宫保鸡丁微波烹饪工艺优化及其挥发性风味物质分析

目的 对比分析微波和炒制烹饪的宫保鸡丁菜肴挥发性香气成分的差异, 开发微波宫保鸡丁调理食品。方法 选取醋添加量、水淀粉添加量、微波功率、微波时间进行单因素试验, 以感官评分、蒸煮损失、色差为指标, 利用正交试验和综合评价优化宫保鸡丁微波烹饪工艺, 采用气相色谱-离子迁移谱(gas chromatography-ion mobility spectrometry, GC-IMS)技术分析微波和炒制烹饪宫保鸡丁挥发性风味物质差异。结果 当醋添加量12 g、水淀粉添加量10 g、微波功率700 W、微波时间为5 min时, 宫保鸡丁感官评分为78.67, 蒸煮损失率为18.61%, 色差为10.55, 产品色香味俱佳。两种烹饪方法中, GC-IMS共鉴定出60种挥发性物质, 从指纹图谱和峰强度来看, 炒制的宫保鸡丁风味物质更丰富, 其中醛类、醇类、酮类、酯类、含硫化合物、杂环类、酚类总峰强度皆高于微波烹饪的宫保鸡丁, 但萜烯类峰强度低于微波烹饪宫保鸡丁, 经相对气味活度值分析, 炒制和微波宫保鸡丁的关键风味物质相似, 其共有的关键风味化合物包括3-甲基丁醛、甲硫基丙醛、乙酸乙酯、莰烯、己醛、壬醛、二甲基二硫醚、2-乙基-3,5-二甲基吡嗪、3-羟基-2-丁酮、1,8-桉叶素等19种, 但贡献度差别明显。结论 本研究为宫保鸡丁的规模化、产业化生产提供一定理论依据, 炒制和微波两种烹饪方式对宫保鸡丁挥发性风味物质影响较大, 微波烹饪的宫保鸡丁的香气成分丰富度略差于炒制的宫保鸡丁。

Optimization of processing technology of Kung Pao chicken by microwave and analysis of volatile flavor components

Objective To compare the differences of volatile aroma components in Kung Pao chicken between microwave and stir-frying, and develop the prepared food of Kung Pao chicken. Methods The addition amount of vinegar, water starch, microwave power and microwave time were selected for single factor experiment with the sensory evaluation score, cooking loss and color difference as indicators. Then microwave processing technology of Kung Pao chicken was optimized by orthogonal test and comprehensive evaluation. Gas chromatography-ion mobility spectrometry (GC-IMS) was used to analyze the differences of volatile flavor compounds between Kung Pao chicken cooked by microwave and stir-frying. Results When the addition of vinegar was 12 g, water starch was 10 g, microwave power was 700 W, and the microwave time was 5 min, the Kung Pao chicken was bright in color and rich in fragrance, and sensory score was 78.67, the cooking loss was 18.61%, and the color difference was 10.55, In the 2 cooking methods, 60 kinds of volatile flavor compounds were identified by GC-IMS. According to the fingerprint and peak intensity, the volatile flavor compounds of stir-frying Kung Pao chicken were more abundant, and the total peak intensities of aldehydes, alcohols, ketones, esters, sulfur compounds, heterocyclic compounds and phenols were higher than those of microwave cooked Kung Pao chicken, but that of terpene content was lower than that of microwave cooked Kung Pao chicken. According to the analysis of relative odor activity value, the common key flavor compounds of stir-frying and microwave cooked Kung Pao chicken were similar, including 3-methylbutanal, methional, ethyl acetate, camphene, hexanal, nonanal, dimethyl disulfide, 2-ethyl-3,5-dimethyl pyrazine, 3-hydroxy-2-butanone, 1,8-cineole-M, but the difference in contribution was obvious. Conclusion This study provides a theoretical basis for the large-scale and industrialized production of traditional Chinese dishes such as Kung Pao chicken to some degree, and stir-frying and microwave cooked methods have great influence on the difference of volatile flavor in Kung Pao chicken, the flavor richness of Kung Pao chicken by microwave is slightly worse than that by stir-frying.