香菇饼干加工工艺优化与特征香气成分分析

Production of Lentinus edodes Biscuits and Analysis of Characteristic Aroma Components

利用正交试验优化并确定香菇饼干的加工工艺及配方,并进一步利用固相微萃取结合气质联用技术对香菇饼干和普通饼干的香气成分进行分析,明确香菇饼干的特征香气成分。结果表明:烘烤温度205℃、烘烤时间10min时,得到最佳的香菇饼干烘焙产品。在该焙烤条件下,最终确定香菇饼干的配方为面粉69.3g、香菇粉7.7g、盐1.0g、棕榈油20g、泡打粉1.5g、羟丙基甲基纤维素(HPMC)0.5g。普通饼干中共检测到27种香味物质,香菇饼干中共检测到36种香味物质,与普通饼干相比,香菇饼干中含有独特的含硫化合物类香气成分,其中包括二甲基二硫醚1.46%、二甲基三硫醚1.52%、1,2,4,5-四硫环己烷0.63%和1,2,4-三硫环戊烷1.74%等特征香气成分。

Processing technology of Lentinus edodes biscuits was optimized by orthogonal tests. Aroma compositions of Lentinus edodes biscuits and common biscuits were analyzed to explore characteristic aroma compositions in Lentinus edodes biscuits. The results showed that the suitable baking temperature and baking time of Lentinus edodes biscuits were 205 ℃ and 10 min. The formula ofLentinus edodes biscuits was composed of 69.3 g flour, 7.7 g Lentinus edodes powder, 1.0 g salt, 20 g palm oil, 1.5 g baking powder, and 0.5 g HPMC. Totally 27 aroma components in common biscuits and 36 aroma components in Lentinus edodes biscuits were identified by SPME-GC/MS, respectively. Compared with common biscuits, the characteristic aroma components of Lentinus edodes biscuits were sulfur compounds, which included 1.46% dimethyl disulfide, 1.52% dimethyl trisulfide, 0.63% 1,2,4,5-tetrathiane and 1.74% 1,2,4-trithiolane.