一种酿造料酒的制备及其去腥效果研究  

Study on the Preparation of a Brewed Cooking Wine and Its Deodorization Effect

作　　者：伍文驰 张楷正 李琼 吕开斌 唐毅 WU Wen-chi;ZHANG Kai-zheng;LI Qiong;LV Kai-bin;TANG Yi(College of Bioengineering,Sichuan University of Science&Engineering,Zigong 643000,China)

机构地区：[1]四川轻化工大学生物工程学院

出　　处：《中国调味品》2020年第1期118-121,125,共5页China Condiment

基　　金：四川省科技厅重点研发项目（2018FZ0093）;成都大学-国家杂粮加工技术研发分中心开放基金项目（16CCPC02）

摘　　要：采用无水乙醇浸提香辛料,定量地加入到酿造黄酒中的方式,制备了一种新型酿造调味料酒,根据香辛料浸提液浓度的不同分为两类料酒——料酒I和料酒II,每类料酒根据浸提液添加量的不同分为5种。在炒制鱼肉的过程中添加料酒,研究不同香辛料浸提液添加量的料酒对鱼肉中残留的腥味物质三甲胺浓度的影响。研究发现,采用分光光度计法测定鱼肉滤液中三甲胺的含量,滤液中一定浓度范围内的三甲胺含量与吸光值的线性关系良好,吸光值的大小能有效反映其中三甲胺的含量。试验发现,在一定范围内,料酒中香辛料浸提液添加量与三甲胺的含量成负相关,料酒I中浸提液添加量达到0.6 mL、料酒II中浸提液添加量达到1 mL时,其去除三甲胺的能力明显强于市售料酒,说明该市售料酒去腥能力还有较大提升空间。确定了香辛料最佳浸提时间为42 h,香辛料最佳添加比例是花椒∶八角∶山奈为2∶3∶1。A new type of brewed seasoning cooking wine is prepared by the way of extracting spices with anhydrous alcohol and quantitatively adding them into the brewing of yellow rice wine.According to the different concentration of spices,it can be divided into two kinds such as cooking wine I and II.Each kind of cooking wine can be divided into five kinds according to different additive amount of spices.In the process of frying fish,cooking wine is added to study the effect of different additive amount of cooking wine on the concentration of trimethylamine in fish.It is found that the content of trimethylamine in the filtrate of fish meat is determined by spectrophotometer.The linear relationship between the content of trimethylamine in a certain concentration range and its absorbance value is good,and its absorbance value could effectively reflect the content of trimethylamine in the filtrate.It is found that in a certain range,there is a negative correlation between the content of trimethylamine and the additive amount of spice extract in cooking wine.When the additive amount of extract in cooking wine I reaches 0.6 mL and the additive amount of extract in cooking wine II reaches 1 mL,the ability to remove trimethylamine is significantly stronger than that of the cooking wine in the market,which indicates that the ability to remove fishy smell of the cooking wine in the market still has a great space for improvement.The best extraction time of spices is 42 h,and the best proportion of spices is Zanthoxylum bungeanum∶star anise∶Kaempferia rotunda of 2∶3∶1.

关 键 词：调味料酒 三甲胺 去腥 分光光度法 

分 类 号：TS261.42[轻工技术与工程—发酵工程]