Optimization of drying method and quality for instant porridge

doi:10.3969/j.issn.1004-1524.20230357

Acta Agriculturae Zhejiangensis ›› 2024, Vol. 36 ›› Issue (4): 894-904.DOI: 10.3969/j.issn.1004-1524.20230357

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Optimization of drying method and quality for instant porridge

SHAO Xue¹^,²(), NIU Ben², FANG Xiangjun², WU Weijie², WU Laichun³, GAO Haiyan², CHEN Hangjun²^,^*()

1. College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China
2. Key Laboratory of Post-Harvest Handling of Fruits, Ministry of Agriculture and Rural Affairs, Key Laboratory of Postharvest Preservation and Processing of Vegetables (Co-Construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Key Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province, Key Laboratory of Postharvest Preservation and Processing of Fruits and Vegetables, China National Light Industry, Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China
3. Wenzhou Mamijia Catering Management Co., Ltd., Wenzhou 325000, Zhejiang, China

Received:2023-03-18 Online:2024-04-25 Published:2024-04-29
Contact: CHEN Hangjun

Abstract

Abstract:

In order to explore the effect of various drying methods on the quality of instant porridge, the effects of three methods, namely, hot air drying, vacuum drying and vacuum freeze drying on the water loss rate, rehydration rate and shrinkage rate of the dried porridges were explored. The red dates, lotus root powder and xylitol were compounded into the instant porridge, and their addition amounts were optimized via both single-factor tests and response surface test based on the sensory evaluation. The volatile flavour substances in the rehydrated instant porridge were analysed. The results showed that the quality of the dried porridge by vacuum freeze drying was superior than that dried by hot air drying or vacuum drying.The optimal addition amount of red dates, lotus root powder and xylitol were 14.8%, 12.9% and 5.9%, respectively, and its sensory score was 92.09. A total of 69 volatile flavour substances were detected in the rehydrated instant porridge, and the aroma was mainly fatty and fruity.

Key words: instant porridge, technology optimization, sensory scoring, rehydration rate, flavor

CLC Number:

TS201.1

SHAO Xue, NIU Ben, FANG Xiangjun, WU Weijie, WU Laichun, GAO Haiyan, CHEN Hangjun. Optimization of drying method and quality for instant porridge[J]. Acta Agriculturae Zhejiangensis, 2024, 36(4): 894-904.

Figures/Tables 7

References 32

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评分项目 Indicators	评分标准 Evaluation criteria	分数 Score
组织状态	分散均匀,无结块,不分层Very evenly dispersed, no precipitation and stratification	20~25
Organization state	分散较均匀,少结块或轻微分层Evenly dispersed, slight precipitation and insignificant stratification	13~19
	分散不均匀,大量结块或严重分层Uneven dispersion, obvious precipitation and stratification	1~12
滋味Taste	黏稠度适中,具有特有滋味Moderate viscosity, with obvious special flavor	23~30
	稠度偏低或偏高,滋味较淡或较浓Low or high viscosity, with light or heavy flavor	16~22
	无产品应有的厚重感,无产品应有的滋味Without necessray viscosity and flavor for the product	1~15
色泽Colour	颜色均匀,有光泽Uniform and glossy colour	16~20
	颜色暗淡Dull colour	11~15
	有明显异色Obviously discoloured	1~11
气味Scent	香味厚重Strongly aroma	20~25
	香味一般Slight aroma	13~19
	无香味或有异味No aroma or with a disgusting odor	1~12

评分项目 Indicators	评分标准 Evaluation criteria	分数 Score
组织状态	分散均匀,无结块,不分层Very evenly dispersed, no precipitation and stratification	20~25
Organization state	分散较均匀,少结块或轻微分层Evenly dispersed, slight precipitation and insignificant stratification	13~19
	分散不均匀,大量结块或严重分层Uneven dispersion, obvious precipitation and stratification	1~12
滋味Taste	黏稠度适中,具有特有滋味Moderate viscosity, with obvious special flavor	23~30
	稠度偏低或偏高,滋味较淡或较浓Low or high viscosity, with light or heavy flavor	16~22
	无产品应有的厚重感,无产品应有的滋味Without necessray viscosity and flavor for the product	1~15
色泽Colour	颜色均匀,有光泽Uniform and glossy colour	16~20
	颜色暗淡Dull colour	11~15
	有明显异色Obviously discoloured	1~11
气味Scent	香味厚重Strongly aroma	20~25
	香味一般Slight aroma	13~19
	无香味或有异味No aroma or with a disgusting odor	1~12

类别 Category	序号 No.	物质 Compound	保留时间 Retention time/min	相对含量 Relative content/%	特征 Features^{[24⇓⇓⇓⇓⇓⇓⇓-32]}
酯类	1	乙酸乙酯Ethyl acetate	5.50	0.33	果香Fruity aroma
Esters	2	异戊酸香叶酯Geranyl isovalerate	19.27	0.36	果香Fruity aroma
	3	乙酸丙酯Propyl acetate	19.76	0.18	特殊水果香味Special fruity aroma
	4	γ-十二内酯4-Dodecanolide	20.26	1.14	甜味、椰子味Sweet aroma, coconut aroma
	5	棕榈酸甲酯Methyl hexadecanoate	23.55	0.16	茶香Tea aroma
	6	己酸甲酯Methyl caproate	22.19	0.18	果香、脂肪香、奶油香
					Fruity aroma, fatty aroma, creamy aroma
	7	棕榈酸乙酯Ethyl palmitate	20.34	0.17	奶油香Creamy aroma
	8	十四烷酸甲酯Methyl myristate	23.78	0.40	脂肪味、蜡香、花香Fatty aroma, wax aroma, floral
	9	顺-6,9,12,15-十八碳四烯酸甲酯	16.71	0.35	—
		Methyl octadecatetraenoate (6c, 9c, 12c, 15c)
醛类	10	糠醛Furfural	8.46	0.37	甜香味Sweet aroma
Aldehydes	11	戊醛Valeraldehyde	7.52	0.68	刺激味Pungent aroma
	12	己醛Acetic acid	9.70	14.64	青草香Grass aroma
	13	2-己烯醛2-Hexenal	11.06	0.41	草本香Herbal aroma
	14	反-2-庚烯醛Trans-2-heptenal	13.05	1.01	青草香Grass aroma
	15	苯甲醛Benzaldehyde	13.28	2.98	豆甜香Bean aroma
	16	反-2-辛烯醛Trans-2-octenal	14.85	2.12	脂肪味、青草香Fatty aroma, grass aroma
	17	壬醛Acetic acid	15.36	6.48	柑橘果香、花香Citrus aroma, floral
	18	反-2-壬烯醛Trans-2-nonenal	16.53	2.65	青草香、蜡香、黄瓜香,甜瓜香、蔬菜香
					Grass aroma, wax aroma, cucumber aroma, melon aroma, vegetable aroma
	19	癸醛Decanal	16.98	1.46	甜香、柑橘香、蜡香、花香
					Sweet aroma, citrus aroma, wax aroma, floral
	20	2,4-壬二烯醛2,4-Nonadienal	19.02	1.21	清香味Fragrant odour
	21	(反,反)-2,4-癸二烯醛Trans-2,4-decadienal	18.08	0.78	黄瓜香、脂肪味、香蕉味、青草香
					Cucumber aroma, fatty aroma, banana aroma, grass aroma
	22	3-甲基丁醛3-Methylbutyraldehyde	17.52	0.38	麦芽香Malt aroma
	23	2,4-二甲基-3-环己烯-1-甲醛Ligustral	15.18	1.38	青草香Grass aroma
	24	反-2-十二烯醛Trans-2-dodecenal	18.08	0.78	—
	25	十八醛Octadecanaldehyde	19.34	0.58	椰子香Coconut aroma
	26	2-丁基-2-辛烯醛2-Butyloct-2-enal	19.53	1.05	—
醇类	27	正己醇1-Hexanol	11.23	1.48	脂香、甜果香Fatty aroma, fruity aroma
Alcohols	28	木糖醇Xylitol	11.95	0.25	—
	29	1-辛烯-3-醇单体1-Octen-3-ol	13.22	2.86	土壤香气、油脂香、花香、蘑菇香
					Soil aroma, fatty aroma, floral, mushroom aroma
	30	羟基香茅醇Hydroxycitronellol	13.47	0.89	花香Floral
	31	辛醇1-Octanol	13.55	7.07	果香Fruity aroma
	32	芳樟醇Linalool	13.94	0.74	丁香味Lilac aroma
	33	2-乙基-1-己醇2-Ethyl-1-hexanol	14.14	1.29	花香Floral
	34	6-甲基-5-庚烯-2-醇Sulcatol	17.84	0.45	水果香、清香、柠檬草香
					Fruity aroma, fragrant odour, lemongrass aroma
	35	反-2-已烯-1-醇Trans-2-hexen-1-ol	15.91	0.39	未成熟果实气味Unripe fruit aroma
	36	正-2-戊烯-1-醇2-Pentene-1-ol	16.42	0.52	清新味、鲜草味Fragrant aroma, grass aroma
	37	丁基苯甲醇Butylbenzyl alcohol	12.82	0.57	—
	38	1-辛烯-3-醇二聚体1-Octen-3-ol	17.84	0.45	蘑菇香、薰衣草、干草味
					Mushroom aroma, favender incense, hay smell
	39	十六烷醇Hexadecanol	19.89	0.96	油脂味Fatty aroma
	40	3,7,11-三甲基-1,6,10-十二碳三烯-3-醇	20.53	0.58	苹果香Apple aroma
		3-Hydroxy-3,7,11-trimethyl-1,6,10-dodecatriene
酮类	41	2-庚酮2-Heptanone	11.57	1.22	奶酪香、水果香、青草香
Ketones					Cheese aroma, fruity aroma, grass aroma
	42	庚酮Heptanone	11.74	2.52	水果香味Fruity aroma
	43	甲基庚烯酮Methyl heptenone	13.36	0.62	柠檬草香Lemongrass aroma
	44	3-辛烯-2-酮3-Octen-2-one	14.45	1.04	泥土香、甜香、甘草香
					Soil aroma, sweet aroma, herbal aroma
	45	2,5-二甲基呋喃-3,4(2H, 5H)-二酮	15.30	1.70	焦糖香、草莓香Caramel aroma, strawberry aroma
		3,4-Dimethylfuran-2,5-dione
	46	1-辛烯-3-酮1-Octen-3-one	17.29	0.17	—
	47	3,4,7,8-四甲氧基黄酮	17.73	10.47	—
		3,4,7,8-Tetramethoxyflavone
酸类Acids	48	乙酸Acetic acid	6.40	0.33	酸香Acidic aroma
	49	油酸Oleic acid	18.24	1.24	油脂香Fatty aroma
	50	7-氧代辛酸7-Oxooctanoic acid	16.79	0.89	—
	51	癸酸Capric acid	19.60	0.79	蜡香、甜香Wax aroma, sweet aroma
	52	棕榈油酸Palmitoleic acid	20.02	0.56	—
烯炔类	53	苯乙烯Styrene	11.42	0.62	甜香、芳香Sweet aroma, aromatic
Alkenes alkynes	54	7-甲基-3-辛炔Methyloctyne	14.37	0.61	—
杂环类	55	4-甲基-2-甲氧基苯酚4-Methylguaiacol	21.73	0.53	甜香Sweet aroma
Heterocyclic	56	邻二甲苯Ortho-xylene	10.71	1.02	青草香Grass aroma
class	57	1,2,3,4-四甲基苯1,2,3,4-Tetramethylbenzene	13.76	0.40	—
	58	苯并噻唑Benzothiazole	15.85	0.21	蒸煮味、坚果味Steaming aroma, nutty aroma
	59	2-甲氧基苯酚Guaiacol	21.73	0.53	酚醛味、香草味Phenolic aroma, grass aroma
	60	2-乙基-6-甲基吡嗪2-Ethyl-6-methylpyrazine	14.79	2.96	坚果、甜香气味Nutty aroma, sweet aroma
	61	2-戊基呋喃Empirical formula	12.99	2.51	豆香、青草香Bean aroma, grass aroma
	62	2,3-二氢苯并呋喃2,3-Dihydrobenzofuran	18.37	3.55	甜香Sweet aroma
烷烃类	63	十八烷Octadecane	16.19	0.47	—
Alkanes	64	2,6,10-三甲基十四烷	17.42	0.52	—
		2,6,10-Trimethyltetradecane
	65	二十七烷Heptacosane	19.96	0.54	—
	66	十二烷Dodecane	13.14	1.09	—
	67	十五烷Pentadecane	15.02	0.28	蜡香Wax aroma
	68	十一烷Undecane	12.82	0.57	水果香Fruity aroma
	69	十四烷Tetradecane	14.56	0.28	芳香Aromatic

类别 Category	序号 No.	物质 Compound	保留时间 Retention time/min	相对含量 Relative content/%	特征 Features^{[24⇓⇓⇓⇓⇓⇓⇓-32]}
酯类	1	乙酸乙酯Ethyl acetate	5.50	0.33	果香Fruity aroma
Esters	2	异戊酸香叶酯Geranyl isovalerate	19.27	0.36	果香Fruity aroma
	3	乙酸丙酯Propyl acetate	19.76	0.18	特殊水果香味Special fruity aroma
	4	γ-十二内酯4-Dodecanolide	20.26	1.14	甜味、椰子味Sweet aroma, coconut aroma
	5	棕榈酸甲酯Methyl hexadecanoate	23.55	0.16	茶香Tea aroma
	6	己酸甲酯Methyl caproate	22.19	0.18	果香、脂肪香、奶油香
					Fruity aroma, fatty aroma, creamy aroma
	7	棕榈酸乙酯Ethyl palmitate	20.34	0.17	奶油香Creamy aroma
	8	十四烷酸甲酯Methyl myristate	23.78	0.40	脂肪味、蜡香、花香Fatty aroma, wax aroma, floral
	9	顺-6,9,12,15-十八碳四烯酸甲酯	16.71	0.35	—
		Methyl octadecatetraenoate (6c, 9c, 12c, 15c)
醛类	10	糠醛Furfural	8.46	0.37	甜香味Sweet aroma
Aldehydes	11	戊醛Valeraldehyde	7.52	0.68	刺激味Pungent aroma
	12	己醛Acetic acid	9.70	14.64	青草香Grass aroma
	13	2-己烯醛2-Hexenal	11.06	0.41	草本香Herbal aroma
	14	反-2-庚烯醛Trans-2-heptenal	13.05	1.01	青草香Grass aroma
	15	苯甲醛Benzaldehyde	13.28	2.98	豆甜香Bean aroma
	16	反-2-辛烯醛Trans-2-octenal	14.85	2.12	脂肪味、青草香Fatty aroma, grass aroma
	17	壬醛Acetic acid	15.36	6.48	柑橘果香、花香Citrus aroma, floral
	18	反-2-壬烯醛Trans-2-nonenal	16.53	2.65	青草香、蜡香、黄瓜香,甜瓜香、蔬菜香
					Grass aroma, wax aroma, cucumber aroma, melon aroma, vegetable aroma
	19	癸醛Decanal	16.98	1.46	甜香、柑橘香、蜡香、花香
					Sweet aroma, citrus aroma, wax aroma, floral
	20	2,4-壬二烯醛2,4-Nonadienal	19.02	1.21	清香味Fragrant odour
	21	(反,反)-2,4-癸二烯醛Trans-2,4-decadienal	18.08	0.78	黄瓜香、脂肪味、香蕉味、青草香
					Cucumber aroma, fatty aroma, banana aroma, grass aroma
	22	3-甲基丁醛3-Methylbutyraldehyde	17.52	0.38	麦芽香Malt aroma
	23	2,4-二甲基-3-环己烯-1-甲醛Ligustral	15.18	1.38	青草香Grass aroma
	24	反-2-十二烯醛Trans-2-dodecenal	18.08	0.78	—
	25	十八醛Octadecanaldehyde	19.34	0.58	椰子香Coconut aroma
	26	2-丁基-2-辛烯醛2-Butyloct-2-enal	19.53	1.05	—
醇类	27	正己醇1-Hexanol	11.23	1.48	脂香、甜果香Fatty aroma, fruity aroma
Alcohols	28	木糖醇Xylitol	11.95	0.25	—
	29	1-辛烯-3-醇单体1-Octen-3-ol	13.22	2.86	土壤香气、油脂香、花香、蘑菇香
					Soil aroma, fatty aroma, floral, mushroom aroma
	30	羟基香茅醇Hydroxycitronellol	13.47	0.89	花香Floral
	31	辛醇1-Octanol	13.55	7.07	果香Fruity aroma
	32	芳樟醇Linalool	13.94	0.74	丁香味Lilac aroma
	33	2-乙基-1-己醇2-Ethyl-1-hexanol	14.14	1.29	花香Floral
	34	6-甲基-5-庚烯-2-醇Sulcatol	17.84	0.45	水果香、清香、柠檬草香
					Fruity aroma, fragrant odour, lemongrass aroma
	35	反-2-已烯-1-醇Trans-2-hexen-1-ol	15.91	0.39	未成熟果实气味Unripe fruit aroma
	36	正-2-戊烯-1-醇2-Pentene-1-ol	16.42	0.52	清新味、鲜草味Fragrant aroma, grass aroma
	37	丁基苯甲醇Butylbenzyl alcohol	12.82	0.57	—
	38	1-辛烯-3-醇二聚体1-Octen-3-ol	17.84	0.45	蘑菇香、薰衣草、干草味
					Mushroom aroma, favender incense, hay smell
	39	十六烷醇Hexadecanol	19.89	0.96	油脂味Fatty aroma
	40	3,7,11-三甲基-1,6,10-十二碳三烯-3-醇	20.53	0.58	苹果香Apple aroma
		3-Hydroxy-3,7,11-trimethyl-1,6,10-dodecatriene
酮类	41	2-庚酮2-Heptanone	11.57	1.22	奶酪香、水果香、青草香
Ketones					Cheese aroma, fruity aroma, grass aroma
	42	庚酮Heptanone	11.74	2.52	水果香味Fruity aroma
	43	甲基庚烯酮Methyl heptenone	13.36	0.62	柠檬草香Lemongrass aroma
	44	3-辛烯-2-酮3-Octen-2-one	14.45	1.04	泥土香、甜香、甘草香
					Soil aroma, sweet aroma, herbal aroma
	45	2,5-二甲基呋喃-3,4(2H, 5H)-二酮	15.30	1.70	焦糖香、草莓香Caramel aroma, strawberry aroma
		3,4-Dimethylfuran-2,5-dione
	46	1-辛烯-3-酮1-Octen-3-one	17.29	0.17	—
	47	3,4,7,8-四甲氧基黄酮	17.73	10.47	—
		3,4,7,8-Tetramethoxyflavone
酸类Acids	48	乙酸Acetic acid	6.40	0.33	酸香Acidic aroma
	49	油酸Oleic acid	18.24	1.24	油脂香Fatty aroma
	50	7-氧代辛酸7-Oxooctanoic acid	16.79	0.89	—
	51	癸酸Capric acid	19.60	0.79	蜡香、甜香Wax aroma, sweet aroma
	52	棕榈油酸Palmitoleic acid	20.02	0.56	—
烯炔类	53	苯乙烯Styrene	11.42	0.62	甜香、芳香Sweet aroma, aromatic
Alkenes alkynes	54	7-甲基-3-辛炔Methyloctyne	14.37	0.61	—
杂环类	55	4-甲基-2-甲氧基苯酚4-Methylguaiacol	21.73	0.53	甜香Sweet aroma
Heterocyclic	56	邻二甲苯Ortho-xylene	10.71	1.02	青草香Grass aroma
class	57	1,2,3,4-四甲基苯1,2,3,4-Tetramethylbenzene	13.76	0.40	—
	58	苯并噻唑Benzothiazole	15.85	0.21	蒸煮味、坚果味Steaming aroma, nutty aroma
	59	2-甲氧基苯酚Guaiacol	21.73	0.53	酚醛味、香草味Phenolic aroma, grass aroma
	60	2-乙基-6-甲基吡嗪2-Ethyl-6-methylpyrazine	14.79	2.96	坚果、甜香气味Nutty aroma, sweet aroma
	61	2-戊基呋喃Empirical formula	12.99	2.51	豆香、青草香Bean aroma, grass aroma
	62	2,3-二氢苯并呋喃2,3-Dihydrobenzofuran	18.37	3.55	甜香Sweet aroma
烷烃类	63	十八烷Octadecane	16.19	0.47	—
Alkanes	64	2,6,10-三甲基十四烷	17.42	0.52	—
		2,6,10-Trimethyltetradecane
	65	二十七烷Heptacosane	19.96	0.54	—
	66	十二烷Dodecane	13.14	1.09	—
	67	十五烷Pentadecane	15.02	0.28	蜡香Wax aroma
	68	十一烷Undecane	12.82	0.57	水果香Fruity aroma
	69	十四烷Tetradecane	14.56	0.28	芳香Aromatic

Optimization of drying method and quality for instant porridge

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序号No.	A/%	B/%	C/%	Y
1	15	12	6	92.51
2	20	12	8	82.37
3	20	8	6	86.29
4	10	8	6	78.37
5	15	8	8	82.64
6	10	16	6	89.45
7	20	16	6	85.26
8	15	12	6	92.83
9	15	16	8	83.21
10	10	12	4	82.94
11	15	8	4	77.96
12	20	12	4	88.47
13	15	12	6	92.17
14	15	12	6	91.64
15	10	12	8	87.92
16	15	16	4	85.75
17	15	12	6	93.72

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