三色藜麦混合粉添加量对馕品质及其挥发性成分的影响  

Effects of adding amount of three-color quinoa mixed powder on the quality and volatile components of naan

作　　者：祖力皮亚·艾麦提 于明[1] 岳丽[1] 王佳敏 祖力皮牙·买买提 尼格尔热依·亚迪卡尔 AIMAITI Zulipiya;YU Ming;YUE Li;WANG Jia-min;MAIMAITI Zulipiya;YADIKAR Nigaray(Institute of Grain Crops,Xinjiang Academy of Agricultural Sciences,Urumqi 830091,Xinjiang,China;School of Food Science and Pharmacy,Xinjiang Agricultural University,Urumqi 830052,Xinjiang,China)

机构地区：[1]新疆农业科学院粮食作物研究所,新疆乌鲁木齐830091 [2]新疆农业大学食品科学与药学学院,新疆乌鲁木齐830052

出　　处：《粮食与油脂》2025年第2期24-31,共8页Cereals & Oils

基　　金：新疆维吾尔自治区重点研发任务专项(2022B02010-4);自治区区域协同创新专项(科技援疆计划)项目(2022E02092)。

摘　　要：将白、红、黑色藜麦粉按质量比1∶1∶1混合,制备藜麦混合粉。再将不同添加量的藜麦混合粉与小麦粉混合制备藜麦馕,并与普通馕(不添加藜麦混合粉)对比分析藜麦馕的品质及挥发性成分。结果表明:以小麦粉质量为基准,当三色藜麦混合粉添加量为15%时,藜麦馕色泽均匀一致、香气浓郁,具有藜麦特有的青草味和微甜味、口感协调、软硬适中、质地细腻、气孔均匀,感官评分总分最高,为93.25±0.96。挥发性成分分析结果表明,三色藜麦混合粉的添加使藜麦馕增加了坚果味、果香味、豆香味,风味更佳。White,red and black quinoa powder was mixed as mass ratio of 1∶1∶1 to prepare quinoa mixed powder.Then different amounts of quinoa mixed powder with wheat flour were mixed to prepare quinoa naan,and the quality and volatile components of quinoa naan were analyzed and compared with ordinary naan(without quinoa mixed powder).The results showed that based on the mass of wheat flour,when the addition amount of three-color quinoa mixed powder was 15%,quinoa naan had uniform color,rich aroma,unique grassy taste and slight sweetness of quinoa,harmonious taste,moderate softness and hardness,fine texture,uniform pores,and the total score of sensory score was the highest,at 93.25±0.96.The analysis of volatile components showed that the addition of three-color quinoa mixed powder increased the nutty,fruity,and bean flavors of quinoa naan,the flavor was better.

关 键 词：藜麦 馕 质构特性 气相色谱-离子迁移色谱 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]