牛肉酸汤配方优化及其挥发性风味物质分析

目的 以辣椒和牛肉为原料, 研究牛肉酸汤的最佳配方, 并分析其挥发性风味物质。方法 通过单因素和正交试验, 研究辣椒品种、牛肉预处理方法、姜蒜比例、葡萄糖乳糖比例对牛肉酸汤色差、总酸及感官评分的影响, 得到牛肉酸汤最佳配方; 利用顶空固相微萃取结合气相色谱-质谱联用(headspace solid-phase microextraction combined with gas chromatography-mass spectrometry, HS-SPME-GC-MS)技术对其风味物质进行分析。结果 牛肉酸汤最佳辣椒品种为红尖椒, 牛肉预处理方法为水解处理, 姜蒜比例为1:3(m:m)、葡萄糖乳糖比例为2:1(m:m); 此条件下牛肉酸汤总酸含量为26.91g/kg, 产品口感协调、酸香浓郁。在牛肉酸汤检测出62种风味物质, 比传统酸汤多22种。牛肉的添加使酸汤中的己酸乙酯含量增加了33.62%, 反式-4-癸烯酸乙酯、苯甲酸乙酯、己酸、棕榈醛、柠檬醛等是牛肉酸汤特有的风味物质。结论 发酵得到的牛肉酸汤风味浓郁、口感协调, 研究结果可为牛肉酸汤产品优化及酸汤风味评价提供试验依据。

Optimization of beef sour soup recipe and analysis of its volatile flavor substances

Objective To study the best formula of beef sour soup, with chili and beef as raw materials, and analyze its volatile flavor substances. Methods Through single factor and orthogonal experiments, the effects of pepper varieties, beef pretreatment methods, the proportion of ginger and garlic, and the proportion of glucose and lactose on the color difference, total acid and sensory score of beef sour soup were studied, and the optimal formula of beef sour soup was obtained.The flavor compounds were analyzed by headspace solid-phase microextraction combined with gas chromatography-mass spectrometry. Results The best pepper variety of beef sour soup was red pepper. The pretreatment method of beef was hydrolysis, the ratio of ginger to garlic was 1:3(m:m), and the ratio of glucose to lactose was 2:1 (m:m). Under these conditions, the total acid content of the beef sour soup was 26.91 g/kg, and the product had a harmonious taste and strong acid and flavor.A total of 62 flavor substances were detected in the beef sour soup, and 22 more than that in the traditional sour soup.The addition of beef increased the content of ethyl caproate in the sour soup by 33.62%, and trans-4-decenoic acid ethyl ester, ethyl benzoate, hexanoic acid, palmitic aldehyde and citral were the unique flavor substances in the beef sour soup. Conclusion The fermented beef sour soup has rich flavor and harmonious taste. The research results can provide experimental basis for product optimization and flavor evaluation of beef sour soup.