猴头菇冬菜香辣酱配方优化及挥发性风味物质分析  

Optimization of Spicy Sauce Fomula of Hericium erinaceus and Dongcai and Analysis of Its Volatile Flavor Substances

作　　者：粟立丹 唐丹 熊得全 熊双丽 丁捷 吴华昌 SU Li-dan;TANG Dan;XIONG De-quan;XIONG Shuang-li;DING Jie;WU Hua-chang(College of Food Science and Technology,Sichuan Tourism University,Chengdu 610100,China;Office of Academic Affairs,Sichuan Tourism University,Chengdu 610100,China;Chengdu Wuhou Experimental Middle School,Chengdu 610100,China)

机构地区：[1]四川旅游学院食品学院,成都610100 [2]四川旅游学院教务处,成都610100 [3]成都武侯实验中学,成都610100

出　　处：《中国调味品》2023年第4期176-182,共7页China Condiment

基　　金：四川旅游学院校级资助项目(2020SCTU76);四川旅游学院校级科研团队建设资助项目(21SCTUTY03);四川省科技厅资助项目(2019YJ0343)。

摘　　要：为开发冬菜精深加工产品,提高其附加值,该研究以特色四川冬菜和猴头菇为原料,开发一种即食猴头菇冬菜香辣酱。通过单因素试验和正交试验,结合感官评分确定其最佳工艺配方,采用气质联用技术(GC-MS)分析鉴定其挥发性风味物质。结果表明,基础配方不变,以冬菜质量100 g为基准,猴头菇添加量25%、菜籽油添加量210%、辣椒粉添加量20%、白砂糖添加量6%,产品的感官评分最高。GC-MS共检测出挥发性物质78种,其中猴头菇冬菜香辣酱77种,占总挥发性物质的94.25%;冬菜香辣酱55种,占总挥发性物质的91.71%。猴头菇冬菜香辣酱的主要挥发性物质为醇类、醛类、醚类和萜烯类,其中芳樟醇、1-辛烯-3-醇、(E)-2-庚烯醛、壬醛、(E)-2-癸烯醛、金合欢烯、红没药烯、D-柠檬烯、茴香脑、2-戊基呋喃、2,5-二甲基吡嗪可能是样品的主要特征风味物质。该试验为猴头菇冬菜香辣酱的工业化生产及风味物质的深入研究提供了数据参考。In order to develop the deep-processed products of Dongcai and increase its added value,in this study,a kind of instant spicy sauce of Hericium erinaceus and Dongcai is developed with special Sichuan Dongcai and Hericium erinaceus as the raw materials.Through single factor test and orthogonal test,combined with sensory score,the optimum process formula is determined,and its volatile flavor substances are analyzed and identified by GC-MS.The results show that the basic formula remains unchanged,and the sensory score of the product is the highest with the addition amount of Hericium erinaceus,rapeseed oil,chili powder and white granulated sugar is 25%,210%,20%,6% respectively with 100 g Dongcai as the basis.A total of 78 kinds of volatile substances are detected by GC-MS,including 77 kinds in Hericium erinaceus and Dongcai spicy sauce,accounting for 94.25% of the total volatile substances,and 55 kinds in Dongcai spicy sauce,accounting for 91.71% of the total volatile substances.The main volatile substances of Hericium erinaceus and Dongcai spicy sauce are alcohols,aldehydes,ethers and terpenes,among which,linalool,1-octen-3-ol,(E)-2-heptenal,nonanal,(E)-2-decenal,farnesene,bisabolene,D-limonene,anethole,2-pentylfuran and 2,5-dimethylpyrazine may be the main characteristic flavor substances of the sample.This test has provided data references for the industrial production of Hericium erinaceus and Dongcai spicy sauce and the in-depth study of flavor substances.

关 键 词：猴头菇 冬菜 香辣酱 配方优化 挥发性风味物质 

分 类 号：TS264.24[轻工技术与工程—发酵工程]