宜宾燃面预制调味料配方优化及挥发性风味成分分析  

Optimization of prepared seasoning formula for Yibin ranmian and analysis of volatile flavor compounds

作　　者：刘琨毅[1,2] 王琪[1,2] 韩利艳 黄燕兰 郭云霞[1,2] 彭春芳 李秀萍 王卫[4] LIU Kunyi;WANG Qi;HAN Liyan;HUANG Yanlan;GUO Yunxia;PENG Chunfang;LI Xiuping;WANG Wei(College of Wuliangye Technology and Food Engineering,Yibin Vocational and Technical College,Yibin,Sichuan 644003,China;College of Yibin Ranmian,Yibin Vocational and Technical College,Yibin,Sichuan 644003,China;College of Tea Science,Yunnan Agricultural University,Kunming,Yunnan 650201,China;Sichuan Key Laboratory of Meat Processing,Chengdu University,Chengdu,Sichuan 610106,China)

机构地区：[1]宜宾职业技术学院五粮液技术与食品工程学院,四川宜宾644003 [2]宜宾职业技术学院宜宾燃面学院,四川宜宾644003 [3]云南农业大学茶学院,云南昆明650201 [4]成都大学肉类加工四川省重点实验室,四川成都610106

出　　处：《美食研究》2023年第1期60-65,共6页Journal of Researches on Dietetic Science and Culture

基　　金：四川省重点实验室开放基金项目(2019GTJ012),四川省重点实验室开放基金项目(21-R-07);宜宾职业技术学院科技创新团队项目(ybzy21cxtd-03)。

摘　　要：为优化宜宾燃面预制调味料的配方,在传统小吃宜宾燃面制作工艺的基础上,利用模糊数学感官评价优化宜宾燃面预制调味料配方,并采用电子鼻分析宜宾燃面预制调味料配方优化前后挥发性风味成分的变化。结果表明:采用宜宾燃面的制作工艺,按质量分数将肉末(37.8%)、碎米芽菜(21.9%)、花生碎(20.0%)、芝麻(8.0%)、葱花(2.3%)和胡萝卜丁(10.0%)作为预制调味料,宜宾燃面的感官评分最高(93.48分)。宜宾燃面预制调味料配方经过优化后,电子鼻传感器W1C(芳香化合物)响应值显著升高(P<0.05),W5S(氮氧化合物)响应值显著降低(P<0.05)。试验结果可为宜宾燃面预制产品的标准化生产提供一定的参数借鉴。Based on the production process of traditional snack Yibin ranmian,the prepared seasoning formula was optimized by using fuzzy mathematics sensory evaluation,and the changes of volatile flavor compounds before and after the optimization were analyzed using electronic nose.The results showed that Yibin ranmian with the highest sensory score(93.48)could be obtained by using 37.8%of minced meat,21.9%of broken rice sprout,20.0%of peanut,8.0%of sesame,2.3%of chopped green onion and 10.0%of diced carrot.The electronic nose response value of W1C(aromatic compounds)increased and W5S(nitrogen oxides)decreased significantly with the optimized prepared seasoning formula.

关 键 词：宜宾燃面 预制调味料 混料设计 模糊数学 电子鼻 

分 类 号：TS972.112[轻工技术与工程]