| 李倩云,陈召桂,王丹丽,袁婷兰,李玲,龚金炎,宋恭帅.即食米糕品质提升及储藏特性研究[J].中国粮油学报,2025,40(4):160-169 |
| 即食米糕品质提升及储藏特性研究 |
| Study on quality improvement and storage characteristics of ready-to-eat Chinese traditional rice cakes |
| 投稿时间：2024-06-24 修订日期：2024-09-19 |
| DOI： |
| 中文关键词: 即食米糕；品质提升；储藏特性；气相色谱-离子迁移谱 多元统计分析 |
| 英文关键词:Ready-to-eat rice cake quality improvement storage characteristics GC-IMS multivariate statistical analysis |
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| 中文摘要: |
| 为提升即食米糕品质并探究其储藏特性，本研究以粳糯米和粳米粉为主要原料，通过响应面法优化即食米糕最适工艺参数，并利用扫描电子显微镜与傅里叶红外光谱技术对其在储藏过程（0、1、3、7、14 d）中微观形貌、晶体结构等变化进行表征；采用气相色谱-离子迁移谱（Gaschromatography-ion mobility spectrometry，GC-IMS）技术结合多元统计分析（无监督主成分分析（Principal component analysis，PCA）和监督偏最小二乘分析（Partial least squares-discriminant analysis，PLS-DA））分析挥发性物质变化。结果表明，最适工艺参数：加水量55%，硬脂酸乳酸钙添加量0.2%，粳米/粳糯米粉比例2:3；储藏过程中，米糕致米糕淀粉凝胶网壁渐厚，颗粒表面的褶皱程度减弱，回生程度逐渐加剧；GC-IMS技术共鉴定出50种挥发性物质，包括醛类、酮类、醇类、酯类、呋喃类和吡嗪类；GC-IMS指纹图谱表明储藏14 d米糕风味最为丰富独特；PCA与PLS-DA模型筛选出6种特征挥发性物质（VIP > 1）,包括1-己醇、1-戊醇、丙醛、庚醛、辛醛和壬醛。GC-IMS技术结合多元统计分析可较好地聚类与区分不同储藏天数米糕样品，实现对米糕储藏特性地有效监测。本研究结果可为高品质即食米糕的制备及储藏品质特性分析提供理论依据。 |
| 英文摘要: |
| In order to improve the quality of ready-to-eat Chinese traditional rice cake and explore its storage stability, the aim of this study was to take non-glutinous and sticky rice flour as the main raw material and optimized the optimal process parameters of ready-to-eat Chinese traditional rice cake by response surface method. Scanning electron microscopy and Fourier transform infrared spectroscopy were used to characterize the changes of microstructure and crystal structure during storage (0, 1, 3, 7, 14 d). Volatile substances were analyzed by gas chromatography-ion migration spectrometry (GC-IMS) combined with multivariate statistical analysis (unsupervised principal component analysis (PCA) and supervised partial least squares-discriminant analysis (PLS-DA)). The results showed that the optimum process parameters were 55% of water, 0.2% of CSL and 2:3 ratio of non-glutinous/sticky rice flour. During storage, the starch gel wall of Chinese traditional rice cake was thickened, the folding degree of grain surface was weakened, and the recovery degree was gradually intensified. A total of 50 volatile substances including aldehydes, ketones, alcohols, esters, furans and pyrazines were identified by GC-IMS. The GC-IMS fingerprint showed that the rice cakes stored for 14 days had the most rich and unique flavor. PCA and PLS-DA models screened six characteristic volatile substances (VIP > 1), including 1-hexanol, 1-amyl alcohol, propionaldehyde, heptyl aldehyde, octyl aldehyde and nonylaldehyde. GC-IMS technology combined with multivariate statistical analysis can cluster and distinguish Chinese traditional rice cake samples with different storage days, and realize effective monitoring of Chinese traditional rice cake storage characteristics. The result of this study can provide a theoretical basis for the preparation and storage quality analysis of instant rice cakes. |
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