报》2024年第19期293-305,共13页Journal of Food Safety and Quality

基　　金：武汉轻工大学2024年校级“大学生创新创业训练计划项目”(202410496006)。

摘　　要：目的以葛根全粉及药食同源食材茯苓、当归为主要添加物,制备葛根风味戚风蛋糕,并对其质构特性、风味进行解析。方法通过响应面实验确定葛根全粉、茯苓粉、当归粉和白砂糖的最佳添加量,得到制备葛根风味蛋糕的最佳工艺,并利用质构仪对蛋糕的质构特性进行分析,同时借助电子舌、电子鼻、气相色谱离子迁移谱(gas chromatography-ion mobility spectrometry,GC-IMS)技术解析蛋糕的滋味、风味特征。结果葛根全粉、茯苓粉、当归粉和白砂糖的最佳添加量分别为8.69%、10.52%、3.34%、64.12%。经实验分析可知,制备得到的葛根风味戚风蛋糕质构特性良好。葛根风味蛋糕电子舌和电子鼻相应响应值略低于未添加3种药食同源粉(葛根全粉,茯苓粉和当归粉)制备得到的原味蛋糕,但无显著性差异。经测定原味蛋糕和添加3种药食同源粉制备得到的葛根风味蛋糕中挥发性物质种类相同,共有28种,其中14种挥发性成分含量在两种蛋糕中无明显差异,12种风味物质在葛根风味蛋糕中含量略低于原味蛋糕组,2种挥发性风味物质含量高于原味蛋糕组。基于电子舌、电子鼻、GC-IMS数据分析,一定程度上说明添加3种药食同源粉末制备得到的葛根风味蛋糕主体滋味风味略低于原味蛋糕组,但药食同源食材的添加赋予了蛋糕葛根、茯苓和当归特有的滋味与风味以及一定的功效成分。结论本研究制备得到的葛根风味蛋糕质构特性良好,滋味与风味相似,同时因为3种药食同源食材的添加赋予蛋糕新的风味,并增加了蛋糕中功效物质。本研究旨在为丰富蛋糕产品的开发种类提供数据支撑,为药食同源食材在食品加工领域的推广使用提供理论支持。Objective To create a chiffon cake with Pueraria flavor using the whole powder of Pueraria root and the homologous ingredients Poria and Angelica as the main additives,and analyze the texture characteristics and flavor of the prepared cake.Methods The optimal addition amount of Pueraria whole powder,Poria powder,Angelica sinensis powder and white granulated sugar was determined by response surface experiment,then the best process of preparing kudzu-flavored cake was obtained.Furthermore,the texture characteristics of the cake were analyzed by a texture analyzer.At the same time,electronic tongue,electronic nose and gas chromatography-ion mobility spectrometry(GC-IMS)were used to analyze the taste and flavor characteristics of the cake.Results The optimal dosage of Pueraria powder,Poria powder,Angelica powder and white granulated sugar were 8.69%,10.52%,3.34%and 64.12%,respectively.The experimental analysis showed that the prepared chiffon cake with Pueraria flavor had good structural characteristics.The response values of the electronic tongue and electronic nose for the Pueraria-flavored cake were slightly lower than those of the original cake prepared without adding the 3 kinds of medicinal and edible homologous powders(Pueraria whole powder,Poria powder and Angelica sinensis powder).But there was no significant difference.It was determined that the original cake and Pueraria-flavored cake prepared by adding 3 kinds of medicine and food homologous powder had the same types of volatile substances,a total of 28 kinds.The content of 14 kinds of volatile components did not show significant differences between the 2 kinds of cakes,the content of 12 kinds of flavor substances in the Pueraria-flavored cake were slightly lower than that in the original cake group,and the content of 2 kinds of volatile flavor substances were higher than that in the original cake group.Based on the analysis of electronic tongue,electronic nose and GC-IMS data,the main flavor of Pueraria-flavored cake prepared by adding 3 kinds of medicin

关 键 词：葛根全粉 茯苓粉 当归粉 质构特性 滋味物质 风味物质 

分 类 号：TS213.23[轻工技术与工程—粮食、油脂及植物蛋白工程]