花椒与其精油的复配应用对火锅风味的影响  

Effect of Combined Application of Zanthorylum bungeanum and Its Essential Oil on the Flavor of Hot Pot

作　　者：马钤 郭川川 熊伟 姚英政[2] MA Qian;GUO Chuan-chuan;XIONG Wei;YAO Ying-zheng(Sichuan Teway Food Group Co.,Ltd.,Chengdu 610200,China;Institute of Agro-products Processing Science and Technology,Sichuan Academy of Agricultural Sciences,Chengdu 610066,China)

机构地区：[1]四川天味食品集团股份有限公司,成都610200 [2]四川省农业科学院农产品加工研究所,成都610066

出　　处：《中国调味品》2021年第10期136-143,共8页China Condiment

摘　　要：花椒精油在火锅中应用不仅可以保留花椒的麻味和香气,还可以减少储藏、运输成本。但是,在火锅中单独使用花椒精油,麻味和香气的持续时间有一定的降低。为此,比较了单独使用花椒或花椒精油,在火锅煮沸过程中麻味素、麻味、花椒香气的变化,同时,研究了花椒和花椒精油的复配使用,在火锅煮沸过程中麻味素、麻味、花椒香气的变化,并且比较了花椒和花椒精油复配使用,在火锅煮沸10 min和30 min时,香精语言的变化。结果表明:单独添加花椒或花椒精油的火锅最高麻味素含量没有显著差异,分别为(8.06±0.16)mg/kg和(8.51±0.28)mg/kg,但花椒精油中的麻味素最高含量到达时间要早于花椒。同时,花椒麻味和花椒香味最高评分均无显著差异,但花椒精油均要早于花椒。从花椒和花椒精油复配应用效果来看,随着花椒精油比例的增加,能使火锅中的花椒麻味和香味物质更快释放。但随着花椒精油使用量的进一步增加,火锅中的花椒麻味和香味物质又释放或分解太快。同时,过量使用花椒精油,会掩盖火锅中的油脂香和油感。The application of Zanthoxylum bungeanum essential oil in hot pot can not only retain the numbing taste and aroma of Zanthoxylum bungeanum,but also reduce the storage and transportation costs.However,the duration of numbing taste and aroma is reduced to a certain extent when Zanthoxylum bungeanum essential oil is used alone in hot pot.For this reason,the changes of numb-taste components,numbing taste and aroma of Zanthoxylum bungeanum are compared when Zanthoxylum bungeanum and Zanthoxylum bungeanum essential oil are used alone in the process of hot pot boiling.In addition,the changes of essence language of Zanthoxylum bungeanum and Zanthoxylum bungeanum essential oil are compared when the hot pot is boiled for 10 min and 30 min.The results show that there's no significant difference in the maximum content of numb-taste components in hot pot added with Zanthoxylum bungeanum or Zanthoxylum bungeanum essential oil,which is(8.06±0.16)mg/kg and(8.51±0.28)mg/kg respectively.However,the maximum content of numb-taste components in Zanthoxylum bungeanum essential oil arrives earlier than that of Zanthoxylum bungeanum essential oil.At the same time,there's no significant difference in the highest score of numbing taste and aroma of Zanthoxylum bungeanum,but Zanthoxylum bungeanum essential oil is earlier than that of Zanthoxylum bungeanum.From the combined application effect of Zanthoxylum bungeanum and Zanthoxylum bungeanum essential oil,with the increase of the proportion of Zanthoxylum bungeanum essential oil,the release or decomposition of the numbing taste and aroma substances in the hot pot are too fast.At the same time,excessive use of Zanthoxylum bungeanum essential oil will cover up the oil aroma and oily mouthfeel of hot pot.

关 键 词：花椒精油 火锅 麻味素 花椒麻味和香味 香精语言 

分 类 号：TS264.9[轻工技术与工程—发酵工程]