牡蛎酶解产物添加量对苏打饼干品质的影响

为探究牡蛎酶解产物添加量对苏打饼干品质的影响,制作牡蛎酶解产物添加量为0、2%、4%、6%、8%、10%的饼干,探究其在感官、色度、质构指标上的差别,并应用固相微萃取气相色谱质谱联用法对挥发性风味成分进行分析鉴定。结果表明:随着牡蛎酶解产物添加量的增加,饼干的外观形态、色泽、风味、组织、口感和综合评分呈现较大的分数差异。牡蛎酶解产物添加量为6%的饼干,呈现最好的外观形态、色泽、组织、口感和综合评分。添加牡蛎酶解产物的饼干,L^*值和b^*值均高于未添加的饼干,而a^*值均低于未添加的饼干。添加牡蛎酶解产物的饼干,硬度、内聚性和咀嚼性均高于未添加的饼干。未添加牡蛎酶解产物饼干中鉴定出24个风味成分,而6%牡蛎酶解产物饼干中鉴定出30个风味成分。添加6%牡蛎酶解产物饼干比未添加牡蛎酶解产物饼干的风味物质更加丰富。

Effects of Oyster Hydrolysates on the Quality of Soda Biscuits

In order to explore the effect of oyster hydrolysates on the quality of soda biscuits,the biscuits with 0,2%,4%,6%,8% and 10% oyster hydrolysates were prepared,and the differences in sensory,chroma and texture indexes were investigated. The volatile flavor components were analyzed and identified using headspace solid phase micro extraction and gas chromatography-mass spectrometry. The results showed that with increasing ratio of oyster hydrolysate,the appearance,color,flavor,texture,taste,and comprehensive score of the biscuits showed significant difference. The biscuits with 6% oyster hydrolysate showed the optimum appearance,color,texture,taste and comprehensive score. The L* value and b* value of the biscuits with inclusion of oyster hydrolysate were higher than those without oyster hydrolysate addition,while the a* values were lower than those biscuits without oyster hydrolysate. The hardness,cohesion and chewiness of biscuits with oyster hydrolysate were higher than those without oyster hydrolysate. Twenty-four flavor components were identified in biscuits without oyster hydrolysate,while thirty flavor components were identified in biscuits with 6% oyster hydrolysate. The biscuits with 6% oyster hydrolysate addition were richer in flavor than those without oyster hydrolysate.