摘要
采用正交实验优化了傣族竹筒饭的加工工艺条件,并通过顶空固相微萃取-气相色谱-质谱联用(HS-SPME-GC-MS)技术,分析了竹筒饭的风味成分。结果表明,在选用粳糯米、浸泡60 min、按照米水比1:0.8 g/mL、蒸煮40 min的条件下,所加工竹筒饭硬度适中、黏着性好、竹膜完整、清香可口。从粳糯米饭及香糯竹、金竹、毛竹3种竹筒饭中共鉴定出207种挥发性风味物质,其中含量大于1%的有54种。风味物质丰富度排序为毛竹竹筒饭>香糯竹竹筒饭>金竹竹筒饭。
In this research,orthogonal experiment was used to optimize the processing technology and the head space-solid phase microextraction-gas chromatograph-mass spectrometry(HS-SPME-GC-MS)was used to analyse the flavor components of traditional bamboo tube rice in China.The results were as follows:soaking time of glutinous rice was 60 min,rice to water ratio(g/mL)was 1:0.8,bamboo tube rice was steamed for 40 min.Then,the processed bamboo tube rice has good taste with moderate hardness,waxy adhesion,complete bamboo membrane,and delicious fragrance.A total number of 207 volatile flavor substances were identified from glutinous rice.Cephalostachyum pergracile bamboo tube rice(Cp-bamboo tube rice),Phyllostachys sulphurea bamboo tube rice(Ps-bamboo tube rice)and Phyllostachys heterocycle bamboo tube rice(Ph-bamboo tube rice),and 54 of them were more than 1%of the samples.The richness of flavor substances is ranked as Cp-bamboo tube rice>Ph-bamboo tube rice>Ps-bamboo tube rice.
作者
王琴
李秀芬
王秋萍
谭超
和劲松
龚加顺
WANG Qin;LI Xiufen;WANG Qiuping;TAN Chao;HE Jinsong;GONG Jiashun(College of Food Science and Technology,Yunnan Agricultural University,Kunming 650201,China)
出处
《食品科技》
CAS
北大核心
2020年第10期180-189,共10页
Food Science and Technology
基金
“十三五”国家重点研发计划子课题(2018YFD0400103-5)。
关键词
竹筒饭
加工工艺
品质特征
风味物质
bamboo tube rice
process
quality characteristics
flavor substance
