Purge-and-trap detection method of volatile flavor substances in sour-dough steamed bun

A technology of purge and trap and detection method, which is applied in the direction of measuring devices, instruments, scientific instruments, etc., to achieve the effect of strong identification and analysis ability, high enrichment efficiency and less sampling volume

Inactive Publication Date: 2014-03-26
ZHEJIANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

It is also used for the analysis of volatile substances (such as odor components) in food, but there is no report on the analysis of volatile flavor substances in sourdough steamed bread by purge and trap technology

Method used

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  • Purge-and-trap detection method of volatile flavor substances in sour-dough steamed bun
  • Purge-and-trap detection method of volatile flavor substances in sour-dough steamed bun
  • Purge-and-trap detection method of volatile flavor substances in sour-dough steamed bun

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Experimental program
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Embodiment 1

[0034] 1. Sourdough: Take five traditional fermented sourdoughs from different regions of my country, numbered Hn-87, Sx-91, Gs-107, Hf-112 and Hr-122.

[0035] 2. For the five sourdoughs, prepare the corresponding sourdough steamed buns through the following steps respectively, and the numbers are Hn, Sx, Gs, Hf and Hr respectively:

[0036] (1) Soak the sour dough in water, add wheat flour after soaking, mix well, and ferment for 3.5 hours at a temperature of 30°C and a relative humidity of 70%;

[0037] (2) After the fermentation is complete, add wheat flour and water, then knead, divide, round, shape, and then put it at a temperature of 30°C and a relative humidity of 75% to proof for 60 minutes;

[0038] (3) After proofing, steam to obtain sourdough steamed buns.

[0039] 3. The volatile flavor compounds were detected on the sourdough steamed bread samples from the five regions through the following steps:

[0040]Take 100g of sourdough steamed bread, cool for 10 minute...

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Abstract

The invention discloses a purge-and-trap detection method of volatile flavor substances in a sour-dough steamed bun. The method comprises the steps as follows: after the sour-dough steamed bun is cooled and diced, a purge-and-trap device is adopted to collect the volatile flavor substances; and a gas chromatography-mass spectrometry technology is adopted to evaluate the volatile flavor substances. According to the method, an organic solvent is not required, the sampling quantity is small, the enrichment efficiency is high, matrix interference is little, trace component loss can be effectively reduced, and the detection rate of trace components is increased.

Description

technical field [0001] The invention relates to the technical field of flavor analysis of fermented food, in particular to a purge and trap detection method for volatile flavor substances in sour dough steamed bread. Background technique [0002] Steamed Bread (Chinese Steamed Bread), also known as steamed buns or steamed buns, is a traditional staple food that originated in my country and plays an important role in daily life in my country, especially in the northern regions. According to statistics, the annual flour consumption of steamed bread in northern my country accounts for about 70% of the total amount of flour. Mantou is mainly made of wheat flour, which is fermented by adding water, yeast or starter (leavener, flour fertilizer, starter, old noodles), etc., and fermented into dough. After dough kneading, molding and proofing, it is finally steamed finished product. [0003] Sourdough steamed buns refer to the fermented dough left over from the previous steamed bu...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): G01N30/02G01N30/08
Inventor 何国庆张国华朱永胜何捷刘同杰陈启和阮辉
Owner ZHEJIANG UNIV
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