乳业科学与技术2026，Vol.49Issue(4)：51-59,9.DOI:10.7506/rykxyjs1671-5187-20251214-087
焙烤预处理对脱脂油莎豆粕乳风味、品质的影响及其货架期预测
Effects of Roasting on Flavor and Quality of Defatted Chufa Tuber Meal Milk and Its Shelf-Life Prediction
摘要
Abstract
This study aimed to prepare defatted chufa(Cyperus esculentus L.)tuber meal milk from defatted chufa tuber meal powder after roasting pretreatment.An electronic tongue,an electronic nose and headspace solid phase microextraction coupled with gas chromatography-mass spectrometry were used to analyze the influence of roasting pretreatment on the flavor of defatted chufa tuber meal milk.Meanwhile,the shelf life of the milk was predicted.The results indicate that 2-isobutyl-3-methylpyrazine and 2-ethyl-3,5-dimethylpyrazine were formed after roasting,contributing to enhanced roasted aroma.With the original flavor components such as n-hexanol and n-heptanal retained,new aroma components like hexanal,nonanal,and n-ethyl acetate were generated,enriching the aroma.The milk prepared with roasting pretreatment received a higher sensory score and had better flavor with novel sweet and other flavor notes.As the storage time and temperature increased,the pH of the milk showed no significant change,with no colonies detected,while the centrifugal sedimentation rate and sensory score difference increased.A shelf-life prediction model was developed based on the centrifugal sedimentation rate.According to this model,the shelf life of the milk at 25℃was approximately 182 days.关键词
脱脂油莎豆粕乳/焙烤/风味变化/货架期预测Key words
defatted Cyperus esculentus L.tuber meal milk/roasting/flavor changes/shelf-life prediction分类
轻工纺织引用本文复制引用
杨晨鹤,蒲迎琪,关淳博,张艳荣..焙烤预处理对脱脂油莎豆粕乳风味、品质的影响及其货架期预测[J].乳业科学与技术,2026,49(4):51-59,9.基金项目
吉林省重大科技专项(20200502001NC) （20200502001NC）
