热辅助超高压对复合黄豆酱品质的影响  

Effect of Ultra-high Pressure Combined Heating on the Quality of Compound Soybean Paste

作　　者：吴月蛟[1] 娄阁[1] 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：《中国食品学报》2016年第2期136-144,共9页Journal of Chinese Institute Of Food Science and Technology

基　　金：十二五科技支撑计划项目(2011BAD23B00)

摘　　要：采用流变仪、色差仪、顶空固相微萃取(SPME)和气-质联用仪(GC-MS)检测不同超高压条件(压力分别为300,400,500 MPa,45℃温度条件处理10 min)对复合黄豆酱黏度、色泽和香气成分等品质的影响。试验结果表明:在45℃,10 min条件下,300 MPa的压力可显著提高复合黄豆酱的黏度,之后随着压力的增大,黏度逐渐减小。不同压力条件下样品的颜色变化均非常小。超高压处理前、后复合黄豆酱香气成分发生明显改变,其中以丁酸乙酯、苯甲酸乙酯、油酸乙酯、亚油酸乙酯、苯甲醛、苯乙醛、四甲基吡嗪等发挥主导作用的酯类和醛类等香气物质含量增加最为显著,说明热辅助超高压可有效增加复合黄豆酱的特征香气。对复合黄豆酱而言,热辅助超高压是一种很有前景的加工技术。The effect of different ultra-high pressures on the quality of compound soybean paste was studyed by rheometer, colorimeter, solid phase microextraction,（SPME） and gas chromatography-mass, GC-MS. The results showed that under the conditions of 45 ℃ and 10 min, the viscosity of soybean compound increased significantly at 300 MPa treatment. As the pressure increases, the viscosity decreases. The color of the samples almost without changing at different pressure. The aroma components of compound soybean pastechanged greatly after ultra-high pressure combined heating treatment, especially the content of esters and aldehydes, such as butyrate, ethyl benzoate, ethyl oleate, ethyl linoleate,benzaldehyde, phenylacetaldehyde, tetramethyl pyrazine which play leading roles increase most significantly. In terms of compound soybean paste, UHPH is a promising technology because it can increase the characteristic aroma effectively.

关 键 词：复合黄豆酱 热辅助超高压 风味成分 黏度 色差 

分 类 号：TS264.24[轻工技术与工程—发酵工程]