| 不同热杀菌条件对酸辣花蛤酱风味品质的影响 |
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| 引用本文： | 步营,祝伦伟,朱文慧,李学鹏,励建荣,刘贺,于志国. 不同热杀菌条件对酸辣花蛤酱风味品质的影响[J]. 中国调味品, 2019, 0(9): 101-106,115 |
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| 作者姓名： | 步营 祝伦伟 朱文慧 李学鹏 励建荣 刘贺 于志国 |
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| 作者单位： | 渤海大学食品科学与工程学院;丹东泰丰食品有限公司 |
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| 基金项目： | “十三五”国家重点研发计划项目(2018YFD0400603);辽宁省教育厅自然科学项目(LF2017008);辽宁食品产业校企联盟校企合作科研项目(2018LNSPLM0103) |
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| 摘 要： | 研究了不同杀菌条件对酸辣花蛤酱感官风味品质的影响。根据不同的杀菌条件将酸辣花蛤酱分为4组:A组(未杀菌)、B组(90℃/30min)、C组(110℃/20min)、D组(115℃/15min),通过菌落总数的测定判定各组杀菌效果。采用色差仪测定色泽变化,借助顶空固相微萃取-气相色谱-质谱(HS-SPME-GC-MS)联用结合电子鼻技术测定风味物质,以此探究不同杀菌条件对酸辣花蛤酱感官风味品质的影响。结果表明:110℃/20min杀菌条件是酸辣花蛤酱的最佳杀菌条件,此条件下酸辣花蛤酱的杀菌效果较好,色泽变化小且挥发性风味物质的损失较小。
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| 关 键 词： | 花蛤酱 色泽 气相色谱-质谱联用 电子鼻 |
Effect of Different Thermal Sterilization Conditions on Flavor Quality of Spicy and Sour Clam Sauce |
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| BU Ying,ZHU Lun-wei,ZHU Wen-hui,LI Xue-peng,LI Jian-rong,LIU He,YU Zhi-guo. Effect of Different Thermal Sterilization Conditions on Flavor Quality of Spicy and Sour Clam Sauce[J]. China Condiment, 2019, 0(9): 101-106,115 |
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| Authors: | BU Ying ZHU Lun-wei ZHU Wen-hui LI Xue-peng LI Jian-rong LIU He YU Zhi-guo |
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| Affiliation: | (Liaoning Provincial University's Major Science and Technology Platform "Engineering and Technology Research Center for Food Storage and Processing & Quality and Safety Control",Fresh Food Industry Technology Research Institute in Liaoning Provincial Institutions of Higher Education,College of Food Science and Engineering,Bohai University,Jinzhou 121013,China;Dandong Taifeng Food Co.,Ltd.,Dandong 118300,China) |
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| Abstract: | The effects of different sterilization conditions on the sensory flavor quality of clam sauce are studied.According to different bactericidal conditions,clam sauce is divided into four groups:group A(non-bactericidal),group B(90℃/30 min),group C(110℃/20 min)and group D(115℃/15 min).The bactericidal effect of each group is determined by the determination of the total number of colonies.In order to explore the effects of different sterilization conditions on the sensory flavor quality of spicy and sour clam sauce,the color change is determined by chromatograph and the flavor substances are determined by headspace solid-phase microextraction-gas chromatography-mass spectrometry(HS-SPME-GC-MS)combined with electronic nose technology.The results show that the optimum sterilizing conditions are 110℃/20 min.Under these conditions,the bactericidal effect of spicy and sour clam sauce is better,the color change is small and the loss of volatile flavor substances is small. |
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| Keywords: | clam sauce color gas chromatography-mass spectrometry(GC-MS) electronic nose |
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