反复煮制对卤水全料包制备卤汤风味物质的影响及其补味研究  

Study on Effect of Repeated Cooking on Flavor Substances in Halogen Soup Prepared with Whole Material Package of Brine and Flavor Supplement

作　　者：王鸿 张彦 李至力 揭刚 徐申启 韩丽华 刘政芳 WANG Hong;ZHANG Yan;LI Zhi-li;JIE Gang;XU Shen-qi;HAN Li-hua;LIU Zheng-fang(Hubei Provincial Key Laboratory of Yeast Function,Yichang 443003,China)

机构地区：[1]酵母功能湖北省重点实验室,湖北宜昌443003

出　　处：《中国调味品》2023年第9期104-110,130,共8页China Condiment

基　　金：2020年中央引导地方科技发展专项(2020ZYYD028)。

摘　　要：卤水全料包制作的卤汤反复煮制食材后会因风味损失而导致卤制成品的感官品质下降,文章以卤水全料包制备的卤汤为研究对象,模拟使用其卤制鸡爪的制作工艺,考察卤制次数对卤汤及卤鸡爪风味物质、感官指标等的影响,研究经济、便捷的稳定卤制品品质的卤汤补味方法。结果表明,卤汤在反复卤制过程中氯化钠含量、谷氨酸含量、挥发性风味物质总量及种类、颜色均变弱或呈下降趋势,其中,卤汤中的氯化钠含量变化是卤汤风味损失的关键,导致循环卤制后的鸡爪氯化钠含量及香气、滋味、颜色等感官评分等也不断降低,卤汤反复卤制第4次时的卤鸡爪感官品质出现显著下降。根据多次卤制后卤汤中NaCl减少量,反推卤料包质量来对多次反复卤制后的卤汤进行补味,可以较好地保证卤制品的品质。经验证,此补味方法亦适用于不同风味的卤水全料包,且不受食材的影响,操作便捷,可稳定卤制品的品质,提升卤水全料包使用的经济效益。The halogen soup prepared with whole material package of brine will lose flavor after repeatedly cooking food ingredients,leading to a decrease in the sensory quality of marinated product.In this paper,with the halogen soup prepared with whole material package of brine as the research object,the production process of marinated chicken feet is simulated.The effect of marinating times on the flavor substances and sensory indexes of halogen soup and marinated chicken feet is investigated,and an economical and convenient method for supplementing the flavor of halogen soup that can stabilize the quality of marinated products is studied.The results show that during the repeated marinating,sodium chloride content,glutamic acid sontent,the total amount and types of volatile substances and the color of halogen soup all show a weakening or decreasing trend,among which,the change of sodium chloride content in halogen soup is the key to the flavor loss of brine,resulting in a continuous decrease in sodium chloride content and sensory scores of aroma,taste and color of chicken feet after cyclic marinating,and the sensory quality of marinatied chicken feet after repeated marinating for the fourth time significantly decreases.According to the reduction amount of NaCl in the halogen soup after multiple marinating,the weight of brine material package can be inversely calculated to supplement the flavor of halogen soup after multiple cyclic marinating,which can better ensure the quality of marinated products.After verification,this flavor supplement method is also suitable for various flavors of brine whole material package,and is not influenced by food ingredients.It is easy to operate,can stabilize the quality of marinated products,and improve the economic benefits of the use of brine whole material package.

关 键 词：卤水全料包 卤汤 氯化钠 反复煮制 补味 

分 类 号：TS392[轻工技术与工程]