脱腥螺旋藻鲜湿米粉蒸煮品质、体外消化及风味特征分析

Cooking Quality, in vitro Digestion, and Flavor Characteristics of Fresh and Wet Rice Noodles with Deodorized Spirulina

摘要:

为提升传统鲜湿米粉营养价值，采用香辛料提取液去除螺旋藻“腥味”，开发脱腥螺旋藻鲜湿米粉，并对其蒸煮品质、质构、体外消化及风味特性进行研究。结果表明，柠檬（质量分数0.25%）复配甘草（质量分数0.2%）水提液对螺旋藻去腥效果最佳，感官评分值最高为24.67分，优化工艺条件为螺旋藻添加量1.4%，米浆细度80目，料水比1:1。脱腥螺旋藻米粉蒸煮损失率9.03%，断条率显著增加了11.88%，吸水率显著增加为4.24%，老化程度更高，入味性更强，但断条率及RS含量（47.40%）显著高于普通米粉（41.51%），营养价值更高。脱腥螺旋米粉与螺旋藻风味组成差异较大，即保留了米制品的壬醛、己醛、（2Z）-2-辛烯醛、癸醛、苯甲醛及己酸乙酯等风味成分，导致螺旋藻异味的己醛、反,反-2,4-癸二烯醛、1-辛烯-3-醇、β-紫罗兰酮及2,5-二甲基吡嗪等挥发性成分相对含量降低为3.99%、0.47%、2.44%、5.02%及0.66%。综上，脱腥螺旋藻米粉易断条，但蒸煮损失率、入味性、体外消化特性较好，风味独特，具有推广价值。

Abstract:

To improve the nutritional value of traditional fresh and wet rice noodles, fresh and wet rice noodles with deodorized spirulina were developed by using spice extract to remove the “fishy smell” of spirulina. The cooking quality, texture, in vitro digestion, and flavor characteristics of the rice noodles were evaluated. The results showed that the water extract of lemon (with a mass fraction of 0.25%) in combination with licorice (with a mass fraction of 0.2%) had the best deodorizing effect, yielding the highest sensory score (24.67) for rice noodles. The optimal conditions were as follows: 1.4% addition of spirulina, rice slurry fineness of 80 mesh, and a material-to-water ratio of 1:1. The cooking loss rate of the deodorized spirulina rice noodles was 9.03%. The breakage rate was significantly increased by 11.88%, the water absorption rate was significantly increased to 4.24%, the aging degree was higher, and flavor absorption was stronger. However, the breakage rate and RS content (47.40%) were significantly higher than those of ordinary rice noodles (41.51%), and the nutritional value was higher. A relatively large difference in flavor composition was observed between the deodorized spirulina rice noodles and spirulina. Specifically, the flavor compounds of rice products, such as nonanal, hexanal, (Z)-oct-2-enal, decanal, benzaldehyde, and ethyl hexanoate, were retained, and the relative contents of volatile compounds that caused the unpleasant odor in spirulina, such as hexanal, trans, trans-2,4-decadienal, 1-octen-3-ol, β-ionone, and 2,5-dimethylpyrazine, were reduced to 3.99%, 0.47%, 2.44%, 5.02%, and 0.66%. In conclusion, rice noodles with deodorized spirulina exhibited a high breakage rate, but they demonstrated superior cooking-loss rate, flavor absorption, and in vitro digestion characteristics as well as unique flavor features tha t indicated strong potential for broader application.