不同制作工艺对猪油理化与风味品质的影响

通过猪油品质对比分析优化猪油制备工艺。将猪肥膘和猪板油按2 个质量比（1∶4和2∶3）混合，考察加水量及炼制温度对猪油感官品质、酸价和过氧化值的影响；采用气相色谱-质谱联用和电子舌技术分析以最佳工艺制作的2 种猪油风味间的差别。结果表明：猪油的最佳制作工艺为加水量2%、炼制温度160 ℃、炼制时间15 min；2 种猪油中共鉴定出75 种风味化合物，包括酮类、醛类、酸类、醇类、酯类、烷烃和其他杂环化合物共7 类，2 个不同原料配比猪油样品中各风味物质的种类及含量存在差异，醛类化合物含量均较高，其次是酸类及醇类化合物；电子舌检测结果表明，2 种猪油挥发性风味差异显著，猪肥膘、猪板油质量比1∶4的样品滋味优于猪肥膘、猪板油质量比2∶3的样品。炼制原料、炼制工艺对猪油成品的感官、理化及风味品质有显著影响。

Effects of Production Conditions on Physicochemical and Flavor Quality of Lard

The production of lard was optimized for improved quality. Mixtures of porcine subcutaneous and abdominal fat at 1:4 and 2:3 ratios were used as starting materials. The effects of water addition and cooking temperature on the sensory quality, acid value and peroxide value of lard were examined. Gas chromatography-mass spectrometry (GC-MS) and electronic tongue were used to analyze the difference in flavor characteristics between the two lards produced using optimized conditions. The results showed that the best conditions were as follows: 2% water addition, and cooking at 160 ℃ for 15 min. A total of 75 flavor compounds were identified in the two lards, including ketones, aldehydes, acids, alcohols, esters, alkenes, and other heterocyclic compounds. There were differences in the types and contents of flavor compounds between both samples. Aldehydes were dominant in these lards, followed by acids and alcohols. The electronic tongue results showed that the volatile flavor was significantly different between the two lards, the one produced from the 1:4 mixture having better flavor. To sum up, the raw material composition and the cooking process had a significant impact on the sensory, physicochemical, and flavor quality of lard.