| 烘烤对米饮料中风味成分的影响 |
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| 引用本文： | 杨娟娟,王立,马晓佩,涂清荣,张晖,姚惠源. 烘烤对米饮料中风味成分的影响[J]. 粮食与饲料工业, 2009, 0(7) |
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| 作者姓名： | 杨娟娟 王立 马晓佩 涂清荣 张晖 姚惠源 |
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| 作者单位： | 江南大学食品学院,食品科学与工程国家重点实验室,江苏,无锡,214122 |
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| 基金项目： | 江苏省农业科技成果转化专项资金项目 |
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| 摘 要： | 以黑米和大米为原料制作米饮料,通过对原料进行烘烤以改善饮料风味.利用扫描电子显微镜观察烘烤前后米颗粒的变化,然后利用顶空固相微萃取(HS-SPME)、气相色谱-质谱(GC-MS)、气相色谱-噢闻(GC-O)等方法对所制成米饮料的挥发性风味成分的变化进行了测定,探讨了烘烤工艺对米饮料挥发性风味成分的影响.实验结果表明,相对于未烘烤原料,烘烤后原料制作的饮料,产生了大量的吡嗪类风味物质,这些成分赋予饮料浓郁的烘烤香气,原因可能是由于在烘烤过程中淀粉、蛋白质、脂肪受热后发生一定的降解而相互作用.
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| 关 键 词： | 黑米饮料 大米饮料 气相色谱-质谱 顶空固相微萃取 气相色谱-嗅闻 |
Effect of Roasting on the Flavor of Rice Beverages |
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| Abstract: | Rice beverages were made of rice and black rice as raw materials,and the flavor of beverages were improved by roasting the raw materials.The changes of rice grains before and after roasting were observed with a scanning electron microscope,and then the changes of volatile flavor components of rice beverages were determined by Headspace Solid Phase Micro-extraction(HS-SPME),Gas Chromatography-mass spectrometry(GC-MS and GC-O),gas chromatography-olfactrometry(GC-O) etc.and the effect of roasting process on vo... |
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| Keywords: | black rice beverage rice beverage gas chromatography-mass spectrometry headspace-solid phase micro-extraction gas chromatography-olfactometry |
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