发酵核桃乳的稳定剂复配配方优化及香气成分分析

李喜层; 夏君霞; 赵慧博; 吴彦兵; 戴胜兴; 刘磊; 徐姗; 高飞; 路敏

doi:10.13386/j.issn1002-0306.2022080033

发酵核桃乳的稳定剂复配配方优化及香气成分分析

doi: 10.13386/j.issn1002-0306.2022080033

李喜层^1,,
夏君霞¹,
赵慧博¹,
吴彦兵¹,
戴胜兴¹,
刘磊¹,
徐姗¹,
高飞¹,
路敏^{1, 2,*, ,}

1.
河北养元智汇饮品股份有限公司，河北衡水 053000
2.
河北省核桃营养功能与加工技术重点实验室，河北衡水 053000

基金项目: 河北省农业科技成果转化资金项目（21627105D）；河北省创新能力提升计划项目（22567667H）。

详细信息

作者简介:
李喜层（1990−），女，本科，工程师，研究方向：食品加工技术，E-mail：871775979@qq.com

通讯作者:
路敏（1985−），男，本科，高级工程师，研究方向：食品加工技术，E-mail：312962834@qq.com

中图分类号: TS255.6
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- 文章访问数: 75
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- 被引次数: 0
出版历程
- 收稿日期: 2022-08-03
- 刊出日期: 2023-05-15

Optimization of Formulation Stabilizer and Analysis of Volatile Component in Fermented Walnut Milk

LI Xiceng^1
,,
XIA Junxia¹,
ZHAO Huibo¹,
WU Yanbing¹,
DAI Shengxing¹,
LIU Lei¹,
XU Shan¹,
GAO Fei¹,
LU Min^{1, 2,*
, ,}

1.
Hebei Yangyuan Zhihui Beverage Co., Ltd., Hengshui 053000, China
2.
Hebei Key Laboratory of Walnut Nutritional Function and Processing Technology, Hengshui 053000, China

摘要

摘要: 本文以脱皮核桃仁为原料，经发酵工艺制备发酵核桃乳，以羧甲基纤维素钠添加量、果胶添加量、结冷胶添加量为考察因素，以发酵核桃乳的稳定性指数、感官评分为评价指标，通过单因素实验和正交试验对发酵核桃乳的各稳定剂单体的添加量进行优化，同时通过顶空固相微萃取（headspace solid phase microextraction，HS-SPME）和气相色谱质谱（gas chromatography-mass spectrometry，GC-MS）联用技术对核桃乳发酵前后的香气成分及含量变化进行分析。结果表明：发酵核桃乳的稳定剂优化组合是羧甲基纤维素钠添加量2.5‰、果胶添加量1.1‰、结冷胶添加量0.3‰，此条件下产品的稳定性指数为1.1，感官评分为94.5分，产品稳定性较好，口感酸甜可口；醛类、酮类、醇类物质在发酵后出现较大变化，核桃乳发酵后香气品质得到显著提升。
- 发酵 /
- 核桃乳 /
- 稳定性指数 /
- 口感 /
- 香气成分
Abstract: Herein, walnut without pellicle was utilized as the raw material for the production of fermented walnut milk. The factors affecting quality of fermented walnut milk were investigated. The formulation of stabilizer in fermented walnut milk was optimized by a single factor experiment and orthogonal test with the amount of carboxymethylcellulose sodium (CMC-Na), pectin and gellan gum as investigation factors. The stability index and sensory score were used as evaluation indices. Gas chromatography-mass spectrometry (GC-MS) combined with headspace solid-phase microextraction (HS-SPME) was used to characterize the volatile profile of walnut milk before and after fermentation. The results showed that the optimal formulation was 2.5‰ CMC-Na, 1.1‰ pectin and 0.3‰ gellan gum. Under these conditions, the walnut milk exhibited good stability and sour-sweet and delicious taste with the stability index 1.1 and sensory score 94.5. There was a great variability in aldehydes, ketones and alcohols and the aroma quality of walnut milk was significantly improved.
- fermentation /
- walnut milk /
- stability index /
- taste /
- volatile components

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图 1 羧甲基纤维素钠对发酵核桃乳稳定性指数和感官评分的影响

Figure 1. Effect of sodium carboxylcellulose on stability index and sensory score of fermented walnut milk

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图 2 果胶添加量对发酵核桃乳稳定性指数和感官评分的影响

Figure 2. Effect of pectin addition on the stability index and sensory score of the fermented walnut milk

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图 3 结冷胶添加量对发酵核桃乳稳定性指数和感官评分的影响

Figure 3. Effect of the amount of cold glue addition on the stability index and sensory score of the fermented walnut milk

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表 1 正交试验因素水平

Table 1. Factors and levels of orthogonal test

水平	因素
水平	A羧甲基纤维素钠添加量（‰）	B果胶添加量（‰）	C结冷胶添加量（‰）
1	2.25	1.0	0.25
2	2.50	1.1	0.30
3	2.75	1.2	0.35

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表 2 发酵核桃乳感官评分标准

Table 2. Sensory scoring criteria for fermented walnut milk

指标（分值）	18~25分	10~17分	0~9分
色泽（25分）	颜色均匀一致	颜色略不均匀	颜色明显不均匀
滋味（25分）	酸甜可口，稠厚适中	略酸或略甜，略有粘稠感	过酸或过甜，有糊口感
组织状态（25分）	细腻光滑，无分层、沉淀	组织略粗糙，无分层、沉淀	有分层、沉淀，组织粗糙
气味（25分）	浓郁的核桃香和发酵香，无异味	核桃香略淡，但无异味	核桃香很弱，明显有异味

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表 3 正交试验设计与结果

Table 3. Design and result of orthogonal experiment

序号	A	B	C	D	发酵核桃乳稳定性指数TSI	感官评分（分）
1	1	1	1	1	2.1	86.8
2	1	2	2	2	1.6	88.9
3	1	3	3	3	2.0	86.6
4	2	1	2	3	1.2	93.2
5	2	2	3	1	1.5	91.6
6	2	3	1	2	1.5	91.8
7	3	1	3	2	1.9	86.7
8	3	2	1	3	2.0	86.9
9	3	3	2	1	1.7	88.7
k₁	1.900	1.733	1.867	1.767
k₂	1.400	1.700	1.500	1.667
k₃	1.867	1.733	1.800	1.733
R	0.500	0.033	0.367	0.100
${ {\text{k} }_{1} }'$	87.433	88.900	88.500	89.033
${ {\text{k} }_{2}}'$	92.200	89.133	90.267	89.133
${ {\text{k} }_{3}}'$	87.433	89.033	88.300	88.900
R′	4.767	0.233	1.967	0.233

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表 4 方差分析表

Table 4. Analysis of variance

因素	偏差平方和	自由度	F比	F临界值	显著性
A	0.469	2	234.500	19.000	*
B	0.002	2	1.000	19.000
C	0.229	2	114.500	19.000	*
D	0.016	2	8.000	19.000
误差	0.00	2
A′	45.442	2	554.171	19.000	*
B′	0.082	2	1.000	19.000
C′	7.029	2	85.720	19.000	*
D′	0.082	2	1.000	19.000
误差	0.08	2
注：“*”表示差异显著（P<0.05）。

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表 5 核桃乳挥发性物质分析

Table 5. Analysis of volatile substances in walnut milk

序号		未发酵核桃乳香气物质相对含量（%）	发酵核桃乳香气物质相对含量（%）	香气描述
1	1-己醇	2.77	−	草本香味、花香、甜香、果香
2	1-戊醇	0.80	2.82	刺激性、发酵味
3	1-辛烯-3-醇	4.09	5.34	鸡肉、蘑菇和干草香气
4	2-乙基-1-己醇	−	0.55	玫瑰花香
5	2-丁基-1-辛醇	−	0.59
6	庚醇	−	0.55	甜香、草本香、清香
7	3-甲基-1-丁醇	−	1.94	苹果、白兰地、辛辣味
小计	醇类	7.67	11.80
8	正己醛	35.00	34.56	青草香、果香和脂肪香气
9	庚醛	2.63	1.44	柑橘、脂肪
10	苯甲醛	−	4.05	苦杏仁、甜香
11	壬醛	6.39	9.48	甜香、柑橘香、蜡香
12	癸醛	0.93	2.92	甜香、柑橘香、蜡香、花香
13	戊醛	3.13	−	酒香、巧克力香
14	辛醛	1.30	2.43	脂肪香、柑橘香
15	E-2-庚烯醛	−	4.96	脂肪香
16	E-2-辛烯醛	−	2.06	坚果、脂肪香
17	E-2-壬烯醛	−	0.59	肥皂味、黄瓜香
18	十二醛	−	0.22	肥皂味、蜡香、柑橘香
19	3-甲基丁醛	4.58	−	果香、坚果香
小计	醛类	53.96	62.70
20	3-甲基戊酸甲酯	0.44	−
21	4-甲基-2-戊醇乙酸酯	−	0.21	甜果香、类似香蕉
22	丁酸甲酯	0.74	2.16	果香、发酵乳香
23	乙酸异丁酯	0.63	−	水果甜香
24	乙酸异戊酯	1.00	−	刺激性、类似香蕉
25	棕榈酸乙酯	0.37	−	奶油香、发酵乳香味、黄油香
小计	酯类	3.18	2.37
26	6-甲基-5-庚烯-2-酮	0.77		发霉、苹果、香蕉和绿豆香
27	2-甲基四氢噻吩-3-酮	−	2.31	果香
28	2,3-庚二酮	−	0.24	奶香、黄油香、焦糖
29	2-壬酮	−	0.24	奶酪香、果香、乳香
30	3-己酮	−	10.45	甜香、果香、蜡香
31	2-庚酮	−	0.55	奶酪香、果香、椰子香、蜡香
32	3-甲基-2-戊酮	−	0.77
小计	酮类	0.77	14.58
33	甲苯	4.07	−
34	2-戊基呋喃	−	0.65	青豆、黄油、青香
35	庚烷	2.91	−
36	对二甲苯	1.82	0.43
37	3 -甲基-己烷	−	1.18
38	乙基环己烷	1.94	−
39	2,2-二甲基己烷	8.24	−
40	2,3,4-三甲基己烷	3.22	−
41	D-柠檬烯	2.11	0.58	草香、柑橘香、薄荷香
42	α-蒎烯	0.34	−	松木、樟木香、松节油香
43	（E）-5-十三烯	−	1.43
44	十二烷	5.34	0.53
45	十四烷	2.47	2.08
46	十五烷	1.28	−	蜡香
47	十七烷	0.68	1.61
小计	其他	34.42	8.49

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