大煮干丝的生产工艺优化及其挥发性风味物质分析  

Optimization of the Production Process and Analysis of Volatile Flavor Substances of Braised Shredded Chicken with Ham and Dried Tofu

作　　者：刘潇潇 张龙飞 甘钰培 范佳明 王怀英 陈梦颖 肖丽霞 LIU Xiao-xiao;ZHANG Long-fei;GAN Yu-pei;FAN Jia-ming;WANG Huai-ying;CHEN Meng-ying;XIAO Li-xia(School of Tourism and Cuisine·School of Food Science and Engineering,Yangzhou University,Yangzhou 225000,China)

机构地区：[1]扬州大学旅游烹饪学院·食品科学与工程学院,江苏扬州225000

出　　处：《中国调味品》2022年第6期113-118,144,共7页China Condiment

基　　金：“十二五”农村领域国家科技课题子课题(2015BAD16B00)。

摘　　要：以不同种类的干丝作为实验原料,通过单因素实验、响应面优化和风味分析,对产品的感官、质构以及蛋白质含量进行测定,优化大煮干丝工艺。结果表明,祖名干丝经汆烫后具有低硬度、低胶黏性等质构特点,且蛋白质含量显著高于其余品种干丝(p<0.05),符合大煮干丝绵软鲜香、营养丰富的要求。大煮干丝的最佳工艺为:三黄鸡块与水的比例为1∶4(g/g),加姜0.2%,煮制4 h得到鸡汤,煮制干丝时加盐量为0.5%,煮制时间为8 min,料水比为1∶8(g/g),此时大煮干丝绵软鲜美,感官评分最好,为45.25分。在挥发性风味物质分析中,对比干丝原样,汆烫后的干丝中异戊醇、环十五烷基醇、蓖麻油酸、乙醛等令人不愉快的风味物质未被检出,大煮干丝中十三烷醇、正癸醇、1-戊烯-3-醇、十二醛、2-庚酮等具有令人愉快的风味物质被检出。With different kinds of dried shredded tofu products as the experimental raw materials,the sensory,texture and protein content of the products are determined by single factor experiment,response surface optimization and flavor analysis,and the production process of braised shredded chicken with ham and dried tofu is optimized.The results show that Zuming dried shredded tofu has the texture characteristics of low hardness and low viscosity after blanching,and the protein content is significantly higher than that of other varieties(p<0.05),which meets the requirements of soft,fresh and nutritious braised shredded chicken with ham and dried tofu.The optimum process is as follows:the ratio of Sanhuang chicken pieces to water is 1∶4(g/g),the additive amount of ginger is 0.2%,and the chicken soup is obtained after boiling for 4 hours.When cooking dried shredded tofu,the additive amount of salt is 0.5%,the cooking time is 8 min,and the ratio of dried shredded tofu to chicken soup is 1∶8(g/g).At this time,the braised shredded chicken with ham and dried tofu is soft and delicious,and the sensory score is the best of 45.25 points.In the analysis of volatile flavor substances,compared with the original dried shredded tofu,the unpleasant flavor substances such as isoamyl alcohol,cyclopentadecyl alcohol,ricinoleic acid and acetaldehyde are not detected in the blanched dried shredded tofu,while the pleasant flavor substances such as tridecanol,n-decanol,1-pentene-3-ol,dodecanal and 2-heptanone are detected in the braised shredded chicken with ham and dried tofu.

关 键 词：大煮干丝 响应面 工艺优化 风味分析 

分 类 号：TS201.1[轻工技术与工程—食品科学]