中国农业科学 ›› 2016, Vol. 49 ›› Issue (24): 4772-4784.doi: 10.3864/j.issn.0578-1752.2016.24.009

• 贮藏·保鲜·加工 • 上一篇    下一篇

蛹虫草复合谷物杂粮膨化产品品质特性

胡秋辉1,仲 磊1,杨文建1,裴 斐1,方 勇1,马 宁1,汤晓智1,赵立艳2,杨方美2

 
  

  1. 1南京财经大学食品科学与工程学院/江苏省现代粮食流通与安全协同创新中心/江苏高校粮油质量安全控制及深加工重点实验室,南京 210023
    2南京农业大学食品科学技术学院,南京 210095
     
  • 收稿日期:2016-08-01 出版日期:2016-12-16 发布日期:2016-12-16
  • 作者简介:胡秋辉,Tel:025-86718519;E-mail:qiuhuihu@njue.edu.cn
  • 基金资助:
    国家现代农业产业技术体系建设专项(CARS-24)、江苏高校优势学科建设工程资助项目(PAPD)

Properties of the Extruded Products of Cereal Grains Compounded with Cordyceps militaris

HU Qiu-hui1, ZHONG Lei1, YANG Wen-jian1, PEI Fei1, FANG Yong1, MA Ning1, TANG Xiao-zhi1, ZHAO Li-yan2, YANG Fang-mei2   

  1. 1College of Food Science and Engineering, Nanjing University of Finance and Economics/Collaborative Innovation Center for Modern Grain Circulation and Safety /Key Laboratory of Grains and Oils Quality Control and Processing of Jiangsu Province, Nanjing 210023
    2College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095
  • Received:2016-08-01 Online:2016-12-16 Published:2016-12-16

摘要: 【目的】优化5种谷物杂粮粉的混合比例并添加蛹虫草制成蛹虫草复配谷物杂粮粉,采用双螺杆挤压工艺制成蛹虫草复合谷物杂粮膨化产品,并研究蛹虫草对膨化产品品质特性的影响,为开发营养全面和功能互补型的食用菌复合谷物杂粮产品提供技术支撑。【方法】采用线性规划功能优化5种谷物杂粮的营养配方,对比分析谷物杂粮和蛹虫草复合谷物杂粮膨化产品的蛋白质、脂肪、矿物质、膳食纤维、硬度、色差和氨基酸含量等品质特性的变化,利用电子鼻从宏观角度检测谷物杂粮膨化产品和蛹虫草复合谷物杂粮膨化产品的气味差异,并在宏观评价的基础上,结合GC-MS对两种产品的挥发性成分进行具体分析鉴定。【结果】蛹虫草粉和谷物杂粮粉按照1﹕10的质量比混合,其中谷物杂粮粉的配比为:大米粉60%、黄豆粉5%、薏米粉10%、红豆粉10%、糯米粉15%,添加蛹虫草的谷物杂粮膨化产品的热量、碳水化合物含量显著降低(P<0.05),蛋白质、灰分、钾、钙、钠等矿物质含量显著上升。与谷物杂粮膨化产品相比,蛹虫草复合谷物杂粮膨化产品的硬度显著上升,脆度显著下降,粘度、弹性和咀嚼性没有显著性差异,而L*值显著降低,a*值、b*值、△E值和必需氨基酸总量(TEAA)显著升高;蛹虫草复合谷物杂粮膨化产品的总必需氨基酸和总氨基酸的比值(TEAA/TAA)、总必需氨基酸和非必需氨基酸的比值(TEAA/NEAA)、氨基酸比值系数分(SRC)、必需氨基酸指数分别达到40%、60%、0.54、1.08,符合FAO/WHO标准模式,表明添加蛹虫草不仅对膨化产品的感官特性具有显著影响,而且能改善谷物杂粮膨化产品的营养价值。电子鼻对谷物杂粮膨化产品和蛹虫草复合谷物杂粮膨化产品的气味有较好的响应,可以显著区分两种产品的气味特征;GC-MS结果表明添加蛹虫草前后的谷物杂粮膨化产品的挥发性物质分别为27种和31种,其中酯类、咔唑类、醚类、炔烃类、吡咯类和帕罗昔丁这六类物质是蛹虫草复合谷物杂粮膨化产品中特有的挥发性成分,主要是异氰酸丙酯,1,2:7,8-二苯并咔唑,二乙二醇乙醚,5-甲基-1-己炔和N-甲基吡咯;对蛹虫草挥发性气味贡献最大的是2-戊基呋喃、3-辛烯-2-酮、十二烷和十三烷。【结论】挤压蛹虫草复配谷物杂粮粉而获得的膨化产品较传统粮食加工制品在质构、营养和风味等品质特性方面有了显著地改善,以谷物杂粮为载体的新型复合产品可弥补传统膨化食品在口感、保健功能、氨基酸含量和组成方面的缺陷

关键词: 蛹虫草, 复合, 挤压膨化, 风味, 品质特性

Abstract: 【Objective】 Formulation of pre-blended powder from five cereal grains by adding Cordyceps militaris was performed by the twin-screw extrusion. The impact of addition of C. militaris on the characteristicsofextruded products was explored. The result of this study will provide technical supports for development of the nutritious and novel functional cereal products from cereal grains and edible fungi. 【Method】 The mixed ratio of five cereal grains was optimized by linear programming. The characteristic features of the extruded products from cereal grains compounded with C. militaris and non- supplemented cereal grains were assessed in terms of protein, fat, minerals , dietary fiber, hardness, colour difference, and amino acids content. The differences of volatile compounds between non-supplemented and supplemented cereal products were also detected by electronic-nose in macro respect and then analyzed by GC-MS. 【Result】 The mixed ratio for C. militaris and cereal grains was 1:10 by weight. The ratio of cereal grains including rice, adlay, red beans, glutinous rice, soybeans was 12﹕1﹕2﹕2﹕3. Addition of Cordyceps militaris could significantly reduceenergy, carbohydrate content, the degree of fracturability and L* value of the puffed products of cereal grains (P<0.05), while other values such as springiness, adhesiveness and chewiness had no significant difference. Total essential amino acid content, a*, b*, △E, protein, ash, potassium, calcium, sodium and other minerals of extruded products from cereal grains compounded with C. militaris were markedly increased compared with that of extruded products from cereal grains, while the ratios between total essential amino acid content and total amino acid content, between total essential amino acid content and non total amino acid content, SRC, index of essential amino acid were 40%, 60%, 54%, and 1.08, and they met the requirements of FAO/WHO standard schemas, which indicated that C. militaris was not only able to affect organoleptic properties but also could improve the nutrition features for the final extruded products. Aroma characteristics of the extruded products supplemented with C. militaris or without could obviously distinguished by electronic-nose. GC-MS results revealed that there were 27 and 31 volatile compounds in the extruded products before and after adding C. militaris, andthe specific volatile components in the extruded product with C. militaris included esters, carbazoles, ethers, alkynes, pyrroles and paroxetine. The specific volatile components were mainly propyl isocyanate, 1,2:7,8-dibenzocarbazole, 2(2-Ethoxyethoxy)ethano, 5-methyl-1-hexynyl and N- methylpyrrole. The great contribution to volatile flavors was accounted for 2-pentylfuran, 3-octen-2-one, dodecane and tridecane of total flavor compounds, respectively. 【Conclusion】 C. militaris. added into the extruded products has a profound impact on the characteristic features such as texture, nutrition and flavors. The new composite products using cereal grains as the carrier will add values to traditional extruded products in amino acids content, taste, health protection.

Key words: Cordyceps militaris, compounded, extrusion, flavors, properties