青花椒酱的开发及其货架期预测

研究以青花椒为主要原料,辅以青椒和大蒜等原料,基于传统工艺开发了一种经超高压杀菌处理的花椒酱,对青花椒的护色方法进行优化,对超高压灭菌后的花椒酱进行了货架期预测。经过响应面优化护色剂使用量,发现青花椒经0.89 g/L抗坏血酸、0.1 g/L硫酸锌和2.62 g/L柠檬酸复配的护色液浸泡后护色效果显著。利用电子鼻对花椒酱的风味类型进行测定,结果表明青花椒酱中的风味类型主要由无机硫化物、烯萜类物质和氮氧化物风味成分组成。采用Q 10货架期预测模型对花椒酱的货架期进行预测。综合感官评价、色差、水分变化及菌落总数在花椒酱35℃和45℃贮藏条件下的变化情况得出:花椒酱在35℃贮藏条件下货架期为25 d;花椒酱在45℃贮藏条件下货架期为13 d。利用货架期模型预测花椒酱在4℃和25℃的货架期,结果表明花椒酱在贮藏温度为4℃时的货架期为189 d,在贮藏温度为25℃时的货架期为48 d。

Development of Zanthoxylum bungeanum Sauce and Its Shelf Life Prediction

Based on the traditional process,the Zanthoxylum schinifolium sauce sterilized with ultra-high pressure was developed using Zanthoxylum schinifolium as the main raw material supplementing green pepper,garlic and other raw materials.The color protection method of Zanthoxylum schinifolium was optimized and the shelf-life was predicted.The addition of color protection agent was optimized by response surface analysis.The optimized method was soaked Zanthoxylum schinifolium with 0.89 g/L ascorbic acid,0.1 g/L zinc sulfate and 2.62 g/L citric acid.Using electronic nose to determine the flavor type of Zanthoxylum schinifolium sauce,the results showed that the flavor components in the sauce were mainly composed of inorganic sulfides,terpenoids and nitrogen oxide.The Q 10 shelf life prediction model was used to predict the shelf life of the sauce.Based on comprehensive sensory evaluation,color difference,moisture change and the total number of colonies changed under different storage conditions,the shelf-life was 25 d at 35℃and 13 d at 45℃.Then the shelf-life model was used to predict the shelf-life of the sauce at 4℃and 25℃.The results showed that the shelf-life of the sauce at 4℃was 189 d and 48 d at 25℃.