魔芋粉对油炸挂糊山药条品质的影响  

Effect of Konjac Powder on the Quality of Deep-fried Battered Yam Strips

作　　者：张懿 熊双丽 李凤[1] 冯小平 易宇文[2] 彭毅秦 ZHANG Yi;XIONG Shuangli;LI Feng;FENG Xiaoping;YI Yuwen;PENG Yiqin(School of Life Science and Engineering,Southwest University of Science and Technology,Mianyang 621010,China;Cuisine Science Key Laboratory of Sichuan Province,Sichuan Tourism University,Chengdu 610100,China)

机构地区：[1]西南科技大学生命科学与工程学院,四川绵阳621010 [2]烹饪科学四川省高等学校重点实验室,四川旅游学院,四川成都610100

出　　处：《食品工业科技》2025年第6期109-119,共11页Science and Technology of Food Industry

基　　金：四川旅游学院科研团队项目(21SCTUTY03);烹饪科学四川省高等学校重点实验室2024年度资助项目(PRKX2024Z16)。

摘　　要：为探究魔芋粉添加量对油炸挂糊山药条糊料性质、食用品质和风味特性的影响,以糊料的持水性、凝沉性、粘度、挂糊率和油炸挂糊山药条的水油含量、色泽、质构为指标,结合模糊数学综合评价法进行感官评价,并采用顶空固相微萃取结合气相色谱-质谱(Headspace-solid phase microextraction-gas chromatography-mass spectrometry,HS-SPME-GC-MS)对挥发性风味物质进行分析。结果显示,随着魔芋粉添加量的增加,糊料的持水性、稳定性以及挂糊率显著提高(P<0.05)。当魔芋粉添加范围为0.3%~0.5%时,油炸挂糊山药条整体硬度适中,内芯柔软,油腻感减弱,并呈现出让人富有食欲的金黄色泽。且当添加量为0.3%时,其感官评分值最高,表现出良好的食用品质。HS-SPME-GC-MS结果显示,魔芋粉添加量超过0.4%时,油炸挂糊山药条的挥发性风味物质总数量呈下降趋势。通过相对气味活度值(Relative odor activity value,ROAV)分析出25种关键风味物质,并对ROAV≥1的13种关键风味物质进行主成分分析(Principal component analysis,PCA),结果显示魔芋粉添加量为0.2%时,油炸挂糊山药条的关键挥发性风味物质为(E,E)-2,4-癸二烯醛、苯乙醛、正辛醛,其坚果、油脂味、蘑菇香味较为突出。添加量为0.3%和0.4%时,其关键性风味组成较为相似,主要为月桂醇、芳樟醇、戊醇、2-乙基-3,5-二甲基吡嗪、3-乙基-2,5-二甲基吡嗪,其坚果味、脂香和花果香较为突出。添加量为0.5%时,其主要风味贡献物质为正壬醛、癸醛、(E)-2-癸烯醛、(E)-2-壬烯醛,其油脂、青草、果香和花香味较为突出;魔芋粉添加量为0.6%的样品与原始风味接近,主要成分是(E,E)-2,4-壬二烯醛,其脂香和花香味较明显。综合油炸挂糊山药条的食用品质、感官评分和风味特性,魔芋粉的最佳添加量为0.3%。To investigate the effect of konjac powder addition on the properties of batter,edible quality,and flavor characteristics of fried battered yam strips,this study used indicators such as water retention,sedimentation,viscosity,batter adhesion rate,and the water and oil content,color,and texture of the fried battered yam strips.Sensory evaluation was conducted using the fuzzy mathematics comprehensive evaluation method,and volatile flavor compounds were analyzed using headspace solid-phase microextraction combined with headspace-solid phase microextraction-gas chromatographymass spectrometry(HS-SPME-GC-MS).Results showed that as the konjac powder addition increased,the water retention,stability,and batter adhesion rate significantly improved(P<0.05).When the konjac powder addition ranged from 0.3% to 0.5%,the fried battered yam strips exhibited moderate hardness,a soft core,reduced greasiness,and an appealing golden yellow color.The highest sensory score was achieved at 0.3%konjac powder addition,indicating good edible quality.HSSPME-GC-MS results indicated that when konjac powder addition exceeded 0.4%,the total amount of volatile flavor compounds in the fried battered yam strips decreased.Through relative odor activity value(ROAV)analysis,25 key flavor compounds were identified,and principal component analysis(PCA)was performed on the 13 key flavor compounds with ROAV≥1.Results showed that at 0.2% konjac powder addition,the key volatile flavor compounds were(E,E)-2,4-decadienal,phenylacetaldehyde,and n-octanal,characterized by prominent nutty,oily,and mushroom flavors.At 0.3% and 0.4% konjac powder addition,the key flavor composition was similar,mainly consisting of lauryl alcohol,linalool,pentanol,2-ethyl-3,5-dimethylpyrazine,and 3-ethyl-2,5-dimethylpyrazine,with notable nutty,fatty,and floral-fruity aromas.The main flavor contributing compounds at 0.5% addition were n-nonanal,decanal,(E)-2-decenal,and(E)-2-nonenal,with prominent oily,green,fruity,and floral aromas.The sample with 0.6% konjac powder addition h

关 键 词：魔芋粉 糊料 油炸挂糊山药条 模糊数学评价法 挥发性风味物质 

分 类 号：TS215[轻工技术与工程—粮食、油脂及植物蛋白工程]