膨化玉米复合粉配方优化及挥发性风味物质分析

目的:通过复配改善膨化玉米粉的风味及冲调性。方法:采用D-最优混料设计，向膨化玉米粉中加入不同比例的膨化小米粉、炒制红米粉、膨化大米粉和膨化黑米粉，从冲调结块率、黏度、感官评分、挥发性风味物质变化等角度对复合粉进行分析评价，并利用气相质谱技术分析不同样品的香味成分。结果:复合粉的配方为膨化玉米粉50.8%、膨化小米粉8.8%、炒制红米粉0.5%、膨化大米粉19.9%、膨化黑米粉20.0%。较单一膨化玉米粉而言，复合粉结块率降低为0.52%、黏度升高为2 880 mPa·s,感官评分87.84分，冲调性能得到极大的改善。复配后的膨化玉米粉具有青香和更浓的坚果香，风味物质增多，其中醛类物质增加最为明显。结论:复配后的膨化玉米粉冲调品质得到改善，挥发性风味物质增加。

Formula optimization and volatile flavor substance analysis of extruded corn flour composite powder

Objective: This study aimed to improve the flavor and solubility of extruded corn flour by compounding. Methods: D-optimal mixture design was used to add different proportions of puffed millet flour, fried red rice flour, puffed rice flour, and puffed black rice flour, into puffed corn flour. The composite powder was analyzed and evaluated from the perspectives of caking rate, viscosity, sensory score, and volatile flavor substance changes. The aroma components of different samples were analyzed by gas chromatography-mass spectrometry. Results: The formula of compound powder was as follows: expanded corn flour 50.8%, expanded millet flour 8.8%, fried red rice flour 0.5%, expanded rice flour 19.9%, and expanded black rice flour 20.0%. Compared with the single extruded corn flour, the caking rate of the composite powder was reduced to 0.52%, the viscosity was increased to 2 880 mPa·s, the sensory score was 87.84 points, and the blending performance was also significantly improved. The flavor substances in the compounded extruded corn flour, such as a green aroma and a nut aroma was increased. To be noticed, the increasing of aldehydes is the most obvious. Conclusion: The quality of the compounded extruded corn flour was improved, and the volatile flavor substances were increased.