黄油超高压增香工艺优化研究  

Study on Optimization of Butter Flavoring Process by Ultra High Pressure Treatment

作　　者：李燕杰[1] 梁钻好 蒋卓[2] 杜冰[2] LI Yan-jie;LIANG Zuan-hao;JIANG Zhuo;DU Bing(Guangdong Food and Drug Vocational College,Guangzhou 510520,Guangdong,China;College of Food Science,South China Agricultural University,Guangzhou 510642,Guangdong,China)

机构地区：[1]广东食品药品职业学院,广东广州510520 [2]华南农业大学食品学院,广东广州510642

出　　处：《食品研究与开发》2018年第20期73-78,共6页Food Research and Development

基　　金：国家自然科学基金资助项目(21606090)

摘　　要：利用超高压对黄油进行增香处理,研究不同压力及保压时间对其挥发性风味物质的影响,研究结果表明:酯类、酮类、芳香族及杂环化合物等为黄油中的主要挥发性成分(约占70%),在100、200、300、400、500 MPa下分别保压10、20、30 min的黄油配成复原乳后香气强度均有不同程度的增加,其中100 MPa保压20 min的黄油增香效果最好;经超高压处理后黄油中的醇类、酸类、内酯类和醛类化合物相对含量增加,挥发性物资成分分散,香气更为丰富、柔和。It tries to use ultra high pressure technology for butter flavoring process,to explore the influence of butter flavor volatile by ultra high pressure treatment.The results showed the main volatile compounds of natural butter concentrated in ketones,esters,lactones,heterocycles and aromatic compounds(about 70%).All butter samples respectively treated at 100,200,300,400,500 MPa for 10,20,30 min,the 100 MPa with 20 min treated group owned the best fragrance enhancement effect.As the relative contents of acids,alcohols,lactones and aldehydes all increased after ultra high pressure(UHP)treatment,the butter components became more dispersed and,the fragrance turned to be abundant and gentle.

关 键 词：超高压 黄油 增香 工艺 优化 

分 类 号：TS225.2[轻工技术与工程—粮食、油脂及植物蛋白工程]