桑叶健康月饼焙烤前后品质变化研究.pdfVIP

现代食品科技 Modern Food Science and Technology 2014, Vol.30, No.2 桑叶健康月饼焙烤前后品质变化的研究 刘军，廖森泰，邹宇晓，施英，刘凡，穆利霞，沈维治 （广东省农业科学院蚕业与农产品加工研究所，广东省农产品加工重点实验室，广东广州510610） 摘要：以雪皮莲蓉月饼为代表，比较了桑叶粉的添加量对月饼焙烤前后的外观色泽、营养活性成分、质构和风味成分的影响。 结果表明：高温焙烤能明显增加月饼饼皮的亮度、绿色和黄色，引起桑叶皮中的叶绿素损失从203.88 μg/g 降到101.70 μg/g，但表皮 的绿色进一步加深定型；桑叶粉的添加能明显增加月饼中酚类物质含量，经高温焙烤后还能保留更多的活性成分；质构分析（TPA） 确定桑叶粉的添加（特别是在皮料中）有利于增加月饼的硬度、弹性、凝聚性、咀嚼性和回复性，降低其粘着性；采用固相微萃取- 气相色谱-质谱（SPME-GC-MS）联用技术分析发现，焙烤导致月饼的挥发性风味物质种类逐渐增加，其中以烷烃类和呋喃类为主， 而2,4-二甲基庚烷、3,6-二甲基癸烷很可能为桑叶馅月饼的特征性风味物质。 关键词：桑叶；月饼；焙烤；品质变化 文章篇号：1673-9078(2014)2-204-208 Quality Changes of Mulberry Leaf Health Moon Cake before and after Baking LIU Jun, LIAO Sen-tai, ZOU Yu-xiao, SHI Ying, LIU Fan, MU Li-xia, SHEN Wei-zhi (SericultureFarm Produce Processing Research Institute, Guangdong Academy of Agricultural Sciences, Guangdong Key laboratory of Agricultural Product processing, Guangzhou 510610, China) Abstract: Effects of mulberry leaf superfine powder on colour, nutritional active ingredient s, texture and flavor compositions of snow skin and lotus-paste moon cakes before and after baking were compared. The results showed that high baking temperature significantly increased the luminosity, green, and yellow of the crust. The chlorophyll lost in skins of mulberry leaf from 203.88 μg/g to 101.70 μg/g, but the green deepened further. The addition of mulberry leaf superfine powder significantly increased the phenolics contents in moon cake and retained more active ingredients after baking. Mulberry leaf powder helped to increase the hardness, elasticity, cohesiveness, chewiness, resilience and lower viscosity of the moon cakes, especially for the crust. Head space solid phase microextraction (SPME) technique combined with GC-MS was employed to analyze volatile flav