Process Optimization and Flavor Components Analysis of Rice Crust with Yellow Tea
In order to increase the flavor of rice crust and improve the nutritional value of products, rice and yellow tea were used as raw materials to develop rice crust with yellow tea. The process formula was optimized by response surface methodology, and the quality characteristics of rice crust with yel...
| Main Authors: | , , , , , , , |
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| Format: | Article |
| Language: | zho |
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The editorial department of Science and Technology of Food Industry
2022-04-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021070156 |
| _version_ | 1828128595853180928 |
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| author | Mengfei LI Tao YANG Jiejie WANG Yang GAO Yue SUN Xueling LI Zhengquan LIU Jin LIANG |
| author_facet | Mengfei LI Tao YANG Jiejie WANG Yang GAO Yue SUN Xueling LI Zhengquan LIU Jin LIANG |
| author_sort | Mengfei LI |
| collection | DOAJ |
| description | In order to increase the flavor of rice crust and improve the nutritional value of products, rice and yellow tea were used as raw materials to develop rice crust with yellow tea. The process formula was optimized by response surface methodology, and the quality characteristics of rice crust with yellow tea were analyzed. The results showed that the optimum technological formula of rice crust with yellow tea was as follows: Rice as the base weight, yellow tea powder of 2.5%, potato starch of 20%, baking temperature 195 ℃, baking time 14 min. Under the optimized conditions, the comprehensive score of rice crust with yellow tea was 70.07±0.17, close to the theoretical predicted value. Based on electronic nose and gas chromatography ion mobility spectrometry (GC-IMS), 51 volatile flavor compounds including aldehydes, alcohols, ketones, esters, heterooxygenates and sulfur compounds were detected. In addition, the addition of yellow tea would reduce the in vitro digestibility of rice crust and increase the content of resistant starch. The results of this study provide a theoretical reference for the development of rice crust products rich in yellow tea and the analysis of flavor components. |
| first_indexed | 2024-04-11T16:07:43Z |
| format | Article |
| id | doaj.art-b51d35feb8274af0ab8a368725b24d25 |
| institution | Directory Open Access Journal |
| issn | 1002-0306 |
| language | zho |
| last_indexed | 2024-04-11T16:07:43Z |
| publishDate | 2022-04-01 |
| publisher | The editorial department of Science and Technology of Food Industry |
| record_format | Article |
| series | Shipin gongye ke-ji |
| spelling | doaj.art-b51d35feb8274af0ab8a368725b24d252022-12-22T04:14:47ZzhoThe editorial department of Science and Technology of Food IndustryShipin gongye ke-ji1002-03062022-04-0143718119010.13386/j.issn1002-0306.20210701562021070156-7Process Optimization and Flavor Components Analysis of Rice Crust with Yellow TeaMengfei LI0Tao YANG1Jiejie WANG2Yang GAO3Yue SUN4Xueling LI5Zhengquan LIU6Jin LIANG7Anhui Engineering Laboratory for Agro-products Processing, College of Tea and Food Science and Technology, Anhui Agricultural University, Hefei 230036, ChinaAnhui Engineering Laboratory for Agro-products Processing, College of Tea and Food Science and Technology, Anhui Agricultural University, Hefei 230036, ChinaAnhui Engineering Laboratory for Agro-products Processing, College of Tea and Food Science and Technology, Anhui Agricultural University, Hefei 230036, ChinaAnhui Engineering Laboratory for Agro-products Processing, College of Tea and Food Science and Technology, Anhui Agricultural University, Hefei 230036, ChinaAnhui Engineering Laboratory for Agro-products Processing, College of Tea and Food Science and Technology, Anhui Agricultural University, Hefei 230036, ChinaAnhui Engineering Laboratory for Agro-products Processing, College of Tea and Food Science and Technology, Anhui Agricultural University, Hefei 230036, ChinaAnhui Engineering Laboratory for Agro-products Processing, College of Tea and Food Science and Technology, Anhui Agricultural University, Hefei 230036, ChinaAnhui Engineering Laboratory for Agro-products Processing, College of Tea and Food Science and Technology, Anhui Agricultural University, Hefei 230036, ChinaIn order to increase the flavor of rice crust and improve the nutritional value of products, rice and yellow tea were used as raw materials to develop rice crust with yellow tea. The process formula was optimized by response surface methodology, and the quality characteristics of rice crust with yellow tea were analyzed. The results showed that the optimum technological formula of rice crust with yellow tea was as follows: Rice as the base weight, yellow tea powder of 2.5%, potato starch of 20%, baking temperature 195 ℃, baking time 14 min. Under the optimized conditions, the comprehensive score of rice crust with yellow tea was 70.07±0.17, close to the theoretical predicted value. Based on electronic nose and gas chromatography ion mobility spectrometry (GC-IMS), 51 volatile flavor compounds including aldehydes, alcohols, ketones, esters, heterooxygenates and sulfur compounds were detected. In addition, the addition of yellow tea would reduce the in vitro digestibility of rice crust and increase the content of resistant starch. The results of this study provide a theoretical reference for the development of rice crust products rich in yellow tea and the analysis of flavor components.http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021070156yellow tearice crustformula optimizationvolatile flavor compoundsin vitro digestion |
| spellingShingle | Mengfei LI Tao YANG Jiejie WANG Yang GAO Yue SUN Xueling LI Zhengquan LIU Jin LIANG Process Optimization and Flavor Components Analysis of Rice Crust with Yellow Tea Shipin gongye ke-ji yellow tea rice crust formula optimization volatile flavor compounds in vitro digestion |
| title | Process Optimization and Flavor Components Analysis of Rice Crust with Yellow Tea |
| title_full | Process Optimization and Flavor Components Analysis of Rice Crust with Yellow Tea |
| title_fullStr | Process Optimization and Flavor Components Analysis of Rice Crust with Yellow Tea |
| title_full_unstemmed | Process Optimization and Flavor Components Analysis of Rice Crust with Yellow Tea |
| title_short | Process Optimization and Flavor Components Analysis of Rice Crust with Yellow Tea |
| title_sort | process optimization and flavor components analysis of rice crust with yellow tea |
| topic | yellow tea rice crust formula optimization volatile flavor compounds in vitro digestion |
| url | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021070156 |
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