市售火锅牛油的品质分析  

Quality analysis of commercially available hot pot tallow

作　　者：马国丽 王俏君 王冲 吴港城[2] 金俊[2] 张逸仙 MA Guo-li;WANG Qiao-jun;WANG Chong;WU Gang-cheng;JIN Jun;ZHANG Yi-xian(Guanghan Maidele Food Co.,Ltd.,Deyang 618300,Sichuan,China;School of Food Science and Technology,Jiangnan University,Wuxi 214000,Jiangsu,China)

机构地区：[1]广汉市迈德乐食品有限公司,四川德阳618300 [2]江南大学食品学院,江苏无锡214000

出　　处：《粮食与油脂》2023年第3期56-60,共5页Cereals & Oils

基　　金：德阳市科技计划项目(重点研发)(2022GZ013)。

摘　　要：对四川、重庆、内蒙古、吉林、山东、河北共计52个市售牛油样品进行品质分析。结果表明:牛油颜色深浅顺序为山东>内蒙古>重庆>吉林>河北>四川;52个牛油样品熔点42~46℃,无显著差异;水分及挥发物含量均<0.1%;酸价均符合国标规范限值,大小顺序为吉林>内蒙>重庆>山东>河北>四川;过氧化值符合国标规范限值,无显著差异;吉林和山东样品塑化剂平均含量超标;脂肪酸无显著差异,饱和脂肪酸含量均>50%,不饱和脂肪酸含量36%~42%。四川、重庆样品共有的关键性风味物质8种;2个牛油样品膻香味无差异;重庆样品的脂香味、烤香味、清新味浓于四川。The quality of 52 tallow samples from Sichuan, Chongqing, Inner Mongolia, Jilin, Shandong and Hebei were analyzed. The result showed that the color order of tallow was Shandong > Inner Mongolia > Chongqing > Jilin > Hebei > Sichuan. The melting point of all tallow samples was between 42-46 ℃, and there was no significant difference. The moisture and volatiles content was less than 0.1 %. The acid value of tallow complied with the national standard specification limit, and the acid value order of tallow was Jilin>Inner Mongolia> Chongqing> Shandong>Hebei>Sichuan. The Peroxide value of tallow were in line with the national standard specification limit without significant difference. The average content of plasticizer in Jilin and Shandong samples exceeded the standard. There was no significant difference in fatty acids, the content of saturated fatty acids was more than 50 %, and the content of unsaturated fatty acids was 36 %-42 %. There were 8 key flavor substances in Sichuan and Chongqing samples, and there was no difference in the smell of mutton between the two samples. The fat flavor, roast flavor and fresh taste of Chongqing samples were stronger than those of Sichuan.

关 键 词：牛油 火锅 品质 

分 类 号：TS225.2[轻工技术与工程—粮食、油脂及植物蛋白工程]