不同熟化方式对藜麦酱品质的影响  

Effects of Different Cooking Methods on the Quality of Quinoa Sauce

作　　者：董平 许程剑 王晓庭 袁菲蔓 吴华昌 邓静[2] DONG Ping;XU Chengjian;WANG Xiaoting;YUAN Feiman;WU Huachang;DENG Jing(College of Food Science and Technology,Sichuan Tourism University,Chengdu 610100,China;Culinary Science Key Laboratory of Sichuan Province,Chengdu 610100,China)

机构地区：[1]四川旅游学院食品学院,四川成都610100 [2]烹饪科学四川省高等学校重点实验室,四川成都610100

出　　处：《食品工业科技》2022年第21期60-68,共9页Science and Technology of Food Industry

基　　金：四川省高校科研创新团队建设计划(18TD0043);四川旅游学院大学生科研项目(2021XKZ23)。

摘　　要：分别采用常压蒸煮、高压蒸煮、挤压膨化三种熟化方式对藜麦粉熟化后制曲并发酵成藜麦酱,研究不同熟化方式对藜麦酱的常规理化指标、挥发性风味物质以及感官品质的影响。结果表明,在相同的发酵时间点挤压膨化组水分、总酸、氨基酸态氮以及还原糖含量高于常压和高压蒸煮组,而pH与盐分较另外两组低。三种藜麦酱中共检测到84种挥发性风味物质,酯类、醛类和酸类是藜麦酱的主要风味物质。其中,常压蒸煮组中检测到73种挥发性物质,相对含量较高的有糠醛、醋酸、苯乙醛、亚油酸乙酯;高压蒸煮组中检测到60种挥发性风味物质,相对含量较高的有糠醛、醋酸、亚油酸乙酯;挤压膨化组中检测到39种挥发性风味物质,主要包括糠醛、醋酸、正十六酸、亚油酸乙酯、棕榈酸乙酯、2-甲氧基-4-乙烯基苯酚。对三种藜麦酱进行感官评价,挤压膨化组藜麦酱口感咸甜适中,鲜味十足,风味独特,大众的喜好度更高,因此挤压膨化是更适合制作藜麦酱的熟化方式。本研究为藜麦酱的加工提供一定的参考。Three cooking methods of atmospheric steaming, high-pressure steaming and extrusion were used to make koji and fermented into quinoa sauce. The conventional physical and chemical indexes, volatile flavor substances and sensory quality of quinoa paste with different cooking methods were explored. Results showed that the extrusion group had the highest moisture content, total acid, amino acid nitrogen and reducing sugar, while the lowest pH and NaCl content in three groups. A total of 84 volatile substances were identified in quinoa sauce with three different cooking methods and the esters, aldehydes and acids were the main components of quinoa sauce. There were 73 volatile substances were detected in atmospheric steaming group and the furfural, acetic acid, phenylacetaldehyde and 9,12-octadecadienoic acid ethyl ester had higher relative content. In high-pressure steaming group, 60 volatile substances were detected and the relatively higher content of substances were furfural, acetic acid and 9,12-octadecadienoic acid ethyl ester. 39 Volatile substances were detected in extrusion group and the higher relative content components including furfural, acetic acid, 9,12-octadecadienoic acid ethyl ester, palmitic acid, ethyl palmitate and 2-methoxy-4-vinylphenol. Sensory evaluation of quinoa sauce with different cooking methods were carried out and the extrusion group had a moderate salty and sweet taste, full umami,unique flavor and higher popularity among the public. Therefore, extrusion was the optimum technique for making quinoa sauce among the three cooking methods. This study provides a theoretical basis for the processing of quinoa sauce.

关 键 词：藜麦酱 熟化方式 理化指标 挥发性风味成分 感官品质 

分 类 号：TS264.24[轻工技术与工程—发酵工程]