摘要
为进一步提高椰子的综合利用价值,以纯椰浆作为主要原料,通过单因素试验和响应面法对发酵椰子布丁的发酵条件进行优化,并采用固相微萃取-气相色谱-质谱联用技术结合主成分分析法对发酵椰子布丁的特征风味成分进行分析。结果表明,发酵椰子布丁的最佳工艺为:椰浆用量80%,果胶添加量4 g·L^(-1),发酵温度43℃。在此条件下制备的发酵椰子布丁感官得分为82分,凝胶强度56.32 g·cm^(-2),所得产品表面光滑,呈乳白色,口感爽滑弹性适中,椰香味浓郁。风味物质对比分析发现,发酵椰子布丁以酯类物质为主导,相对含量达95.28%,其中发酵椰子布丁的主要特征风味物质为丁位辛内酯和十一酸乙酯,这使得发酵椰子布丁滋味更加厚重浓香。
In order to further improve the comprehensive utilization value of coconut,coconut milk was used as the main raw material to optimize the fermentation conditions of fermented coconut pudding by single factor test and response surface method,and solid phase microextraction-gas chromatography-mass spectrometry combined with principal component analysis was used to analyze characteristic flavor components of the fermented coconut pudding.The results showed that,the optimal technology of the fermented coconut pudding was as followed:coconut milk amount 80%,adding amount of pectin 4 g·L-1,and fermentation temperature 43℃.Under these conditions,the sensory score of fermented coconut pudding was 82,and the gel strength was 56.32 g·cm-2.And the product had smooth appearance,milky white color,refreshing and smooth taste,medium elasticity,and rich coconut flavor.Comparative analysis of flavor materials showed that the fermented coconut pudding was dominated by esters,and the relative content was 95.28%.Among which the main characteristic flavor compounds were delta-octalactone and ethyl undecanoate,which offered the fermented coconut pudding heavy taste and rich aroma.
作者
雷文平
周辉
吴坤
周杏荣
游善兵
刘成国
LEI Wen-ping;ZHOU Hui;WU Kun;ZHOU Xing-rong;YOU Shan-bing;LIU Cheng-guo(College of Food Science and Technology,Hunan Agricultural University,Changsha 410128,China;Hunan Provincial Key Laboratory of Food Science and Biotechnology,Changsha 410128,China;Hunan Nanshan Dairy Co.,Ltd.,Shaoyang 422599,China)
出处
《保鲜与加工》
CAS
北大核心
2020年第5期135-142,共8页
Storage and Process
基金
湖南省战略性新兴产业科技攻关与重大科技成果转化项目(2017GK4032)。
