基于新食品原料的火锅香辣调味蘸料工艺研究  

Research on Process of Hot Pot Spicy Sauce Based on New Food Raw Materials

作　　者：杨柳 陈宇飞 刘长姣 张卓 YANG Liu;CHEN Yu-fei;LIU Chang-jiao;ZHANG Zhuo(School of Grain Science and Technology,Jilin Business and Technology College,Changchun 130507,China;Office of Academic Research,Jilin Business and Technology College,Changchun 130507,China)

机构地区：[1]吉林工商学院粮食学院,长春130507 [2]吉林工商学院科研处,长春130507

出　　处：《中国调味品》2022年第11期109-114,共6页China Condiment

基　　金：吉林省科技发展计划项目(20200708053YY)。

摘　　要：研究火锅香辣调味蘸料配方工艺;以感官评分为指标,选择香辛料、水飞蓟籽油、酵母抽提物、二氢槲皮素4个因素,进行单因素试验及响应面优化试验。通过氧化稳定性检测、防腐效果试验、抑菌试验确定二氢槲皮素的添加量;得出火锅香辣调味蘸料的最佳配方:香辛料添加量1.7%、水飞蓟籽油添加量47%、酵母抽提物添加量10%、二氢槲皮素添加量18 mg/kg,此条件下感官评分为93.08分。同时可看出,水飞蓟籽油具有抗氧化活性,二氢槲皮素具有抗氧化、防腐和抑菌特性,为新食品原料水飞蓟籽油和二氢槲皮素的应用提供了参考。The formula technology of hot pot spicy sauce is studied, with the sensory score as the index, and single factor test and response surface optimization test are carried out by selecting spices, Silybum marianum seed oil, yeast extract and dihydroquercetin as the four factors. The addition amount of dihydroquercetin is determined through oxidation stability test, antiseptic effect test and antibacterial test. The optimum formula of hot pot spicy sauce is obtained as follows: the addition amount of spices is 1.7%, the addition amount of Silybum marianum seed oil is 47%, the addition amount of yeast extract is 10%, the addition amount of dihydroquercetin is 18 mg/kg. Under these conditions, the sensory score is 93.08 points. Silybum marianum seed oil has antioxidant activity and dihydroquercetin has antioxidant, antiseptic and antibacterial properties. The research has provided references for the application of new food raw materials such as Silybum marianum seed oil and dihydroquercetin.

关 键 词：香辛料 水飞蓟籽油 酵母抽提物 二氢槲皮素 氧化稳定性 

分 类 号：TS264.9[轻工技术与工程—发酵工程]