不同干燥方式对热反应鸡粉挥发性风味物质的影响

采用微波干燥(800 W,5 min)及真空干燥(80 ℃,真空度0.01 MPa)制备热反应鸡粉,并分析干燥前后挥发性风味物质变化及表面形貌差异。结果表明:干燥前后三种样品中共检测到73种化合物。其中,微波干燥鸡粉共检出39种挥发性化合物,以醇类、萜烯类、酯类为主;真空干燥鸡粉共检出31种挥发性化合物,以萜烯类、酯类、醇类为主。对热反应鸡粉香气起主要贡献的杂环类化合物,微波干燥后峰面积增加31.79%,真空干燥后峰面积减少20.21%;醛类、萜烯类、醇类和酯类化合物在微波干燥后峰面积减少23.37%、32.16%、87.12%和89.32%,真空干燥后峰面积减少28.19%、82.82%、99.13%和92.55%。1200倍放大观察发现,微波干燥鸡粉表面共有孔洞131个,孔洞直径D₅₀为0.57 μm,孔洞总面积为1152 μm2;真空干燥鸡粉表面共有孔洞49个,孔洞直径D₅₀为1.42 μm,孔洞总面积为158 μm2。相比真空干燥而言,微波干燥具有干燥速率较高,挥发性风味物质损失较少的优势,且干燥过程中生成新的杂环类化合物使鸡粉风味得到增强。

Effects of Different Drying Methods on Various Flavor Compounds of Heat Reaction Chicken Powder

Microwave drying (800 W, 5 min) and vacuum drying (80℃, vacuum degree 0.01 MPa) were selected to prepare heat reaction chicken powder, and the changes of volatile flavor and surface morphology were analyzed during drying. The results showed that 73 compounds were detected before and after drying. A total of 39 volatile compounds were detected in microwave dried chicken powder, mainly alcohols, terpenes and esters. A total of 31 volatile compounds were detected in vacuum dried chicken powder, mainly terpenes, esters and alcohols. The main contribution to the aroma of heat reaction chicken powder was heterocyclic compound. After microwave drying, the peak area of heterocyclic compound increased by 31.79%, and decreased by 20.21% after vacuum drying. After microwave drying, the peak areas of aldehydes, terpenes, alcohols and esters decreased by 23.37%, 32.16%, 87.12% and 89.32%, and correspondingly reduced decreased by 28.19%, 82.82%, 99.13% and 92.55%. 1200 times magnification observation showed that there were 131 holes in chicken powder surface of microwave drying, and the diameter D₅₀ and the total area of the hole were 0.57 μm and 1152 μm2.There were 49 holes in chicken powder surface of vacuum drying, and the diameter D₅₀ and the total area of the hole were 1.42 μm and 158 μm2. Compared with vacuum drying, microwave drying had more advantages, such as higher drying rate and less loss of volatile flavor substances. Furthermore, the formation of new heterocyclic compounds during drying made the flavor of chicken powder enhanced.