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作 者:和俊才 林毅 吴桂苹[3] 高鹏慧 刘霖娜 谷风林[3] HE Juncai;LIN Yi;WU Guiping;GAO Penghui;LIU Linna;GU Fenglin(Nujiang Green Spice Industry Research Institute,Nujiang,Yunnan 673200,China;School of Ecological Technology and Engineering,Shanghai Institute of Technology,Shanghai,201418,China;Spice and Beverage Research Institute,Chinese Academy of Tropical Agriculture Sciences,Wanning/Key Laboratoryof Processing Suitability and Quality Control of the Special Tropical Crops of Hainan Province,Wanning,Hainan 571533,China;Nujiang Rural Science and Technology Productivity Promotion Center,Nujiang,Yunnan 673200,China)
机构地区:[1]怒江绿色香料产业研究院,云南怒江673200 [2]上海应用技术大学生态技术与工程学院,上海201418 [3]中国热带农业科学院香料饮料研究所/海南省特色热带作物适宜性加工与品质控制重点实验室,海南万宁571533 [4]怒江州农村科技与生产力促进中心,云南怒江673200
出 处:《热带农业科学》2022年第6期88-96,共9页Chinese Journal of Tropical Agriculture
基 金:草果新产品开发与应用(No.2020CY007);云南怒江草果高值化加工技术研发与新产品创制(No.1630142020017);云南省科协谷风林专家工作站项目。
摘 要:以泡草果为原料,以香菇添加量、火腿添加量、炒制温度、炒制时间为影响因素,研究草果酱的最佳工艺条件。在单因素实验的基础上,应用Box-Benhnken中心组合方法进行三因素三水平的实验设计,以草果酱感官评分为响应值,运用响应面法(RSM)对草果酱配方条件进行优化,并利用气质联用仪(GC-MS)对草果酱成分进行检测及分析。结果表明:在泡草果20%、大豆油30%的条件下,草果酱配方的最佳工艺条件为:香菇30%,炒制温度为100℃,炒制时间3 min;经3次平行试验验证,草果酱平均感官评分值为89.58分,实际与理论值相差不大;共鉴定出55种化合物成分,分别是醇类(15种)、醛类(6种)、烯类(22种)、酯类(6种)、其他类(6种),主要化合物中相对含量较高的有1,8-桉叶油醇(29.86%)、萜烯醇(3.72%)、α-松油醇(7.22%)、糠醛(3.72%)、β-蒎烯(6.23%)、石竹烯(5.89%)和丁酸芳樟酯(13.00%)等,检测出的成分主要是醇类和烯类化合物。本研究结果为草果酱风味和营养提升工艺提供理论参考。Taking amomum tsao-ko fruit as raw material,the optimum technological conditions of Amomum tsao-ko sauce were studied by taking the amount of mushroom,ham,frying temperature and frying time as influencing factors.On the basis of single factor experiment,the box benhnken central combination method was used to carry out the experimental design of three factors and three levels.Taking the sensory score of Amomum tsao-ko sauce as response value,the formulation conditions of sauce were optimized by response surface methodology(RSM).GC-MS was used to detect and analyze the components of the Amomum tsao-ko sauce.The results showed that when the amount of Amomum tsao-ko was 20%and soyben oil was 30%,the best technological conditions for the formula of the Amomum tsao-ko sauce were as follows:30%mushroom,100℃frying temperature and 3 min frying time.The average sensory score of the Amomum tsao-ko sauce was 89.58,which was verified by three parallel experiments,and the results were not different from the theoretical value.The were 55 chemical components detected and analyzed by GC-MS,including alcohols(15 species),aldehydes(6 species),olefins(22 species),esters(6 species)and others(6 species).The main compounds with high relative contents were 1,8-eucalyptus oleanol(29.86%),terpenol(3.72%),α-Terpineol(7.22%),furfural(3.72%),β-Pinene(6.23%),caryophyllene(5.89%),linalyl butyrate(13.00%),the detected components were mainly alcohols and alkenes,which could provide theoretical reference for Amomum tsao-ko sauce flavor and nutrition improvement process.
分 类 号:S567.239[农业科学—中草药栽培]
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