期刊论文

Optimization of Technological Conditions and Characteristic Flavor Composition Analysis of Fermented Coconut Pudding

中文

保鲜与加工

1009-6221

2020

20

5

135-142

10.3969/j.issn.1009-6221.2020.05.022

湖南省战略性新兴产业科技攻关与重大科技成果转化项目(2017GK4032)。

本校为第一机构

为进一步提高椰子的综合利用价值,以纯椰浆作为主要原料,通过单因素试验和响应面法对发酵椰子布丁的发酵条件进行优化,并采用固相微萃取-气相色谱-质谱联用技术结合主成分分析法对发酵椰子布丁的特征风味成分进行分析。结果表明,发酵椰子布丁的最佳工艺为:椰浆用量80%,果胶添加量4 g·L~(-1),发酵温度43℃。在此条件下制备的发酵椰子布丁感官得分为82分,凝胶强度56.32 g·cm~(-2),所得产品表面光滑,呈乳白色,口感爽滑弹性适中,椰香味浓郁。风味物质对比分析发现,发酵椰子布丁以酯类物质为主导,相对含量达95.28%,其中发酵椰子布丁的主要特征风味物质为丁位辛内酯和十一酸乙酯,这使得发酵椰子布丁...

In order to further improve the comprehensive utilization value of coconut,coconut milk was used as the main raw material to optimize the fermentation conditions of fermented coconut pudding by single factor test and response surface method,and solid phase microextraction-gas chromatography-mass spectrometry combined with principal component analysis was used to analyze characteristic flavor components of the fermented coconut pudding.The results showed that,the optimal technology of the fermented coconut pudding was as followed:coconut milk am...