摘要
为了丰富以竹笋为原料的特色川味休闲食品,该研究以特色四川竹笋和不同种类的辣椒为原料,开发一种即食的特色川竹辣椒酱。采用单因素试验和正交试验设计优化川竹辣椒酱的最佳调味料配方:白砂糖添加量0.8%、甜面酱添加量2.5%、味精添加量1.5%,以此配方制作出的川竹辣椒酱感官评分为86.7,亚硝酸钠含量为0.487 mg/kg;并运用气相色谱-质谱联用(gas chromatography-mass spectrometry,GC-MS)技术检测出川竹辣椒酱中挥发性风味物质共有53种,其中含烯类15种、醛类11种、醇类9种、酯类3种、酮类3种、酸类2种、芳香类2种、烷烃3种、其它类5种。
To enrich the characteristic Sichuan snack containing bamboo shoots as raw materials,which is available commercially,the study used Sichuan bamboo shoots and different types of peppers as auxiliary materials to develop an instant Sichuan bamboo pepper sauce.Single-factor and orthogonal experiments were conducted to optimize the seasoning formula:0.8%of white granulated sugar,2.5%of sweet flour sauce,and 1.5%of monosodium glutamate.The sensory score of this Sichuan bamboo pepper sauce was 86.7,and its sodium nitrite content was 0.487 mg/kg.Furthermore,gas chromatography-mass spectrometry detected 53 volatile flavor compounds in the pepper sauce,which included 15 alkenes,11 aldehydes,9 alcohols,3 esters,3 ketones,2 acids,2 aromatics,3 alkanes,and 5 other compounds.
作者
周泽林
陈一萌
张其圣
李柠汶
柏红梅
汪冬冬
王波
周永潮
余英
费思涛
ZHOU Ze-lin;CHEN Yi-meng;ZHANG Qi-sheng;LI Ning-wen;BAI Hong-mei;WANG Dong-dong;WANG Bo;ZHOU Yong-chao;YU Ying;FEI Si-tao(Sichuan Food Fermentation Industry Research and Design Institute Co.,Ltd.,Chengdu 611130,Sichuan,China;Sichuan University Jinjiang College,Meishan 620860,Sichuan,China;Sichuan Dongpo Chinese Paocai Industrial Technology Research Institute,Meishan 620010,Sichuan,China;Xingwen County Forestry and Bamboo Industry Development Service Center,Yibin 644499,Sichuan,China;Yibin Bamboo Industry Research Institute,Yibin 644002,Sichuan,China;Yibin Youzheng Agricultural Development Co.,Ltd.,Yibin 644009,Sichuan,China)
出处
《食品研究与开发》
CAS
北大核心
2021年第24期99-106,共8页
Food Research and Development
基金
四川省转移支付项目(2017NZYZF0095)
宜宾市“一抓一”科技工程项目(2018YZY001)。
作者简介
周泽林(1963-),男(汉),高级工程师,学士,主要从事农产品、果蔬茶加工技术研究开发;通信作者:陈一萌(1995-),女(土家),硕士研究生,主要从事农产品、果蔬茶加工技术研究开发。
