不同商业酵母馒头发酵风味及品质分析
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摘要
利用固相微萃取与气质(SPME-GC-MS)联用技术对五种商业酵母馒头进行风味物质测定,并通过模糊数学综合评价法对样品进行感官评价。结果显示,商业酵母发酵馒头中的挥发性成分种类相似;通过主成分分析(PCA)可知不同种类酵母发酵馒头关键性风味物质存在差异;结合聚类分析(CA)发现不同种类干酵母、半干酵母制得的发酵馒头风味差异明显,不同种类鲜酵母添加量较少、面团醒发时间较短时,其发酵馒头风味相似度很高,只有增大酵母添加量并延长醒发时间,不同种类鲜酵母发酵馒头风味才会发生显著性变化。在感官评价中,干酵母评价分数要优于鲜酵母。基于感官评价、主成分分析和聚类分析得出结论:选择不同酵母品种,通过控制酵母添加量和醒发时间可显著影响馒头的风味及品质。
The flavor substances of the steamed breads fermented by five commercial yeasts were determined by SPME-GC-MS, and sensory evaluation on each sample was analyzed by fuzzy mathematics comprehensive evaluation method. The test results showed that the volatile components in steamed breads by commercial yeasts were similar. Through the principal component analysis(PCA), it was found that there were differences in the key flavor substances of steamed breads fermented by different yeasts. Combined with cluster analysis(CA), there were significant differences between steamed breads fermented by dry yeast and semi-dry yeast. When the addition of bulk yeast(fresh yeast) was small and the waking time of the dough was short, the similarity of the steamed bread was very high. Only by increasing the amount of fresh yeast and extending the waking time of the dough, different types of steamed breads had significant changes. In the sensory evaluation, the sensory score of steamed breads by commercial dry yeast was better than that by commercial fresh yeast. Based on sensory evaluation, principal component analysis and cluster analysis, it is concluded that the flavor and quality of steamed bread could be significantly affected by yeast addition and waking time.
The flavor substances of the steamed breads fermented by five commercial yeasts were determined by SPME-GC-MS, and sensory evaluation on each sample was analyzed by fuzzy mathematics comprehensive evaluation method. The test results showed that the volatile components in steamed breads by commercial yeasts were similar. Through the principal component analysis(PCA), it was found that there were differences in the key flavor substances of steamed breads fermented by different yeasts. Combined with cluster analysis(CA), there were significant differences between steamed breads fermented by dry yeast and semi-dry yeast. When the addition of bulk yeast(fresh yeast) was small and the waking time of the dough was short, the similarity of the steamed bread was very high. Only by increasing the amount of fresh yeast and extending the waking time of the dough, different types of steamed breads had significant changes. In the sensory evaluation, the sensory score of steamed breads by commercial dry yeast was better than that by commercial fresh yeast. Based on sensory evaluation, principal component analysis and cluster analysis, it is concluded that the flavor and quality of steamed bread could be significantly affected by yeast addition and waking time.
引文
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[24] REHMAN S, PATERSON A, PIGGOTT J. Flavour in sourdough breads:a review[J]. Trends Food Sci Technol, 2006, 17(10):557-566.
[25] HEINIO R L, KATINA K, WILHELMSON A, et al. Relationship between sensory perception and flavour-active volatile compounds of germinated, sourdough fermented and native rye following the extrusion process[J]. LWT-Food Sci Technol, 2003, 36(5):533-545.
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[27] BUTTERY R G, TURNBAUGH J G, LING L C. Contribution of volatiles to rice aroma[J]. J Agr Food Chem, 1988, 36(5):1006-1009.
[28] SANSONE-LAND A, TAKEOKA G, SHOEMAKER C F. Volatile constituents of commercial imported and domestic black-ripe table olives(Olea europaea)[J]. Food Chem, 2014, 149(8):285-295.
[29] GU S Q, WANG X C, TAO N P, et al. Characterization of volatile compounds in different edible parts of steamed Chinese mitten crab(Eriocheir sinensis)[J]. Food Res Int, 2013, 54(1):81-92.
[30] PINO J A, TOLLE S, GOK R, et al. Characterisation of odour-active compounds in aged rum[J]. Food Chem, 2012, 132(3):1436-1441.
[31]庞雪莉,胡小松,廖小军,等. FD-GC-O和OAV方法鉴定哈密瓜香气活性成分研究[J].中国食品学报,2012,12(6):174-182.
[32]陈海涛,孙杰,蒲丹丹,等. OAV和GC-MS-O法鉴定内蒙古风干牛肉风味活性物质[J].食品工业科技,2016,37(15):304-308.
[33]刘登勇,周光宏,徐幸莲.确定食品关键风味化合物的一种新方法:“ROAV”法[J].食品科学,2008,29(7):370-374.
[34] SCHIFFMAN S S, BENNETT J L, RAYMER J H, et al. Quantification of odors and odorants from swine operations in North Carolina[J]. Agr Forest Meteorol, 2001, 108(3):213-240.
[2] WU C, LIU R S, HUANG W N, et al. Effect of sourdough fermentation on the quality of Chinese Northern-style steamed breads[J]. J Cereal Sci,2012, 56(2):127-133.
[3] KIM Y, HUANG W, ZHU H, et al. Spontaneous sourdough processing of Chinese northern-style steamed breads and their volatile compounds[J].Food Chem, 2009, 114(2):685-692.
[4]李里特,薛佳.论传统小麦面食的现代化与工业化[J].粮食与食品工业,2010,17(5):7-10.
[5]李里特.中国传统发酵面制品创新与面食现代化[J].粮食与食品工业,2009,16(5):1-3.
[6] LIU T J, LI Y, SADIQ F A, et al. Predominant yeasts in Chinese traditional sourdough and their influence on aroma formation in Chinese steamed bread[J]. Food Chem, 2018, 242:404-411.
[7]师雨梦,滕超,汤回花,等.八种不同酵母发酵对馒头品质的影响[J].食品工业科技,2017,38(21):263-267.
[8] IBANEZ E, LOPEZ-SEBASTIAN S, RAMOS E, et al. Analysis of volatile fruit components by headspace solid phase microextraction[J].Food Chem, 1998, 63(2):281-286.
[9] PELLATI F, BENVENUTI S, YOSHIZAKI F, et al. Headspace solidphase microextraction-gas chromatography-mass spectrometry analysis of the volatile compounds of Evodia species fruits[J]. J Chromatogr A,2005, 1087(1/2):265-273.
[10]季德胜,郑桂青,等.顶空固相微萃取-气相色谱-质谱联用分析辣椒油中的风味物质[J].现代食品科技,2017(6):276-284.
[11]孙圳,韩东,张春晖,等.定量卤制鸡肉挥发性风味物质剖面分析[J].中国农业科学,2016,49(15):3030-3045.
[12]彭邦远,张洪礼.热处理刺梨汁香气物质的SPME-GC-MS检测与主成分分析[J].食品科学,2018,39(6):230-236.
[13] PENG B Y, ZHANG H L. Analysis of volatile aroma compounds of heated rosa roxbuighii tratt juice by solid-phase microextraction combined with gas chromatography-mass spectrometry and principal component analysis[J]. Food Sci, 2018, 39(6):230-236.
[14]杨炜,蔺艳君,等.小麦馒头品质评价方法优化[J].中国科学技术学报,2016,34(2):31-38.
[15]安渊.南方馒头实验室制作方法和感官评价体系研究[D].郑州:河南工业大学,2010.
[16] NELLES O. Nonlinear system identification:from classical approaches to neuralnetworks and fuzzy models[J]. Appl Therapeut, 2001, 6(7):717-21.
[17]李玉珍,肖怀秋.模糊数学评价在食品感官评价中的应用[J].中国酿造,2016,35(5):16-19.
[18] H魻HLE U, RODABAUGH S E. Mathematics of fuzzy sets:logic, topology, and measure theory[M]. Penguin random house:Handbooks of Fuzzy Sets, 1999.
[19] MAKHOUL S, ROMANO A, CAPOZZI V, et al. Volatile compound production during the bread-making process:effect of flour, yeast and their interaction[J]. Food Bioprocess Technol, 2015, 8(9):1925-1937.
[20]刘晨,孙庆申,等. 3种不同发酵剂馒头风味物质比较分析[J].食品科学,2015,36(10):150-153.
[21] SARKIS J R, BOUSSETTA N, TESSARO I C, et al. Application of pulsed electric fields and high voltage electrical discharges for oil extraction from sesame seeds[J]. J Food Eng, 2015, 153:20-27.
[22] P魪TEL C, ONNO B, PROST C, et al. Sourdough volatile compounds and their contribution to bread:a review[J]. Trends Food Sci Technol,2017, 59:105-123.
[23]何晓赟,闫博文.乳酸菌发酵对馒头香气特征的影响[J].现代食品科技,2017,33(1):179-184.
[24] REHMAN S, PATERSON A, PIGGOTT J. Flavour in sourdough breads:a review[J]. Trends Food Sci Technol, 2006, 17(10):557-566.
[25] HEINIO R L, KATINA K, WILHELMSON A, et al. Relationship between sensory perception and flavour-active volatile compounds of germinated, sourdough fermented and native rye following the extrusion process[J]. LWT-Food Sci Technol, 2003, 36(5):533-545.
[26]孙宝国.食用调香术[M].北京:化学工业出版社,2010:21-26.
[27] BUTTERY R G, TURNBAUGH J G, LING L C. Contribution of volatiles to rice aroma[J]. J Agr Food Chem, 1988, 36(5):1006-1009.
[28] SANSONE-LAND A, TAKEOKA G, SHOEMAKER C F. Volatile constituents of commercial imported and domestic black-ripe table olives(Olea europaea)[J]. Food Chem, 2014, 149(8):285-295.
[29] GU S Q, WANG X C, TAO N P, et al. Characterization of volatile compounds in different edible parts of steamed Chinese mitten crab(Eriocheir sinensis)[J]. Food Res Int, 2013, 54(1):81-92.
[30] PINO J A, TOLLE S, GOK R, et al. Characterisation of odour-active compounds in aged rum[J]. Food Chem, 2012, 132(3):1436-1441.
[31]庞雪莉,胡小松,廖小军,等. FD-GC-O和OAV方法鉴定哈密瓜香气活性成分研究[J].中国食品学报,2012,12(6):174-182.
[32]陈海涛,孙杰,蒲丹丹,等. OAV和GC-MS-O法鉴定内蒙古风干牛肉风味活性物质[J].食品工业科技,2016,37(15):304-308.
[33]刘登勇,周光宏,徐幸莲.确定食品关键风味化合物的一种新方法:“ROAV”法[J].食品科学,2008,29(7):370-374.
[34] SCHIFFMAN S S, BENNETT J L, RAYMER J H, et al. Quantification of odors and odorants from swine operations in North Carolina[J]. Agr Forest Meteorol, 2001, 108(3):213-240.
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