模糊数学评价结合响应面法优化新疆椒麻鸡拌料油配方及工艺

在特色菜肴新疆椒麻鸡拌料油配方的基础上，加入药食同源的小茴香，通过模糊数学感官评价法对新疆椒麻鸡拌料油进行感官评分，结合响应面法对新疆椒麻鸡拌料油制作工艺进行优化。结果表明，对椒麻鸡拌料油感官品质的影响顺序为青花椒添加量>炒制时间>入油温度，最佳工艺为青花椒添加量3.25%、炒制时间30 min、入油温度160℃。按照此条件制作的拌料油感官评分为93分，与模型预测值(93.79分)接近。     

微波和湿法处理对调味品中微量元素含量的影响

采用微波消解、湿法消解两种处理方法,用火焰原子吸收光谱法测定黑胡椒、白胡椒、花椒、麻椒中钙、铁、锌、锰、铜含量。结果表明:不同预处理方法对样品中微量元素含量有一定的影响,微波消解能较快速地处理样品,且微波消解样品中元素测定值略高于相应湿法消解样品的元素测定值。5种元素在各个样品中的含量依次为黑胡椒:CaMnFeCuZn;白胡椒:CaMnFeCuZn;花椒:CaFeMnZnCu;麻椒:CaFeMnZnCu。5种元素在4种样品中的含量:Ca元素的含量较高,远高于其他4种元素含量。在花椒和麻椒中Ca含量相差不大,且高于黑胡椒、白胡椒,其中白胡椒中的钙含量最低。微波消解样品结果的精密度在0%～3.5%之间,微波消解样品中Ca、Fe、Zn的加标回收率:Ca回收率在90%～102%,Fe的回收率在81%～102%;Zn的回收率在94%～100%,结果较为满意,该研究为调味品中微量元素的研究提供了方法和数据参考。     

风味和功能性特级初榨橄榄油的研制

以特级初榨橄榄油为基础油,分别添加橘子、橙子、柠檬、辣椒、花椒天然风味香料进行调味,或添加植物甾醇酯、茶多酚增加其功能性。通过感官评定确定了橘子、橙子、柠檬3种水果风味香料最佳添加量均为1.3%,辣椒、花椒2种香辛料风味香料最佳添加量分别为0.5%和3.0%,植物甾醇酯、茶多酚添加量分别为1.0%和0.03%。在最佳添加量条件下,风味油和功能性油过氧化值、酸值稳定性良好;水果风味油p-茴香胺值上升比较明显,其他风味油和功能性油与特级初榨橄榄油的p-茴香胺值基本持平。     

香辣鹅肉干加工工艺的研究

以鹅肉为主要原料,通过单因素试验和正交试验,重点研究腌制料和鹅肉干加工工艺中复煮、烘烤等因素,对鹅肉干理化品质和感官品质的影响。结果表明:辣椒的添加量2%,花椒的添加量为0.8%,麻椒的添加量为0.3%,白胡椒的添加量为0.5%。而鹅肉干加工时的烘烤温度55℃,时间为4h。该工艺设备简单,易于扩大生产而且产品口感好、卫生方便。     

“贡椒鱼”汤锅料包的开发

对"贡椒鱼"汤锅料包的开发进行了研究。采用传统烹饪技法,以模糊感官评价法研究鲜花椒添加量、菜籽油添加量及十三香添加量对"贡椒鱼"汤底油包风味的影响;基于响应面分析,对汤底油包配方进行了优化,并研究了各因素之间的相互作用。结果表明,鲜花椒添加量、菜籽油添加量、十三香添加量与菜籽油添加量、鲜花椒添加量与菜籽油添加量的交互作用均显著(P0.05),其中对"贡椒鱼"汤锅料包感官品质影响程度最大的因素是菜籽油添加量,其次是鲜花椒添加量。当鲜花椒添加量为161.969g,十三香添加量为3.186g,菜籽油添加量为695.906g时,"贡椒鱼"汤锅料包的感官品质最好。     

无公害五香卤蛋的调味研究

应用现代食品感官评定和数据分析的方法对卤鸡蛋进行五香调味研究,发现食盐用量、砂糖、味精、五香料对产品口感感官效果影响大小的顺序为:砂糖>食盐>味精>五香料;得出了五香偏甜风味的无公害卤蛋调味配方为砂糖4.5%+食盐2.5%+味精0.3%+五香料4.0%+肌苷酸与鸟苷酸0.016%+黄酒3%～6%,其中五香料由一些香料物质按一定的配比而成;还确定了鲜蛋剥壳后在80℃卤制6h的最佳卤制条件。     

糍粑麻椒酱的研制

实验对利用汉源花椒制作糍粑麻椒酱的原料配比和生产工艺进行了研究。在单因素实验的基础上,通过L9(34)正交实验设计和感官评定优化原料配比。实验结果表明,制作糍粑麻椒酱的较佳配方(以97.497 kg/锅计算)为:糍粑辣椒15 kg,辣椒粉4 kg,豆瓣坯子14 kg、甜面酱8 kg、花椒粉2 kg和复合天然香辛料0.197 kg。用该配方和工艺生产的糍粑麻椒酱红亮有光泽,麻辣味适中,味醇厚协调,具有花椒浓郁的香味。     

低温真空油炸红椒片的生产工艺研究

为提升淮安红椒的附加值,以淮安红椒为研究对象,采用低温真空油浴方法,开发一款即食的红椒脆片休闲食品。通过研究辣椒片的宽度、调味液中白糖的质量分数、超声波浸渍时间和真空油炸时间4个因素对淮安红椒脆片的含油率、含水率和感官评分的影响,确定其较佳的生产工艺范围。再通过正交试验确定淮安红椒脆片的最佳工艺:辣椒片宽度为3 cm、白糖质量分数为15%、超声波浸渍时间15 min、真空油炸时间20 min。由此工艺加工制得的淮安红椒脆片含油率低,具有外形完整、色泽美观、口感酥脆等良好的感官品质。     

即食调味鲅鱼产品开发及杀菌条件对其品质的影响

为开发一款即食调味鲅鱼产品,通过正交优化确定调味鲅鱼的最佳调味料配方,同时探究不同杀菌条件对产品品质的影响。结果表明:最佳调味配方为白砂糖添加量1 g,辣椒粉添加量2 g,麻椒油添加量2 g,五香粉添加量1.5 g;杀菌条件对调味鲅鱼质构和色差中的硬度、胶着度、咀嚼度和L值影响显著,当杀菌条件为115℃、20 min时,鲅鱼硬度为1405.33±45.30,L值为58.52±0.41,综合感官评分最高。结合菌落总数、感官评价、质构和色差综合分析,最佳杀菌条件为:115℃、20 min。     

模糊数学优化川式双麻热拌鸡酱汁工艺条件

花椒是川菜中人们最喜欢的风味调味品之一,将干花椒与鲜花椒混合创新研发一种川式双麻热拌鸡的酱汁,在感官评定、电子鼻及模糊数学分析的基础上优选出最佳因素。结果得出川式双麻酱汁中各原料的最优组合为:干花椒最佳种类为四川大红袍花椒且其添加量为5g(P0.05)、鲜青花椒添加量为5g(P0.05)、酱油添加量为47.5g(P0.05)、水添加量为50g(P0.05),此时双麻热拌鸡调味酱汁的综合感官得分最高。     

The use of natural antioxidants in ready-to-serve food

Research material constituted minced meat balls prepared from mechanically deboned turkey meat. The effect of natural antioxidants, which are contained in selected spices, on sensory quality and storage stability of products was investigated. Sage and a mixture of spices (sage, red pepper, black pepper, garlic and marjoram) were used as sources of antioxidants. Products were fried in a medium layer of soybean oil and then stored in a refrigerator for 4 days. The results of the experiment showed the effect of product composition on the intensity of oxidation processes in the lipid fraction of the products. Addition of sage and the mixture of spices retarded the process of oxidation. Sage proved to be more effective than the mixture of spices.     

Effect of Capsicum annuum (Red Sweet and Cayenne) and Piper nigrum (Black and White) Pepper Powders on the Shelf Life of Fresh Pork Sausages Packaged in Modified Atmosphere

ABSTRACT Capsicum annuum (red sweet and hot cayenne) and Piper nigrum (black and white) pepper powders were evaluated for inhibition of oxidative reactions and extension of the shelf life of fresh pork sausages packaged in a modified atmosphere. Sausages containing either red sweet pepper or cayenne pepper (0.1%, 0.5%, or 2%) or black or white pepper (0.1%, 0.5%, or 1%) were packaged in a modified atmosphere of 80% O₂+ 20% CO₂, stored for 16 d in the dark at 2 °C, and analyzed each 4 d for pH, CIE L*, a*, and b*, 2‐thiobarbituric acid‐reactive substances (TBARS), psychrotrophic aerobes, sensory discoloration, and off‐odor. Results demonstrated that Capsicum peppers (sweet red and hot cayenne) enhanced red color but failed to prevent discoloration, whereas they were very effective in inhibiting lipid oxidation, chiefly at the highest concentration used (2%), which resulted in a delay of off‐odor formation. Piper peppers (black and white) significantly delayed discoloration with small modification of sausage color; furthermore, they also inhibited lipid oxidation, which led to a delay of off‐odor formation, particularly in the form of black pepper. Besides this, all those spices inhibited microbial growth when added at the highest concentration (1%Piper and 2%Capsicum).     

一种涂抹型核桃奶酪的研制

本研究以去皮核桃仁为原料,研究奶酪制作工艺,开发一种发酵涂抹型核桃奶酪。以感官评分、游离氨基酸为参考指标,筛选最适的酶解工艺条件;单因素试验结合响应面优化,研究发酵时间和奶油、乳清蛋白、蔗糖添加量对奶酪凝乳的影响,确定核桃奶酪工艺。结果表明:添加脂肪酶Palatase 20000 L、风味蛋白酶(添加比列为1:2,添加量为0.2%)复合酶解核桃乳时酶解效果最好,感官评分最高,游离氨基酸质量分数为(764±44)mg/100g;响应面优化结果显示乳清蛋白、奶油、蔗糖的添加量分别为1.56%、0.81%、6.37%,发酵时间24 h时,核桃奶酪感官评分达到最高(90.5分)。比较核桃发酵前后部分风味物质的含量差异,发现核桃奶酪中的游离氨基酸和游离脂肪酸含量均显著提高,其中游离氨基酸总量由发酵前的279.97 mg/kg增加到1262.02 mg/kg,对产品独特风味的形成贡献率较高。此工艺制备的核桃奶酪风味十足,营养价值高,具有较佳的感官品质,可为核桃产业的综合开发提供参考。     

Assessment of the N-nitrosopiperidine formation risk from piperine and piperidine contained in spices used as meat product additives

The N-nitrosopiperidine (NPIP) formation in blends of spices and nitrite curing salt was investigated in relation with the piperine and piperidine contents in spices. Firstly, two analytical methods were developed. Piperine was extracted with dichloromethane by means of accelerated solvent extraction (ASE) and determined by high-performance liquid chromatography (HPLC)–diode array detector (λ = 343 nm). A selective hydroextraction of piperidine using ASE and its quantification by HPLC–ELSD was applied. Both methods were sufficiently sensitive and accurate (limit of detection, limit of quantification, and recovery: 0.28, 0.84 μg, and 98.9 ± 2.6 % for piperine, and 5.76, 17.45 μg, and 95.9 ± 2.9 % for piperidine, respectively). Secondly, both compounds were quantified in commercial samples (black and white pepper, paprika, chili pepper, allspice, and nutmeg). The maximum amount of piperine (21.12 mg g^?1) was found in pepper, while the other spices contained only traces. Piperidine was detected mainly in the pepper samples, whereby the highest concentration was found in the white pepper extract (11.42 mg g^?1). Thirdly, during the storage of spices blended with nitrite curing salt, the NPIP content was determined, using a gas chromatograph coupled with a thermal energy analyzer. Against our expectations, no NPIP formation was observed in the curing mixture which contained white pepper extract. This result remains in contrast with the white pepper mixture, in which the NPIP content significantly increased from not detected to 9.80 ± 0.41 ng g^?1 after the 2 months storage period. In conclusion, high amounts of piperine or piperidine in spices do not systematically result in the formation of NPIP, when blended with nitrite curing salt .     

Survival of Salmonella in spices and growth in cooked food

Contamination of spices with pathogens has been reported worldwide, and Salmonella might result in foodborne infections. In this study, we investigated the survival of Salmonella in black pepper and red pepper, and the growth of the surviving Salmonella in cooked food. Salmonella Enteritidis, Salmonella Weltevreden and Salmonella Senftenberg were inoculated into spices, and their survival during storage was examined. In black pepper, S. Enteritidis was no longer viable after storage for 28 days, but S. Weltevreden and S. Senftenberg remained viable. In red pepper, S. Weltevreden and S. Senftenberg survived for 28 days although S. Enteritidis was not viable after 7 days. Salmonella Weltevreden and Salmonella Senftenberg were inoculated into cooked food, and their survival during storage was determined. In potato salad, egg salad, namul and kimchi as cooked foods, both pathogens grew at 30 degrees C, but not at 10 degrees C. Our results indicate that cooked food should be stored at low temperature after addition of spices, such as black pepper and red pepper, following the cooking.     

焙烤工艺对核桃仁品质的影响

以‘温宿185’薄皮核桃为原料,以焙烤后核桃仁的酸值、过氧化值、总酚含量、色泽为指标,并结合模糊数学综合评价法研究焙烤温度、焙烤时间对脱皮与未脱皮核桃仁品质的影响。结果表明:120~140℃、焙烤10~30 min核桃仁的过氧化值和酸值较低;120~150℃条件下随焙烤时间的延长,未脱皮核桃仁与脱皮核桃仁的酸值(KOH)分别在150℃/30 min和150℃/25 min达到最高点,与120℃/10 min相比酸值(KOH)分别上升了0.303、0.107 mg/g;随焙烤温度的升高,核桃仁色泽加深,总酚含量变化不显著,但酚类物质的浸泡液对核桃仁的品质有显著影响;通过模糊数学感官评价法得出核桃仁的最佳焙烤条件为焙烤温度130℃、焙烤时间25 min,在此条件下核桃仁的综合得分为94.10分。焙烤不仅赋予了核桃仁独特的风味,还进一步提升了核桃仁加工制品的品质。     

粉末香辛料投放方式对减盐卤鸭腿品质特性的影响

研究粉末香辛料投放方式对减盐卤鸭制品品质特性的影响.以八角、桂皮、花椒、山柰、小茴香、辣椒质量比10:10:25:5:5:40的比例配制复合香辛料,按复合香辛料使用量为3％配制卤汤,以未粉碎的香辛料本体为对照,将香辛料粉碎至60～100目,分别采用装袋投入卤汤、直接投入卤汤分散、预先熬汁过滤、与卤制品定量混合拌匀4种投...     

基于模糊数学综合评判法优化江州老坛酸菜复合牛肉酱配方

以崇左黄牛腱子肉、江州老坛酸菜、天等指天椒为主要原料开发一款具有浓厚地域特色的复合牛肉酱。固定老坛酸菜复合牛肉酱基础配方为料酒3%、豆瓣酱11%、植物油 30%、姜末3%、蒜蓉8%、白砂糖1%、食用盐0.5%、白芝麻4%,通过单因素分析,探讨牛肉丁、酸菜丝、辣椒皮和花生仁用量对复合牛肉酱感官品质的影响,并以滋味、香气、色泽、形态为评价因素,结合L₁₆(45)正交试验方案,基于模糊数学综合评判法优化江州老坛酸菜复合牛肉酱配方工艺。结果表明:最佳配方为牛肉丁添加量22%、酸菜丝添加量7%、辣椒皮添加量9%、花生仁添加量5%,在此组合下,制作的江州老坛酸菜复合牛肉酱综合感官品质最为理想,感官评分达98分,制得的产品色泽油亮鲜红、明快饱满,口感细腻、酱香浓郁、回味绵长。本研究结果可为丰富崇左市特色农副产品的深加工与开发提供理论依据和技术基础。     

The effect of cryogenic grinding and hammer milling on the flavour quality of ground pepper (Piper nigrum L.)

In this study, we compared the effects of cryogenic grinding and hammer milling on the flavour attributes of black, white, and green pepper. The flavour attributes were analysed using headspace solid-phase micro-extraction (HS-SPME) and gas chromatography-mass spectrometry (GC/MS), sensory evaluation and electronic nose (e-nose) analysis. Cryogenic grinding resulted in minimal damage to the colour, flavour, and sensory attributes of the spices. Cryogenic grinding was also better than hammer milling at preserving the main potent aroma constituents, but the concentrations of the main aroma constituents were dramatically reduced after storing the samples at 4 °C for 6 months. Pattern matching performed by the e-nose further supported our sensory and instrumental findings. Overall, cryogenic grinding was superior to hammer milling for preserving the sensory properties and flavour attributes of pepper without significantly affecting its quality. However, we found that the flavour quality of ground pepper was reduced during storage.