逐级正交优化复合海参调味料配方及加热对其风味的影响  

Orthogonal Optimization of Formula of Compound Sea Cucumber Seasoning and the Effect of Heating on Flavor

作　　者：步营 栾宏伟 吕月月 朱文慧 李学鹏 王玉亭 毕蕾 BU Ying;LUAN Hong-wei;LV Yue-yue;ZHU Wen-hui;LI Xue-peng;WANG Yu-ting;BI Lei(National&Local Joint Engineering Research Center of Storage,Processing and Safety Control Technology of Fresh Agricultural Products,College of Food Science and Engineering,Bohai University,Jinzhou 121013,China;Rongcheng Xiehui Foods Co.,Ltd.,Rongcheng 246309 China;Dufengxuan Gushen Biological Technology Co.,Ltd.,Fushun 113122,China)

机构地区：[1]渤海大学食品科学与工程学院,生鲜农产品贮藏加工及安全控制技术国家地方联合工程研究中心,辽宁锦州121013 [2]荣成协汇食品股份有限公司,山东荣成246309 [3]抚顺独凤轩骨神生物技术股份有限公司,辽宁抚顺113122

出　　处：《中国调味品》2020年第11期10-15,共6页China Condiment

基　　金：“十三五”重点研发计划项目(2016YFD0400705);辽宁食品产业校企联盟校企合作科研项目(第二批);辽宁省海洋与渔业科研计划项目(201813);辽宁省兴辽英才计划项目(XLYC1807133)。

摘　　要：以海参蒸煮液为原料,采用逐级正交试验的方法对复合海参调味料的配方进行优化,并测定了不同加热反应时间对调味料风味的影响。结果表明:最佳配方为海参蒸煮液添加量50%,浓缩蛤蜊汁添加量6%,海带汁添加量2%,食用盐添加量14%,白砂糖添加量6%,谷氨酸钠添加量1.5%,酵母抽提物添加量0.4%,变性淀粉添加量3.8%,小麦面粉添加量0.5%,黄原胶添加量0.04%。电子鼻结果显示:不同加热时间对海参汁复合调味品的芳香成分、氮氧化合物、氨类芳香成分、甲烷、硫化物、乙醇、有机硫化物有着较大的影响,对氢气、烷烃芳香成分与烷烃的影响微弱。电子舌结果显示:海参汁复合调味品的滋味主要由鲜味和咸味组成,加热70min样品的鲜味值最高,品质最好,为海参蒸煮液的综合加工与利用提供了一定的参考。The formula of compound sea cucumber seasoning is optimized by using the orthogonal test method with the sea cucumber cooking liquid as the raw material,and the effect of different heating reaction time on the flavor of seasoning is determined.The results show that the best formula is 50%sea cucumber cooking liquid,6%concentrated clam juice,2%kelp juice,14%salt,6%sugar,1.5%sodium glutamate,0.4%yeast extract,3.8%modified starch,0.5%wheat flour and 0.04%xanthan gum.The results of electronic nose show that different heating time has a great influence on the aromatic components,nitrogen oxides,ammonia aromatic components,methane,sulfide,ethanol and organic sulfide of compound sea cucumber juice seasoning,and the influence on hydrogen,alkane aromatic components and alkane is weak.The results of electronic tongue show that the taste of compound sea cucumber juice seasoning is mainly consisted of umami and saltiness.After heating for 70 min,the sample has the strongest umami value and the best quality,which has provided a certain reference for the comprehensive processing and utilization of sea cucumber cooking liquid.

关 键 词：复合调味料 海参蒸煮液 配方优化 电子舌 电子鼻 

分 类 号：TS264.9[轻工技术与工程—发酵工程]