摘要
以花蛤、糟辣椒为主要原料,选择感官评价为指标,通过正交试验研制开发一款酸辣花蛤酱,并采用电子鼻技术进行风味差异分析。结果表明:在基础配方上添加花蛤21%、杏鲍菇25%、糟辣椒4%和菜籽油18%为酸辣花蛤酱的最佳工艺配方。成品具有花蛤的鲜香味,颜色红润,酸辣可口,组织状态良好。采用电子鼻分析发现其挥发性成分包含氮氧类、甲基类、芳香类等化合物,各组的风味有差别,证明电子鼻技术能有效应用于酸辣花蛤酱特征风味的分析,辅助产品开发。
A kind of sour and spicy clam sauce is developed by orthogonal test with clam and fermented chili as the main raw materials and the sensory evaluation as the index,and the electronic nose(enose)technique is used to analyze the flavor difference.The results show that the optimal formula of the sour and spicy clam sauce is as follows:clam is 21%,Pleurotus eryngii is 25%,fermented chili is 4%,rapeseed oil is 18%based on the basic formula.The finished product has the fresh flavor of clam,red color,sour and spicy taste,and good texture.It is found that the volatile components include nitrogen and oxygen,methyl,aromatic and other compounds by e-nose analysis,and the flavor of each group is different.It is proved that e-nose technique could be effectively applied for the analysis of the characteristic flavor of sour and spicy clam sauce and to assist the product development.
作者
祝伦伟
刘波
朱文慧
步营
李学鹏
张秀清
刘贺
于志国
ZHU Lun-wei;LIU Bo;ZHU Wen-hui;BU Ying;LI Xue-peng;ZHANG Xiu-qing;LIU He;YU Zhi-guo(Fresh Food Industry Technology Research Institute in Colleges and Universities of Liaoning Province,Major Science and Technology Platform"Food Storage,Processing and Quality Safety Control Engineering Technology Research Center"in Colleges and Universities of Liaoning Province,College of Food Science and Engineering,Bohai University,Jinzhou 121013,China;Shandong Tianbo Food Ingredients Co.,Ltd.,Jining 272010,China;Dandong Taifeng Foodstuff Co.,Ltd.,Dandong 118300,China)
出处
《中国调味品》
CAS
北大核心
2020年第5期42-45,62,共5页
China Condiment
基金
“十三五”国家重点研发计划项目(2018YFD0400603)
辽宁省教育厅自然科学项目(LF2017008)
辽宁食品产业校企联盟校企合作科研项目(2018LNSPLM0103)
辽宁省兴辽英才计划项目(XLYC1807133)。
关键词
花蛤
糟辣椒
即食海鲜酱
电子鼻
clam
fermented chili
instant seafood sauce
electronic nose
