麻辣火锅底料中鲜味表达影响因素研究  

Study on the Influencing Factors of Umami Expression of Spicy Hot Pot Seasoning

作　　者：唐毅 赵欠 梁亚男 徐伟伟 黄采姣 李俊婕 张丽 TANG Yi;ZHAO Qian;LIANG Ya-nan;XU Wei-wei;HUANG Cai-jiao;LI Jun-jie;ZHANG Li(Chongqing Hot Pot Condiment and Dishes Engineering Technology Center,Chongqing 401336,China;Chongqing Dezhuang Agricultural Products Development Co.,Ltd.,Chongqing 401336,China)

机构地区：[1]重庆火锅调味品及菜品工程技术中心,重庆401336 [2]重庆德庄农产品开发有限公司,重庆401336

出　　处：《中国调味品》2022年第2期73-78,共6页China Condiment

摘　　要：通过对麻辣火锅底料中可能添加的7种鲜味剂进行研究,发现1号风味膏、2号风味膏、3号风味膏、酵母提取物呈酸性,1号鸡精、2号鸡精、味精靠近中性;7种鲜味剂在pH值为7时,其鲜味表达最充分;7种鲜味剂的最适口浓度:1号风味膏为0.40%,2号风味膏为0.30%,酵母提取物为0.30%,3号风味膏为0.40%,1号鸡精为0.20%,2号鸡精为0.30%,味精为0.60%;发现麻辣火锅底料中影响鲜味剂的鲜味被人感知主要受咸、甜、辣三大因素影响,其中食盐最适合鲜味剂鲜味表达的浓度分别为:1号风味膏、2号风味膏、2号鸡精、味精的最适食盐浓度为1.5%,酵母提取物、3号风味膏的最适食盐浓度为2.0%,1号鸡精的最适食盐浓度为1.0%;食糖最适合7种鲜味剂鲜味表达的浓度均为2.0%;辣作为一种刺激的感受,随着辣度的提升,其对鲜味被人感知有掩盖作用。Through the study on seven umami agents that may be added in spicy hot pot seasoning,it is found that No.1 flavor paste,No.2 flavor paste,No.3 flavor paste and yeast extract are acidic,No.1 chicken essence,No.2 chicken essence and monosodium glutamate are close to neutral;when pH value is 7,the expression of umami is the best,the optimum concentration of 7 umami agents is 0.40%for No.1 flavor paste,0.30%for No.2 flavor paste,0.30%for yeast extract,0.40%for No.3 flavor paste,0.20%for No.1 chicken essence,0.30%for No.2 chicken essence and 0.60%for monosodium glutamate;it is found that the umami perception of umami agents in spicy hot pot seasoning is mainly influenced by saltiness,sweetness and spiciness,among them,the optimal concentration of salt for the expression of umami is 1.5%for No.1 flavor paste,No.2 flavor paste,No.2 chicken essence and monosodium glutamate,2.0%for yeast extract and No.3 flavor paste,1.0%for No.1 chicken essence;the optimal sugar concentration for the umami expression of 7 umami agents is 2.0%;as a kind of stimulating sensation,spiciness has a masking effect on umami perception with the increase of spiciness.

关 键 词：麻辣火锅底料 鲜味剂 影响因素 

分 类 号：TS264.9[轻工技术与工程—发酵工程]