螺蛳调味料的新产品开发及其质量控制  

The New Product Development and Quality Control for Snail Flavor

作　　者：罗岸峰 黎海彬 刘勃 潘宁 张昆明[3] 宋贤良[4] LUO Anfeng;LI Haibin;LIU Bo;PAN Ning;ZHANG Kunming;SONG Xianliang(Guangxi Hugui Food Group Co.,Ltd.,Liuzhou 545000;Guangdong Yahe Biotechnology Co.,Ltd.,Qingyuan 530000;Guangxi University of Science and Technology Guangxi,Liuzhou 545000;South China Agricultural University,Guangzhou 510642)

机构地区：[1]广西沪桂食品集团有限公司,柳州545000 [2]广东雅和生物科技有限公司,清远530000 [3]广西科技大学,柳州545000 [4]华南农业大学,广州510642

出　　处：《食品工业》2023年第6期17-21,共5页The Food Industry

基　　金：广西重点研发计划:螺蛳粉生产技术创新及产业化示范的研究(桂科AB22035061);2023年柳州螺蛳粉产业高质量发展科技计划专项《柳州螺蛳粉风味调控关键技术及其产业化应用研究》。

摘　　要：根据制备的螺蛳蛋白酶解液的美拉德反应产物,基于天然、营养、安全的理念,开发出特色风味螺蛳调味基料产品;通过正交试验优化,获得最佳的生产工艺条件,其主要辅料成分分别是增稠剂0.15%、增鲜剂0.22%、食用盐8.0%、甜味剂4.0%,感官评分是8.81分;研究巴氏灭菌与高温灭菌两种杀菌方法对产品品质的影响,结果显示对于制备特色风味螺蛳调味基料,巴氏灭菌可作为产品灭菌的主要方法之一。According to the Maillard reaction product of snail protease solution prepared,the product of snail seasoning was researched and developed based on the concept of natural,nutrition and safety;In the research and development of snail fiavoring products,the best production process conditions were obtained through orthogonal test optimization.The main auxiliary ingredients were 0.15% thickening agent,0.22% fresh increasing agent,8.0% edible salt and 4.0% sweetener,and the sensory evaluation value was 8.81 points.Studying the effects of pasteurization and high temperature sterilization methods on product quality,the results showed that pasteurization could be used as one of the main methods of product sterilization for preparing the seasoning base of spiral snails.

关 键 词：调味基料 巴氏灭菌 高温灭菌 

分 类 号：TS264[轻工技术与工程—发酵工程]