一种药膳火锅底料制备工艺及挥发性香气电子鼻分析

文章以常见的药食同源的中药材如龙眼肉、枸杞子、肉桂等为主要原料,以干辣椒、郫县豆瓣、食用油、香辛粉等为辅料制作药膳火锅底料。首先通过单因素试验,对影响药膳火锅底料的因素水煮时间、中药材添加量、辣椒、加水量等进行试验探究,根据单因素试验结果选取适当的因素和水平进行正交试验,以此来优化单因素试验结果,从而确定药膳火锅底料的最佳工艺参数。结果显示:在郫县豆瓣16%、盐2%、香辛粉3%、白糖2%、花椒2%、味精1%、酵母抽提物1%、食用油用量40%的基础上,选择水煮时间为60min,中药材添加量为1倍,辣椒添加量为10%时所制得的药膳火锅底料品质最好。利用电子鼻对产品进行挥发性香气分析,发现炒制后的药膳材料较水煮工艺的香气特征突出。

Preparation Process of a Kind of Medicinal Hotpot Seasoning and Analysis of Volatile Aroma Components by Electronic Nose

In this paper,the common medicinal and edible Chinese medicines such as longan meat,wolfberry fruit and cinnamon are used as the main raw materials,and dried chili,Pixian beans,edible oil and spicy powder are used as the auxiliary materials to make medicinal hotpot seasoning.Firstly,through the single factor experiment,the factors affecting medicinal hotpot seasoning such as boiling time,the additive amount of Chinese medicines,chili and water are tested.According to the results of single factor experiment,orthogonal experiment is carried out by selecting appropriate factors and levels in order to optimize the single factor experimental results,the optimal process parameters of medicinal hotpot seasoning are determined.The results show that when Pixian beans is 16%,salt is 2%,spicy powder is 3%,sugar is 2%,pepper is 2%,MSG is 1%,yeast extract is 1%,edible oil is 40%,choose boiling time of 60 min,Chinese medicines additive amount of 1 times,and chili additive amount of 10%,the quality of medicinal hotpot seasoning is the best.Using electronic nose to analyze the volatile aroma components of the product,it is found that the aroma characteristics of fried medicinal materials are more prominent than those of boiling process.