CO_2辅助超高压杀菌对复合调味料品质的影响  

Effect of CO_2 Assisted UHP Treatment on Qualities of Complex Seasonings

作　　者：黄歆妤 沈群[1] 

机构地区：[1]中国农业大学食品科学与营养工程学院,北京100083

出　　处：《高压物理学报》2015年第6期475-483,共9页Chinese Journal of High Pressure Physics

基　　金：十二五国家科技支撑计划(2011BAD23B05-4)

摘　　要：超高压作为新兴的食品非热加工技术,使用方便、快捷,发展潜力巨大。选取3种具有代表性的复合调味料——复合黄豆酱、复合甜面酱及复合芝麻酱,研究CO_2辅助超高压(300、400和500MPa)处理对其细菌总数和黏度、颜色、风味等感官品质的影响。结果表明,经CO_2辅助超高压处理后,3种复合酱料的细菌总数均减少,且压力越高,减少量越多,但均小于一个对数单位;黏度的变化无明显规律性;色泽方面,只有复合芝麻酱样品处理前、后出现较显著差异;风味物质的种类和含量方面,3种复合调味料均发生了不同程度的变化;感官评价结果显示,CO_2辅助超高压处理对于复合调味料的整体感官品质无显著影响。研究表明,常温下CO_2辅助500MPa高压处理5min的总体效果最好。研究结果可为超高压技术应用于调味料生产提供参考。Ultra-high pressure （UHP） treatment, as a burgeoning non-thermal food-processing technology, is convenient and promises great potentialities for application in food industry. We selected 3 representative com- plex seasonings, composite soybean paste, composite sweet soybean paste and composite sesame paste, in our experiments to investigate the effect of CO2 assisted UHP treatments on their aerobic plate count, viscosity, color and flavor. The results show that, after COz assisted UHP treatment, the total bacteria number of all the 3 complex seasonings is reduced, and the higher the pressure, the greater the reduction, but the reductions are all less than one logarithmic unit. Our findings also show that there is no significant change in viscosity regu- larity between samples before and after the treatments, only the color of composite sesame paste samples undergoes significant changes, and the type and content of flavor compounds change with different degrees. Sensory evaluation reveals that at the 5 % significant level,CO2 assisted UHP treatment shows no significant effect on complex seasonings. The treatment of 500 MPa, 5 min at room temperature is the optimum. This research provides reference for the application of UHP technology in seasonings production.

关 键 词：复合调味料 CO2辅助超高压 感官品质 细菌总数 

分 类 号：O521.9[理学—高压高温物理] TS205.9[理学—物理]