Food and Fermentation Industries >

2023 , Vol. 49 >Issue 24: 156 - 163

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.033140

Research on process optimization and flavor components of Coix rice-acid soup

  • LIN Li ,
  • DONG Wei ,
  • WU Jiayi ,
  • YUAN Wei ,
  • YAN Hongguang ,
  • SHI Min ,
  • YANG Tao
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  • 1(School of Life and Health Science, Kaili University, Kaili 556001, China)
    2(School of Science, Kaili University, Kaili 556001, China)

Received date: 2022-08-01

  Revised date: 2022-09-21

  Online published: 2024-01-17

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Abstract

Coix was taken as the research object to enrich the diversity of processing materials of rice-acid. The process of Coix rice-acid soup was optimized by the response surface method (RSM) on the basis of a single-factor experiment. GC-MS was used to analyze the volatile flavor components of Coix rice-acid soup and rice-acid soup. Results showed that through the regression equation model, the optimum processing conditions were obtained as follows: the mass ratio of glutinous rice to Coix seed of 62∶38, gelatinization temperature of 69 ℃, gelatinization time of 39 min, and the old water addition of 15%. The influence order of various factors on the sensory score of Coix rice-acid soup was A (proportion of glutinous rice and Coix seed) > C (gelatinization time) > B (gelatinization temperature) > D (old water addition). The model predicted that the sensory score of Coix rice-acid soup was 93.62. After three parallel verification tests, the sensory score of Coix rice-acid soup was 90.20, and the relative standard deviation (RSD) was 1.06%. The fitting degree between the actual value and the predicted value was good, and the regression model has high reliability. The Coix rice-acid soup contained 21 volatile flavor components, including 7 esters, 5 acids, 6 alcohols, 1 aldehyde, and 2 ketones. However, rice-acid soup contained 18 volatile flavor components, including 6 esters, 3 acids, 6 alcohols, 2 aldehydes, and 1 phenolic. The two kinds of rice-acid soup shared 10 volatile flavor components. In conclusion, the color and texture of Coix rice-acid soup were uniform and flowing. The taste was sour and delicious. The volatile flavor components were rich. It can be used as a new type of acid soup product.

Key words： Coix seed; rice-acid soup; response surface method; flavor component; GC-MS

Cite this article

LIN Li , DONG Wei , WU Jiayi , YUAN Wei , YAN Hongguang , SHI Min , YANG Tao . Research on process optimization and flavor components of Coix rice-acid soup[J]. Food and Fermentation Industries, 2023 , 49(24) : 156 -163 . DOI: 10.13995/j.cnki.11-1802/ts.033140

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