川味香肠调料配方的优化及风味分析  

Optimizing condiment recipes of Sichuan sausage and its flavor analysis

作　　者：李鹤 陈羽 李明国 曹琳 

机构地区：[1]西华大学食品与生物工程学院,四川成都610039 [2]四川巧唯味食品有限公司,四川成都610000

出　　处：《食品工业科技》2017年第20期221-225,249,共6页Science and Technology of Food Industry

基　　金：食品科学四川省重点学科建设项目(SZD0803-09-1);成都大学肉类加工四川省重点实验室开放研究基金资助项目(11-R06)

摘　　要：川味香肠食用品质受原辅料影响较大,花椒的麻味也一直是其口感的重要特征,基于花椒利用率的考虑,以部分花椒油树脂取代传统的花椒,在得到最好的麻度和有优良品质的前提下,探讨花椒、青花椒油树脂和红花椒油树脂不同比例的调料配方对川味香肠品质的影响。通过感官评分、电子鼻主成分分析等评价方法,确定花椒为10 g、青花椒油树脂0.7 g时,该川味香肠的品质最高。采用顶空固相微萃取(HS-SPME)和气相色谱-质谱联用(GC-MS)方法检测最佳产品的挥发性成分,结果表明:从川味香肠中共鉴定出44种挥发性物质,其中脂肪烃类相对含量最多,为32.96%,此外还有醇类17.33%、醛类12.81%、酯类13.44%、酮类0.17%和其他类别的物质0.53%。该研究结果为改善川味香肠的口感,提高花椒有效成分利用率提供了一定的科学依据,同时为进一步研究川味香肠的风味物质奠定了基础。The eating quality of Sichuan sausage is greatly influenced by raw and auxiliary materials,Sichuan hemp taste of the sausage has always been the main flavor characteristics. Considering pepper utilization,this study discussed the effect of different proportions of pepper,green pepper oleoresin and red pepper oleoresin on the quality of Sichuan sausage.Through the sensory evaluation,the principal flavor components analysis by electronic nose,it is found that the product quality was the best when the pepper was 10 g and the green pepper oleoresin was 0.7 g.Headspace solid-phase micro-extraction（ HS-SPME） and gas chromatography with mass spectrometry（ GC-MS） were employed to analyse the aroma components of optimal product,the results indicated that a total of forty four kinds of compounds were detected,fat hydrocarbon of the relative content was32.96%,alcohols 17.33%,aldehyde 12.81%,eaters13.44%,ketone 0.17%,other types of material 0.53%.The results provided a scientific basis for improving the taste of Sichuan sausage and the pepper utilization,and laid the soild foundation for the further study of flavor substances of Sichuan sausage.

关 键 词：川味香肠 调料配方 优化 风味分析 

分 类 号：TS201.3[轻工技术与工程—食品科学]