含天然酵母粉发酵面包的营养与老化特性及风味化合物特征

采用质构仪（texture anylyzer,TA）、差示量热扫描仪（differential scanning calorimetry,DSC）、高效液相色谱（high performance liquid chromatography,HPLC）以及固相微萃取-气相色谱-质谱联用（solid phase microextraction-gas chromatographic-mass spectrometry,SPME-GC-MS）技术,以普通酵母发酵面包为对照,分析天然酵母发酵面包营养特性（主要是游离氨基酸含量）、老化特性和挥发性风味化合物的特征。结果表明：1）天然酵母发酵显著提高了面包中12 种游离氨基酸的含量,包括缬氨酸、蛋氨酸、苯丙氨酸、异亮氨酸、亮氨酸、赖氨酸等人体必需氨基酸;2）天然酵母发酵降低了面包贮藏期内的硬度和老化焓值,延缓了面包的老化;3）天然酵母发酵增加了面包中风味化合物的种类,出现D-柠檬烯、3,7-二甲基-1-辛醇和2-甲基-1-癸醇等新的风味化合物,同时使各类风味化合物的相对含量发生变化;4）天然酵母发酵提高面包的总体可接受度,并获得更高的感官评定得分。     

发酵葡萄干对面包烘焙特性及风味的影响

研究发酵葡萄干添加量为3.33％、6.67％、10％对面包烘焙特性的影响.并应用固相微萃取技术(SPME)和气相色谱-质谱联用技术(GC-MS)研究分别添加3.33％葡萄干或发酵葡萄干的面包和普通面包之间挥发性风味物质的差异.结果表明:发酵葡萄干的添加可以抑制面包芯水分的迁移,添加量越大,面包水分迁移速率越小;添加量为3.33％时,对面包比容和硬度的影响最小,与普通面包之间无显著性差异(P＜0.05).葡萄干发酵液面包含有甲乙酐、癸醛、2-甲基丁酸等12种独有的风味物质.2,3-丁二醇、糠醛、异戊酸、丙位庚内酯、反式-2,4-癸二烯醛、香叶基丙酮和丙位癸内酯共同存在于葡萄干面包与葡萄干发酵液面包中,而普通面包中未检出.     

发酵葡萄干对面包烘焙特性及风味的影响

研究发酵葡萄干添加量为3.33%、6.67%、10%对面包烘焙特性的影响。并应用固相微萃取技术（SPME）和气相色谱-质谱联用技术（GC-MS）研究分别添加3.33%葡萄干或发酵葡萄干的面包和普通面包之间挥发性风味物质的差异。结果表明:发酵葡萄干的添加可以抑制面包芯水分的迁移,添加量越大,面包水分迁移速率越小;添加量为3.33%时,对面包比容和硬度的影响最小,与普通面包之间无显著性差异（p<0.05）。葡萄干发酵液面包含有甲乙酐、癸醛、2-甲基丁酸等12种独有的风味物质。2,3-丁二醇、糠醛、异戊酸、丙位庚内酯、反式-2,4-癸二烯醛、香叶基丙酮和丙位癸内酯共同存在于葡萄干面包与葡萄干发酵液面包中,而普通面包中未检出。      

亚麻籽油营养特性、感官评价及主要挥发性物质分析

旨在为综合评价亚麻籽油提供参考,以不同产地的6份亚麻籽油为研究对象,对亚麻籽油的质量指标、营养特性(脂肪酸组成、生育酚含量)、感官评价(坚果味浓度)及挥发性物质进行分析。结果表明：亚麻籽油中α-亚麻酸含量为48.91%～54.35%,总生育酚含量为50.7～78.5 mg/100 g,其中α-生育酚含量最高;亚麻籽油坚果味分值在1.02～3.87之间;亚麻籽油主要挥发性物质有杂环类、醇类、醛类、腈类和酮类等化合物;亚麻籽油中坚果香味主要受挥发性物质中占比较大的杂环类化合物吡嗪类、呋喃类和吡咯类的影响。产地和加工工艺对亚麻籽油中α-亚麻酸含量、生育酚含量、坚果味分值和主要挥发性物质种类及含量均有显著影响。     

酵母菌对自然发酵酸面团面包中风味物质影响的研究

以添加不等量酵母菌（0，1，2，3g酵母菌／200g自然发酵剂）的自然发酵酸面团面包及非酸面团面包为研究对象，采用固相微萃取（SPME）技术分别提取样品中的挥发性风味物质，然后通过气相色谱-质谱（GC-MS）联用法进行鉴定：结果表明，44种挥发性物质存在于至少两种样品中，其中主要为醇类、酸类、醛类、酯类、烷烃类、酮类、烯类、芳香族化合物和杂环及含氮化合物。酸面团面包含一些独有的物质，如乙酸甲酯、4-丁酸丁交酯、1，2-苯二酸二乙酯和蚁酸丙酯等：酵母菌对自然发酵酸面团面包中主要挥发性风味物质有较大影响．如酸类物质的相对含量有所下降，醛类的含量增加，添加酵母菌的酸面团面包风味物质中酯类的比例低于不添加酵母菌的．     

几种添加剂对大米面包感官及质构特性的影响

对添加了羟甲基丙基纤维素(HPMC)、羧甲基纤维素(CMC)、海藻糖、黄原胶4种添加剂制成的大米面包的感官特性及质构特性进行了研究。结果表明,添加3%CMC对于大米面包品质有最明显的改善效果;HPMC对于改善大米面包品质较为明显;黄原胶对改善面包品质有作用,但不明显;海藻糖不适用于大米粉预糊化制作大米面包。     

不同品种大米粉对大米面包感官及质构特性影响的比较

米粉面包的开发不仅能解决消费者对新产品、新口味的需求,而且对大米的深加工具有重要的意义。以5种品种(辽粳294、辽河五、香糯1号、软糯、千米糯)的米粉为主要原料,对制成的大米面包的感官特性及质构特性进行比较。结果表明,通过比较不同品种的米粉为原料制成的大米面包的感官特性及质构特性,发现配方中含20%的软糯米粉制成的面包品质最佳。     

不同工艺乳饼挥发性风味物质及感官品质

采用固相微萃取法,结合气相色谱-质谱联用技术,对2种不同工艺乳饼中挥发性风味成分进行检测,共检出挥发性风味化合物44种,包括脂肪酸类13种、醇类8种、酯类7种、醛类6种、酮类3种、硫类3种、烯烃苯环类4种。优化贯筋藤工艺乳饼中丁酸含量35.90 mg/100 g,低于传统酸水工艺(p<0.05),而油酸、亚油酸、α-亚麻酸、乙酸乙酯含量均高于传统酸水工艺中相应成分的含量(p<0.05)。感官品质分析结果表明,优化工艺乳饼色泽鲜亮、口感细腻、质地均匀(p<0.05),具有乳饼特有滋气味(p<0.05),较传统酸水工艺产品的感官质量得到提升。     

啤酒风味物质变化与感官品尝关系的研究

通过定期检测啤酒中主要风味物质含量的变化,研究了啤酒贮藏期间的风味改变。结果发现,啤酒在室温贮藏6个月中,乙醛、二甲基硫、挥发性酯类和高级醇等风味物质都出现了明显的变化,其中乙醛增加了15.4%,二甲基硫增加了34.8%,挥发性酯类的减少了9.9%,总高级醇的减少了6.6%。为研究啤酒风味变化与感官品尝的相关性,建立了BP神经网络评分预测系统,取得较好效果。     

芜菁粉对牛肉丸感官及风味的影响

联用顶空固相微萃取(HS-SPME)法和气相色谱-质谱联用(GC-MS)法提取芜菁牛肉丸的挥发性风味物质,并进行分析和鉴定.结果表明:未添加芜菁粉的牛肉丸检测出的风味物质有27种,最优芜菁粉添加量的牛肉丸检测出的风味物质有30种.与未添加芜菁粉的牛肉丸相比,2％芜菁粉添加量的牛肉丸挥发性风味物质中烷烃类物质变化明显,多...     

Relationships Between Sensory Flavor Evaluation and Volatile and Nonvolatile Compounds in Commercial Wheat Bread Type Baguette

ABSTRACT:  A sensorial evaluation was carried out on the flavor of wheat bread using a test of consumer acceptance for this type of product. The 5 samples evaluated corresponded to prebaked baguettes from the main brands marketed in Spain. At the same time, headspace analysis using a solid-phase microextraction (SPME) method was used to assess the volatile components of the bread crumb as well as other components, such as salt, lactic acid, and total titratable acidity (TTA), which could affect the flavor. The results of the sensorial analysis indicate that there are no significant differences between the samples. Nevertheless, the content of volatile and nonvolatile compounds shows certain variations that correlate with the flavor scores. In general, the alcohol, ketone, and salt contents are considered positive, whereas the aldehyde and acid contents, including lactic acid, are considered negative. The main conclusions obtained were that for this type of bread, consumers tend to prefer products with a greater degree of fermentation by yeasts, without secondary fermentation by lactic acid bacteria. However, considering the geographic differences regarding these preferences, it will be necessary to perform further tests to establish the acceptance of different types of bread.     

鸡肉香精感官评价研究

采用模糊数学法对鸡肉香精的感官质量进行综合评定,结果表明,一种鸡肉香精的综合评定级别为优,该方法能客观的做出评价结论。     

添加剂对面包老化的影响

综述了添加淀粉酶、乳化剂、起酥油、可溶性蛋白、戊聚糖和水解胶体等品质改良剂对面包老化的影响,根据不同面粉的要求正确、合理选用一种或几种添加剂,能达到延缓面包老化的目的。     

发酵及添加鸡脂肪对鹿肉干营养特性和风味的影响

为改善传统发酵鹿肉干品质和风味的缺陷,向复配发酵剂(无戊糖片球菌:木糖葡萄球菌:植物乳杆菌=2:2:1)发酵的鹿肉干加入一定量的鸡脂肪,比较不发酵不加脂、发酵不加脂和发酵加脂三组鹿肉干的营养特性和风味的差异.结果表明:通过感官综合分析鸡脂肪最佳添加量为2％;发酵加脂组和不发酵不加脂组L*值分别为20.13和19.67,...     

Heat Intensity and Warmed-over Flavor in Precooked Chicken Patties Formulated at 3 Fat Levels and 3 Pepper Levels

ABSTRACT: Heat intensity and warmed-over flavor (WOF) were evaluated to determine the effects the composition of precooked, chopped, and formed chicken patties would impart on the perception of red pepper heat and the development of oxidation. Patties were formulated at 5%, 7%, and 9% fat with marinade formulated at 0%, 0.2%, and 0.4% pepper. A trained sensory panel assessed the heat intensity over 3 min using time intensity evaluation. Heat and WOF intensities of the patties were measured 5 times over a 9-wk storage period. As fat level increased, total time intensity and time to maximum heat intensity increased. Patties formulated at 7% and 9% fat were perceived to be more intense in heat than the 5% fat patties. Patties formulated at 0.2% and 0.4% pepper had less intense WOF than patties with 0% pepper level. Chemical measurement of oxidation (thiobarbituric acid numbers) indicated that increasing pepper content decreased malonaldehyde content. Incorporation of pepper into a chopped and formed meat product requires a higher pepper content at lower fat levels to impart the same level of heat intensity as in patties of higher fat level. Increasing the pepper content also will aid in decreasing production of malonaldehyde in a precooked meat product, thereby reducing the intensity of warmed-over flavor as perceived by the consumer.     

馒头老化指标的初步研究

研究了馒头在储存过程中物理化学特性的变化并进行了相关性分析，初步确定馒头芯的硬度与弹性、馒头瓤上清液中干物质和蛋白质含量以及上清液与碘试剂络合吸光度为馒头老化的代表指标。     

Development of Co-Culture Sourdough Systems for Improving Bread Quality and Delaying Staling

Six different blends of lactic acid bacterial cultures (Lactobacillus plantarum or Pediococcus cerevisiae) combined with Saccharomyces cerevisiae were used as co-culture for preparing sourdoughs. These prefermented sourdoughs were applied for producing pan breads. Acidification power, leavening ability, and microbial counts were conducted at different sour fermentation intervals. The highest acidification power in sourdoughs were recorded when 2% w_d/w_d (dry weight of cells/dry weight of flour) of either L. plantarum or P. cerevisiae was used in combination with 2% w_d/w_d S. cerevisiae. The leavening ability of sourdoughs was significantly (p < 0.05) enhanced by increasing the addition percentage of the studied LAB. According to staling rate, physical, and sensory characteristics, the best two treatments were obtained when the co-culture of 2% w_d/w_d S. cerevisiae with 4% w_d/w_d L. plantarum or 4% w_d/w_d P. cerevisiae were used. These two treatments were successfully applied in production of the flat bread. According to staling rate, physical and sensory characteristics, sourdough prefermented with 2% w_d/w_d S. cerevisiae combined with 4% w_d/w_d L. plantarum was the best treatment for preparing of flat bread. Overall the co-culture of L. plantarum and with S. cerevisiae might be a useful tool for preparing sourdough starter that was most effective for improving sensory and physical properties of both pan and flat bread. In addition it can help extend the shelf life by delaying bread staling and inhibiting mold spoilage.     

添加猪油对馒头品质的改善

研究了猪油对酵母发酵性能,馒头品质及馒头老化的影响。实验结果表明,猪油能增加面团的膨发体积,改善馒头体积,色泽和组织结构,并在延缓馒头化方面起到了一定作用。