香芋糯米油糍工艺优化及其挥发性风味物质研究

Optimization of processing technology for taro glutinous rice oil cake and its volatile flavor compounds

为提高糯米油糍的营养价值和口感,在传统油糍的基础上添加香芋,研制一款外酥里嫩、口感香甜、风味独特的香芋糯米油糍。结果表明,香芋糯米油糍的最佳配方为:香芋20.0 g、糯米粉12.0 g、红沙糖6.0 g、清水7 mL;采用固相微萃取结合气相色谱-质谱法(solid-phase microextraction coupled with gas chromatography-mass spectrometry,SPME-GC-MS)从香芋糯米油糍中共鉴定出54种挥发性成分,醛类化合物种类和含量最丰富,其中,含量较高的是2,4-癸二烯醛、2-庚烯醛、2-辛烯醛,它们共同赋予香芋糯米油糍独特的焦香和芋香风味。研究结果为香芋糯米油糍加工风味监控提供指导,同时对传承传统特色美食和推动糯米油糍加工业的长远发展具有重要意义。

In order to enhance the nutritional value and flavor of glutinous rice oil cake,taro was incorporated into the traditional recipe,developing a crispy exterior,tender interior,sweet and uniquely flavored taro glutinous rice oil cake.The optimal recipe for taro glutinous rice oil cakes was determined to be 20.0 g of taro,12.0 g of glutinous rice flour,6.0 g of brown sugar,and 7 mL of water.Solid-phase microextraction coupled with gas chromatographymass spectrometry(SPME-GC-MS)analysis revealed 54 types of volatile flavor compounds in the taro glutinous rice oil cake,with aldehydes being the predominant group.Among them,2,4-decadienal,cis-2-octenal,and trans-2-octenal were found in higher concentrations,collectively imparting a distinctive toasty and taro aroma to the taro glutinous rice oil cakes.These findings provided valuable insights for flavor assessment in glutinous rice oil cake production,holding significant importance for preserving traditional culinary practices and promoting the long-term development of the glutinous rice oil cake industry.