| 热风联合压差膨化干燥对苏99-8毛豆仁风味和品质的影响 |
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| 引用本文： | 李大婧,卓成龙,江宁,刘春泉.热风联合压差膨化干燥对苏99-8毛豆仁风味和品质的影响[J].核农学报,2010,24(6):1219-1225. |
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| 作者姓名： | 李大婧 卓成龙 江宁 刘春泉 |
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| 作者单位： | 1. 江苏省农业科学院农产品加工研究所,江苏,南京,210014;东北林业大学林学院,黑龙江哈尔滨150040;国家农业科技华东(江苏)创新中心农产品加工工程技术研究中心，江苏,南京,210014
2. 江苏省农业科学院农产品加工研究所,江苏,南京,210014;国家农业科技华东(江苏)创新中心农产品加工工程技术研究中心,江苏,南京,210014 |
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| 基金项目： | 江苏省农业科技自主创新资金项目 |
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| 摘 要： | 使用固相微萃取(HS/SPME)-气质联用(GC/MS)技术对苏99-8毛豆仁鲜样和热风干燥毛豆仁挥发性成分进行分析，同时对2种干燥产品的感官品质、营养成分含量和质构特性进行比较。结果表明，在毛豆仁鲜样、热风干燥和热风联合压差膨化干燥制备的毛豆仁产品中分别检测出32、31、35种风味成分。鲜样中(Z)-3-己烯醇、正己醛、(E)-2-己烯醛、1-辛烯-3酮和1-戊烯-3酮对其风味相对贡献较大。热风联合压差膨化干燥后毛豆仁醛类化合物明显增多，出现了杂环类、酯类、酸类及含硫化合物，2-庚烯醛、正己醛、正戊醛、1-辛烯-3-醇、2-辛烯醇、1-辛烯-3酮、乙酸异丙烯酯、2,3,5-三甲基吡嗪和2,6-二甲基吡嗪、二甲基亚砜对热风联合压差膨化干燥后毛豆仁风味贡献较大，使毛豆具有较浓的豆类清香味和浓厚的焙烤香气，造就了热风联合压差膨化干燥毛豆仁脆粒的独特风味。热风联合压差膨化干燥毛豆仁的感官品质和质构特性明显优于热风干燥毛豆仁。
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| 关 键 词： | 毛豆仁 热风联合压差膨化干燥 风味成分 品质 |
EFFECT OF HOT AIR AND EXPLOSION PUFFING COMBINED DRYING METHOD ON FLAVOR COMPOUNDS AND QUALITY OF SU 99-8 GREEN SOYBEAN |
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| LI Da-jing,ZHUO Cheng-long,Jiang Ning,LIU Chun-quan.EFFECT OF HOT AIR AND EXPLOSION PUFFING COMBINED DRYING METHOD ON FLAVOR COMPOUNDS AND QUALITY OF SU 99-8 GREEN SOYBEAN[J].Acta Agriculturae Nucleatae Sinica,2010,24(6):1219-1225. |
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| Authors: | LI Da-jing ZHUO Cheng-long Jiang Ning LIU Chun-quan |
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| Institution: | 1. Institute of Farm Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, Jiangsu 210014;
2. College of Forestry, Northeast Forestry University, Harbin Heilongjiang 150040;
3.Engineering Research Center for Agricultural Products Processing, National Agricultural Science and Technology
Innovation Center in East China, Nanjing, Jiangsu 210014 |
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| Abstract: | Flavor compounds of Su 99-8 fresh green soybean, green soybean of hot air drying and hot air and explosion puffing combined drying method were analyzed by HS-SPME and GC/MS. The sensory qualities, nutrient contents and texture properties of two drying products were compared. The results showed that a total of 32, 31, 35 compounds were detected in fresh sample and two drying products, respectively. (Z)-3-Hexen-1-ol, hexanal, (E)-2-hexenal, 1-octen-3-one and 1-penten-3-one made great contribution to fresh sample. Compared with fresh sample, the contents of aldehydes increased obviously after hot air and explosion puffing combined ying treatment, and sulfur，esters, acids and heterocyclic compounds were found. 2-Heptenal, hexanal, pentanal, 1-octen-3-ol, 2-octen-1-ol, 1-octen-3-one, 1-propen-2-ol acetate, 2,3,5-trimethyl-pyrazine and 2,6-dimethylpyrazine made great contribution to green soybeans of hot air and explosion puffing combination drying method, which give off strong aromatic of and baking flavor. Sensory qualities and texture properties of green soybear of hot air and explosion puffing combined drying treatments were superior to that of hot air dried product. |
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| Keywords: | green soybean hot air and explosion puffing combination drying flavor compound quality |
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