大豆处理工艺对植物基复合乳贮藏期挥发性风味物质的影响  

Effects of the Treatment Technology of Soybean on Volatile Flavor Compounds of Plant-based Compound Milk during Storage

作　　者：王雪 于有强 郑骁阳 马洪江 刘士伟 王文鑫 周芳 段盛林 WANG Xue;YU Youqiang;ZHENG Xiaoyang;MA Hongjiang;LIU Shiwei;WANG Wenxin;ZHOU Fang;DUAN Shenglin(Heilongjiang Feihe Dairy Co.,Ltd.,Beijing 100015,China;Heilongjiang 47°N Plant Protein Co.,Ltd.,Qiqihar 161002,China;China National Research Institute of Food&Fermentation Industries Co.,Ltd.,Beijing 100015,China)

机构地区：[1]黑龙江飞鹤乳业有限公司,北京100015 [2]黑龙江北纬四十七植物蛋白有限公司,黑龙江齐齐哈尔161002 [3]中国食品发酵工业研究院有限公司,北京100015

出　　处：《食品工业科技》2025年第4期270-278,共9页Science and Technology of Food Industry

摘　　要：本研究旨在探究两种产业化工艺对所制备的植物基复合乳风味的影响。采用顶空固相微萃取-气质联用技术(Headspace solid-phase microextraction-gas chromatography-mass spectrometry,HS-SPME-GC-MS)与电子鼻、人体感官评价相结合的方式,比较分析采用两种大豆处理工艺(隔氧磨浆/高温灭酶,灭酶后磨浆)制备的植物基复合乳在贮藏期(0、90、180和360 d)内挥发性风味物质的差异。人体感官和电子感官结果表明,贮藏期植物基复合乳1#和2#的奶香味、花香味、果香味、谷物香味逐渐增强,异味逐渐减弱,植物基复合乳1#的风味优于植物基复合乳2#,且在各个风味维度上变化幅度小于植物基复合乳2#。采用HS-SPME-GC-MS方法共检测出46种挥发性风味成分,包括15种醇、7种醛、3种酸、7种酯、6种酮和8种其他成分。主成分分析结果表明,己醇、1-十四烷醇、1-十六烷醇、吡啶、己酸乙酯、棕榈酸乙酯、2-庚酮、2-辛酮、2-乙酰基噻唑等是影响植物基复合乳1#贮藏期风味变化的关键因子,2,3丁二醇、正己醛、麦芽酚、苯甲醛、乙酸乙酯、3-乙基-2,5-二甲基吡嗪等是植物基复合乳2#贮藏期风味变化的关键因子。因此,采用隔氧磨浆/高温灭酶工艺制备的植物基复合乳香味较明显,且贮藏期变化较小,表明隔氧磨浆/高温灭酶工艺在改善植物复合乳风味、提高风味稳定性方面具有优势。To explore the effects of two industrial processes on the flavor of plant-based compound milk.Headspace solidphase microextraction-gas chromatography-mass spectrometry(HS-SPME-GC-MS)combined with electronic nose and human sensory evaluation were used to analyze the differences of volatile flavor substances in the plant-based compound milk,that prepared by two soybean treatment technologies(oxygen separation grinding/enzyme inactivation with high temperature,grinding after enzyme inactivation)at different storage time(0,90,180 and 360 d).The results of human and electronic senses showed that the milk,flower,fruit and cereal flavors of plant-based compound milk 1#and 2#gradually increased during storage,and the peculiar smell gradually weakened.Furthermore,compared to plant-based compound milk 2#,the plant-based compound milk 1#displayed better flavor and smaller change ranges in five flavor dimensions.A total of 46 volatile flavor components were detected by HS-SPME-GC-MS,including 15 alcohols,7 aldehydes,3 acids,7 esters,6 ketones and 8 other components.The results of principal component analysis showed that hexanol,1-tetradecanol,1-hexanol,pyridine,ethyl caproate,ethyl palmitate,2-heptanone,2-octanone,2-acetylthiazole were the key factors affecting the flavor change of plant-based composite milk 1#,while 2,3 butanediol,n-hexanal,maltol,benzaldehyde,ethyl acetate,3-ethyl-2,5-dimethylpyrazine were the key factors affecting the flavor change of plant-based composite milk 2#during storage.In conclusion,the plant-based compound milk prepared by oxygen seperation grinding/enzyme inactivation with high temperature had more pronounced aroma,and exhibited smaller changes during storage,which proved that the treatment technology of oxygen separation grinding/enzyme inactivation with high temperature displayed more advantages in improving flavor and flavor stability of plant-based compound milk.

关 键 词：植物基复合乳 电子鼻 感官分析 气相色谱-质谱 风味 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程]