摘要
以洋葱为原料,通过单因素试验研究了酶添加量、酶解温度及酶解时间对洋葱酱可溶性固形物含量的影响,在单因素试验基础上,利用响应面法对洋葱酱的酶解工艺参数进行分析优化,洋葱酱酶解的最优工艺条件为:酶添加量0.46%、酶解温度40℃、酶解时间20 min,在此条件下洋葱酱的可溶性固形物含量为12.2%。使用气相色谱-质谱(GC-MS)联用技术对洋葱酱中的挥发性成分进行分析,结果表明,与未经酶解处理的洋葱酱对比,酶解处理后的洋葱酱中挥发性物质的种类变少,含硫化合物的相对含量降低,2-甲基-2-戊烯醛的相对含量增加。
Onion was used as raw material,the effects of enzyme addition,enzymatic hydrolysis temperature and enzymatic hydrolysis time on the soluble solid content of onion sauce were studied through single factor test.On the basis of single factor test,the enzymatic hydrolysis process parameters of onion sauce were analyzed and optimized by response surface method.The optimal process conditions of e nzymatic hydrolysis of o nion s auce were asf ollows:e nzyme a ddition 0.46%,e nzymatic hydrolysis temperature 40℃,enzymatic hydrolysis time 20 min.Under these conditions,the soluble solid content of onion sauce was 12.2%.The volatile components of onion sauce were analyzed by gas chromatographymass spectrometry(GC-MS).The results showed that compared with onion sauce without enzymatic hydrolysis,the types of volatile substances in onion sauce after enzymatic hydrolysis decreased,the relative content of sulfur compounds decreased,and the relative content of 2-methyl-2-pentenoaldehyde increased.
作者
李素岳
马泽业
张军
张鸣明
江爱莲
张宝匀
何海宁
胡先望
LI Suyue;MA Zeye;ZHANG Jun;ZHANG Mingming;JIANG Ailian;ZHANG Baoyun;HE Haining;HU Xianwang(Gansu Institute of Business and Technology,Lanzhou 730010,China;Jinchang Yuanda Agricultural and Sideline Fruit Co.,Ltd.,Jinchang 737100,China;Gansu Zhongshang Food Quality Test and Detection Co.,Ltd.,Lanzhou 730010,China)
出处
《食品科技》
CAS
北大核心
2022年第9期231-237,共7页
Food Science and Technology
基金
甘肃省科技小巨人企业培育计划项目(20CX9JC147)
甘肃省民生科技专项-乡村振兴专题-科技特派员创新创业示范基地项目(21CX6NA025)
甘肃省对发展中国家科技援助项目(KY201801003)
金昌市重点科技计划项目(2020ABZ0XD,2021ABZEE0)。
关键词
洋葱酱
响应面
GC-MS
挥发性物质
onion paste
response surface methodology
gas chromatography-mass spectrometry
volatile flavor
