火锅底料炒制工艺条件对其货架期的影响

基于火锅底料实际生产状况,对比不同温度、压力、加热面积对产品油脂氧化指标、脂肪酸组成、微生物及货架期的影响。结果表明:0.1~0.5 MPa低压条件可抑制油脂的水解氧化,氧化指标随着压力的升高呈现下降趋势,反式脂肪酸含量下降13%,当压力超过100 MPa后,油脂的氧化速率则会明显加快,产品货架期较常压条件下缩短26%。80~120℃内总油脂中不饱和脂肪酸(unsaturated fatty acid,UFA)/饱和脂肪酸(saturated fatty acid,SFA)总体变化不明显,随温度进一步升高至140℃,UFA/SFA下降了13.1%(与120℃时相比);160~180℃范围内油脂氧化速率较为平稳,但持续的高温也会引起反式脂肪酸的增加;随着温度的升高,产品货架期呈缩短趋势。相比温度与压力,加热面积对火锅底料产品氧化、脂肪酸组成以及货架期均无较大影响。研究结果可为火锅底料等高脂调味品的生产技术和风险性分析提供参考。

Effects of Different Processing Conditions on the Shelf Life of Hot Pot Base Seasoning

Based on the reality of the production of hot pot base seasoning, the effects of different temperatures, pressures,
and heated areas on lipid oxidation indices, fatty acid composition, microbiological quality, and shelf life were explored
in our present work. The results showed that lipid hydrolysis and oxidation of hot pot base seasoning could be inhibited
at low pressure ranging from 0.1 to 0.5 MPa. Lipid oxidation indices tended to decline with the increase of pressure, and
the content of trans-fatty acids was reduced by 13%. Lipid oxidation was expedited significantly when the pressure was
higher than 100 MPa, and the shelf life of hot pot base seasoning could be reduced by 26% when compared with that under
normal pressure. The overall change of UFA/SFA ratio was not obvious in the temperature range from 80 to 120 ℃, and
then reduced by 13.1% (compared with that at 120 ℃) with further increasing temperature up to 140 ℃. The speed of lipid
oxidation remained stable at temperatures between 160 and 180 ℃, but continuous high temperature condition could lead to
increased levels of trans-fatty acids. Compared with temperature and pressure, heated area had less significant influence on
lipid oxidization, fatty acid composition and shelf life of hot pot base seasoning. The results of this study may be regarded as
reference for manufacturing optimization and risk analysis of high-fat condiments like hot pot base seasoning.