香糟卤微胶囊产品在储藏及烹饪过程中的气味释放特性研究  

Study on Odor Release Characteristics of Microcapsule Products of Xiangzaolu During Storage and Cooking

作　　者：甄少波[1] 杨帆[2] 刘奕忍 刘野[2] ZHEN Shao-bo;YANG Fan;LIU Yi-ren;LIU Ye(China University of Labor Relations,Beijing 100048,China;School of Food and Health,Beijing Technology and Business University,Beijing 100048,China;Institute of Analysis and Testing,Beijing Academy of Science and Technology(Beijing Center for Physical and Chemical Analysis),Beijing 100094,China)

机构地区：[1]中国劳动关系学院,北京100048 [2]北京工商大学食品与健康学院,北京100048 [3]北京市科学技术研究院分析测试研究所(北京市理化分析测试中心),北京100094

出　　处：《中国调味品》2023年第5期75-79,86,共6页China Condiment

基　　金：国家重点研发计划资助(2018YFD0400502);中国劳动关系学院教改项目(JG22072);教育部教育教学改革专项(JYJG202002)。

摘　　要：香糟卤是在我国南方地区广泛应用的一种调味卤汁,由于酒精浓度较高,其风味物质会随着酒精一同挥发,导致香糟卤味道变淡,严重影响消费者的感官享受。香糟卤微胶囊化技术能有效延缓其风味释放,为了研究微胶囊后香糟卤在储藏及烹饪过程中的气味释放变化及稳定性,文章通过储藏实验及加速实验,利用鸡蛋模拟不同烹饪条件,分析关键气味的变化情况及稳定性。结果发现,香糟卤微胶囊更适合在室温下储藏,且随着储藏时间的延长,释放速率逐渐下降;温度越高越有利于关键风味物质的释放,85℃条件下微胶囊产品中8种风味物质的释放率在75%以上;除乙醇和乳酸乙酯外,微胶囊产品中其他风味化合物浓度均显著高于香糟卤,香糟卤微胶囊产品在烹饪中有利于食材对其气味化合物的吸收。该结果为香糟卤微胶囊产品在食品烹饪过程中增进风味的应用提供了理论参考。Xiangzaolu is a kind of seasoning marinade widely used in southern China.Due to the high alcohol concentration,the flavor substances will evaporate with the alcohol,leading to weak taste of Xiangzaolu,which seriously affects the sensory enjoyment of consumers.The microencapsulation technology of Xiangzaolu can effectively delay its flavor release.In order to study the odor release changes and stability of Xiangzaolu during storage and cooking after microencapsulation,in this paper,the changes and stability of key odors are analyzed by using eggs to simulate different cooking conditions through storage experiments and accelerated experiments.The results show that Xiangzaolu microcapsules are more suitable for storage at room temperature,and the release rate gradually decreases with the prolongation of storage time.As the heating temperature increases,the release rate of key flavor substances increases.The release rate of eight kinds of flavor substances in microcapsule products is above 75%at 85℃.Except for ethanol and ethyl lactate,the concentration of other flavor compounds in microcapsule products is significantly higher than that of Xiangzaolu,which means that microcapsule products are conducive to the absorption of odor compounds by food materials in cooking.The results have provided theoretical references for the application of Xiangzaolu microcapsules in the process of food cooking.

关 键 词：香糟卤 微胶囊 包埋率 风味化合物 烹饪 

分 类 号：TS201.1[轻工技术与工程—食品科学]