农村传统手工麦酱风味特点分析  

Flavor Characteristics Analysis of Traditional Rural Manual Wheat Sauce

作　　者：魏跃胜[1] 王菁[1] 

机构地区：[1]武汉商学院烹饪与食品工程学院,武汉430056

出　　处：《中国调味品》2017年第6期118-121,共4页China Condiment

基　　金：武汉市科技局公共服务平台项目(201502170511608)

摘　　要：以不同年份农家传统手工麦酱为样本,对麦酱的主要成分、风味物质进行检测分析。结果表明:传统麦酱能量均值为741.6kJ/100g,麦酱中水、脂肪、蛋白质、碳水化合物、粗纤维平均含量为55.4,4.38,8.64,26.78,5.92g/100g,酸度、食盐均值为4.15,9.898g/100g,游离氨基酸含量为3.84~5.83g/100g。麦酱中呈鲜味、甜味、苦味、无味氨基酸含量占比为36.2%,22.9%,22.0%,18.9%,呈味强度值(TAV)最大的是谷氨酸(48.1)、缬氨酸(7.20)和丙氨酸(6.15)。麦酱自然贮存过程中水、脂肪、蛋白质、碳水化合物、酸度变化显著(P<0.05),水分和酸度上升,碳水化合物、脂肪、蛋白质下降明显。Use different years＇ traditional rural manual wheat sauce as samples, the main components and flavor substances of wheat sauce are analyzed. The results show that traditional wheat sauce has average energy of 741.6 kJ/100 g, and the cotent of water, fat, protein, carbohydrates, crude fiber in wheat sauce is 55.4,4.38,8.64,26.78,5.92 g/100 g on the average, and the content of acidity, salt is 4.15,9. 898 g/100 g on the average,the content of free amino acid is 3.84-5.83 g/100 g. Freshness, sweetness,bitterness, tasteless amino acid content is 36.2%, 22.9%, 22.0%, 18.9% respectively in wheat sauce, taste activity value （TAV） is the biggest in glutamic acid （48. 1）,valine （7.20） and alanine （6. 15） respectively. In the process of natural storage of wheat sauce, water, fat, protein, carbohydrate, acidity change significantly （P〈0.05）. Water and acidity rise significantly, carbohydrates, fat, protein decrease obviously.

关 键 词：传统麦酱 风味 分析 

分 类 号：TS264.29[轻工技术与工程—发酵工程]