摘要
分析了市场主要品牌红烧牛肉面粉包及酱包中主要挥发性风味成分,并考察面体中主要成分淀粉、蛋白质及油脂对挥发性风味成分的影响,结果表明:从方便面酱包、粉包中分别检测出36种和25种挥发性风味物质,且酱包中风味物质强度比粉包中大。小麦淀粉和棕榈油对风味化合物有结合作用,能够减弱风味化合物强度,大豆蛋白对多数风味化合物的影响不大,对部分风味化合物有增强的作用。本研究结果为方便面中部分添加剂的升级改良及替换提供基础数据,以满足消费者对产品健康、营养、方便、美味的诉求。
Studies on analyzed main volatile flavor components in the flour bag and soy sauce of market major brands, meanwhile the effect of the main ingredient of starch, protein and fat on the volatile flavor components was also investigated. The results showed that 36 and 25 kinds of volatile flavor compounds were detected in the sauce, powder package of instant noodle respectively. The flavor intensity in soy sauce was stronger than that in powder packets. Wheat starch and palm oil have a combined effect on flavor compounds, which can reduce the strength of flavor compounds,and soy protein has little effect on the majority of flavor compounds, and the effect of some flavor compounds is also enhanced. This study will provide basic data for the upgrading and replacement of some additives in instant noodles, to meet consumer demand for health, nutrition, convenience and delicious.
作者
朱运平
刘野
李秀婷
丁克芳
罗之纲
王秋燕
Zhu Yunping;Liu Ye;Li Xiuting;Ding Kefang;Luo Zhigang;Wang Qiuyan(Beijing Advanced Innovation Center for Food Nutrition and Human Health （BTBU）, Beijing 100048;Beijing Engineering and Technology Research Center of Food Additives （BTBU）, Beijing 100048;Beijing Laboratory for Food Quality and Safety （BTBU）, Beijing 100048;Tianjin Top Education Consulting Co., Ltd, Tianjin 300457)
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2018年第4期261-269,共9页
Journal of Chinese Institute Of Food Science and Technology
基金
国家自然科学基金项目(31571872)
"十二五"农村领域国家科技计划项目(2012BAD37B07
2012BAD37B07-06)
北京市属高等学校创新团队建设与教师职业发展计划项目(IDHT20130506)
关键词
方便面
风味
淀粉
蛋白质
油脂
instant noodles
flavor
starch
protein
oil
