鱿鱼松夹心酥的制作工艺及焙烤过程中的风味变化研究
Study on the process of crispy cake with shredded squid stuffing and its flavor changes during baking
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摘要: 以鱿鱼丝为夹心原料，开发了一种新型鱿鱼松夹心酥烘焙产品.采用单因素试验和正交试验，结合色泽、硬度和感官评价，研究不同添加量的白砂糖、棕榈油和蛋液对鱿鱼松夹心酥酥皮品质的影响，并采用真空辅助风味蒸发-固相微萃取联用技术，结合电子鼻检测鱿鱼松夹心酥在焙烤过程中的风味物质变化.结果表明：以低筋面粉质量为100%计，鱿鱼松夹心酥酥皮的最佳配方为白砂糖添加量10%，棕榈油添加量35%，蛋液添加量25%，照此配方制作的鱿鱼松夹心酥具有良好的色泽和质构品质；鱿鱼松夹心酥的质量和硬度在焙烤过程中随着水分含量的减少呈下降趋势；共鉴定出65种易挥发的风味物质，其中醇类13种，醛类16种，酮类7种，杂环类6种，其余23种；醇类、醛类、酮类为鱿鱼松夹心酥焙烤过程中生成的主要的风味物质，随着焙烤时间的增加，醇类物质含量逐渐下降，醛类物质含量呈先上升后下降的趋势，酮类物质含量变化较小.Abstract: A novel baking product called crispy cake with shredded squid stuffing was developed by using squid as stuffing material.Using single factor and orthogonal experiment,combining with color,hardness and sensory evaluation,the effect of different substitution of white granulated sugar,palm oil and egg liquid on crispy layer quality was studied and flavor component changes during baking process was studied by vacuum assisted flavor evaporation-solid phase micro extraction (VAFE-SPME) with electronic nose.The results showed that when low gluten flour content was counted as 100%,the crispy layer composed of 10% sugar,35% palm oil and 25% egg liquid could contribute to the optimal recipe with fine texture and color.The quality and hardness declined along with the decrease of water content during baking.A total of 65 volatile flavor compounds were identified during the baking process including thirteen kinds of alcohols,sixteen kinds of aldehydes,seven kinds of ketones,six kinds of heterocyclic compounds and twenty-three kinds of others.Alcohols and aldehydes were the main flavor compounds during baking.With the increase of baking time,the total content of alcohols declined gradually,aldehydes increased first and then declined and the content of ketones changed slightly.
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Key words:
- crispy cake with shredded squid stuffing /
- baked goods /
- color /
- hardness /
- flavor compound
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