芦笋曲奇饼干配方优化与风味成分分析

Recipe optimization and flavor composition analysis of Asparagus cookie

中文关键词:  曲奇饼干  芦笋粉  感官评定  质构特性  正交试验  风味物质

英文关键词:cookie  Asparagus powder  sensory evaluation  texture characteristics  orthogonal test  flavor composition

中文摘要:

      目的 研究芦笋粉对饼干品质及风味的影响。方法 实验过程中分别进行了单因素试验以及正交试验, 确定了芦笋曲奇饼干最优配方。以低筋粉曲奇饼干为对照, 对两者的理化性质、感官品质和风味进行评价, 并进一步利用固相微萃取结合气相色谱-质谱联用仪进行风味成分分析。结果 在烤箱170 ℃预热后烤制8 min, 降温至120 ℃后烤制12 min的调温烘焙下, 最终确定了芦笋曲奇饼干的配方为: 芦笋粉6 g、低筋面粉120 g、黄油37.5 g, 玉米油25 g, 葵花籽油12.5 g, 牛奶24 g, 玉米淀粉4 g, 糖粉33 g, 盐1 g。芦笋曲奇饼干共检测到32种风味成分, 低筋粉曲奇饼干中共检测到21种风味成分, 与对照组相比, 芦笋曲奇饼干中检测出了独有的风味物质, 比如具有水果香气的反式香叶基香叶醇、蘑菇香气的1-辛烯-3-醇, 青草香气的反-2-庚烯醛。结论 在低筋粉中添加适量芦笋粉制作曲奇饼干可提升饼干的风味, 本研究为芦笋粉作为功能性及增香配料用于烘焙食品提供支持。

英文摘要:

      Objective To investigate the effects of Asparagus powder on the quality and flavor of cookies. Methods Single-factor experiments and orthogonal experiments were conducted to determine the optimal formula of Asparagus cookies. Using low-gluten flour cookies as the control, the physicochemical properties, sensory quality, and flavor of both groups were evaluated. Furthermore, solid-phase microextraction coupled with gas chromatography-mass spectrometry was employed for the analysis of volatile flavor components. Results Under the temperature-controlled baking condition (preheating the oven to 170 ℃, baking for 8 min, then cooling to 120 ℃ and baking for another 12 min), the optimal formula of Asparagus cookies was determined as follows: Asparagus powder 6 g, low-gluten flour 120 g, butter 37.5 g, corn oil 25 g, sunflower oil 12.5 g, milk 24 g, corn starch 4 g, powdered sugar 33 g and salt 1 g. A total of 32 kinds of volatile flavor compounds were detected in the Asparagus cookies, whereas 21 kinds of were identified in the control group (low-gluten flour cookies). Compared with the control group, several unique flavor substances were exclusively found in the Asparagus cookies, including trans-geranylgeraniol (fruity aroma), 1-octen-3-ol (mushroom aroma) and trans-2-heptenal (grassy aroma). Conclusion The addition of an appropriate amount of Asparagus powder to low-gluten flour effectively enhances the flavor profile of cookies. This study demonstrates that Asparagus powder can serve as a functional and flavor-enhancing ingredient in baked goods.