【作者】 李娟娟； 吴成； 杨玥熹； 张欢； 童姝； 顾振宇；

【Author】 Li Juanjuan;Wu Cheng;Yang Yuexi;Zhang Huan;Tong Shu;Gu Zhenyu;School of Food Science and Biotechnology,Zhejiang Gongshang University;

【机构】 浙江工商大学食品与生物工程学院；

【摘要】 腐皮又名豆腐衣,是大豆经过制浆、保温、揭皮制成的膜状物,是我国传统非发酵豆制品中的典型品种。本文主要研究在相同时间间隔下,连续揭皮并成型的腐皮和揭皮后豆浆中风味成分、美拉德反应产物、色泽变化规律,以期找到美拉德反应进行程度与腐皮风味和色泽变化的对应关系,为腐皮工业化生产及品质评价提供理论依据和实践经验。本研究主要利用气相色谱-质谱联用(GC-MS)、高效液相色谱(HPLC)和全自动酶标仪分别测定挥发性成分、美拉德反应产物以及褐变程度,并结合色差仪、人员感官进行色泽评价和分析。研究结果表明:腐皮中主要挥发性成分有57种(匹配度>80%),其中香味成分主要为酮、醇、醛、烃类、呋喃类和芳香族化合物;醛类化合物在香味成分中占比最高,且在第7张腐皮中达到最大值;呋喃类物质含量在第1张至第10张腐皮中呈现逐渐增加的趋势。随着腐皮揭皮次数的增加,豆浆中的5-羟甲基糠醛含量先增加后减少,腐皮褐变指数不断增大,红度值稳定,黄度值增高,色泽加深。更多还原

【Abstract】 Soybean film,also known as tofu skin,is a kind of traditional non-fermented soy products in China,which is produced by the following procedure:soybean milk preparation,thermal insulation and film picking.In this paper,the changes of flavor components,Maillard reaction products and color of the soybean film and soybean milk during film picking process at same interval were studied,in order to find the corresponding relationship between the degree of Maillard reaction and the change of flavor and color of soybean film.This study could provide theoretical basis and practical experience for the industrial production and quality evaluation of the soybean film.In this study,gas chromatography-mass spectrometry(GC-MS),high performance liquid chromatography(HPLC) and multiskan spectrum microplate reader were used to determine the volatile components,Maillard reaction products,browning degree,respectively.In addition,chromatic aberration meter and personnel sense testing techniques were used for color evaluation and comprehensive analysis.The results showed that there were 57 main volatile components in the soybean film samples(matching degree > 80%),among which the fragrant components were mainly ketones,alcohols,aldehydes,hydrocarbons,furans and aromatic compounds.The highest proportions of flavor components were aldehydes,and the content of which reached the maximum value in the 7 th soybean film;the furan content gradually increased from the 1 st to 10 th soybean film.With the increase of film picking times,the content of 5-hydroxymethylfurfural in soybean milk was increased at first and then decreased;as for soybean film,the browning index and yellowness value was increased,the redness value was stable,the color was deepened.更多还原