| As a traditional characteristic snack in China,steamed sponge cake is a kind of cake made by yeast fermentation and steaming.It is a kind of special food widely used in various ceremonial occasion,which is sweet but not greasy,easy to serve and easy to make.In recent years,with the improvement of life quality and the spread of chronic metabolic diseases,people are paying more and more attention to healthy diet.The creation of personalized nutritious and healthy food has become the development trend and research focus in the field of food science.Therefore,the development of a new nutritional cake has a good practical significance and broad market prospects.As the most rare staple grain and the most abundant coarse grain in China,highland barley has attracted much attention due to its rich nutritional value endowed by the growing environment in the high-altitude areas.In this paper,based on the current research status of highland barley deep-processed food and the development trend of nutritious coarse grain steamed sponge cake in China,it is proposed to use highland barley flour to replace the traditional cake flour,and to create highland barley steamed sponge cake with unique flavor and rich nutritional value.Furthermore,based on the systematical research on production technology optimization of highland barley steamed sponge cake and the established sensory quality evaluation system,we clarified the effect of different modifiers on highland barley flour slurry paste properties,processing properties and the quality of highland barley steamed sponge cake.Moreover,we also clarified the evolution of volatile components as well as the contributions and flavor performance of key volatile flavor components on different fermentation periods of highland barley steamed sponge cake.The results showed great practical significance and value and provided basis and technical support for the diversification of highland barley deep-processed products and promote the creation of new nutritious and healthy steamed sponge cake.With the addition of highland barley flour,the effects of water content on slurry viscosity,the specific volume and TPA texture characteristics of cake were explored.The optimal water content of the highland barley flour slurry was 50%.The single factor experiment and response surface regression model were used to optimize the fermentation conditions(fermentation time,fermentation temperature and strain addition)of highland barley steamed sponge cake,and then the optimized conditions were obtained as follows: fermentation time was 2.6h,fermentation temperature was 37°C and the strain addition was 0.6%.On the basis of the above and based on the fuzzy binary contrast policy,eight preferential indicators which are suitable for the sensory quality appraisal of highland barley steamed sponge cake were carried out,the priority order and weights of them were decided: fragrance 21%,taste 16%,hardness 15%,elasticity 14%,viscosity 12%,flesh hole evenness 10%,chewiness 9% and epidermis smoothness 3%,and finally the schedule of sensory quality evaluation of highland barley steamed sponge cake were built.By means of headspace solid-phase microextraction and GC-MS analysis,the difference of volatile components as well as the contributions and flavor performance of the key volatile flavor components of the highland barley flour slurry on different fermentation periods were investigated.The results showed that there were 14 volatile components in the unfermented slurry,and 6 of which were the key volatile flavor components.There were 22 volatile components in the 3h fermentation slurry,and among them only nonanal was the key volatile flavor component.There were 22 volatile components in the 6h fermentation slurry,and 5 of which were the key volatile flavor components,with ethyl caprylate contributing the most.There were 24 different volatile components in the 12 h fermentation slurry,among which the key volatile flavor components were nonanal and(E,E)-2,4-nonadienal.It can be seen that there were significant differences in the composition of volatile components in the highland barley flour slurry during different fermentation periods,and the key volatile flavor components determined the flavor of the highland barley steamed sponge cake.The optimal additive amount of the quality improver was decided based on the established sensory quality evaluation system of highland barley steamed sponge cake,which were xanthan gum 0.2%,guar gum 0.4% and modified cassava starch 4%,respectively.The effect of three kinds of modifiers on the slurry paste properties and processing properties were inspected by using modern analysis technique.The results showed that the addition of three kinds of imodifiers significantly changed the starting gelatinization temperature,hot paste stability and cold paste stability,disintegration value,gelling properties and sedimentation properties of the highland barley flour slurry,and the water binding force in the slurry was enhanced in different degrees,resulting in higher water binding capacity of the slurry.The addition of xanthan gum reduced the number of the inner stomata of highland barley cake and made the distribution more dense,while the addition of guar gum increased the number of inner stomata and made the distribution more even.Besides,Maxwell classical physical model was used to describe the stress relaxation characteristics of the highland barley steamed sponge cake with the addition of different improver.The viscoelastic characteristics were thus obtained,and the effects of different modifiers addition were discussed based on the model.At the same time,three kinds of modifiers can also affect the TPA texture characteristics of the highland barley steamed sponge cake.The correlation analysis between the five parameters(hardness,stringiness,adhesiveness,chewiness and resilience)and the sensory score was conducted.It was found that the three kinds of improver could improve the sensory quality score by reducing the hardness,adhesiveness and chewiness of the highland barley steamed sponge cake.In conclusion,this paper created a superior-quality and nutritional highland barley steamed sponge cake,in line with the needs of modern healthy food for people,which could have a good industrialization and market prospects.In addition,the established sensory quality evaluation system could provide rational guidance for the quality control of highland barley and other coarse grain-based steamed sponge cake. |
