鸭汤调味粉制备工艺优化及其挥发性风味物质分析  

Optimization of Preparation Technology of Duck Soup Flavoring Powder and Analysis of Volatile Flavor Compounds

作　　者：刘志聪 王辉[1] 李军 郭德斌 李继芳 LIU Zhicong;WANG Hui;LI Jun;GUO Debin;LI Jifang(State Key Laboratory of Food Science and Technology,Nanchang University,Nanchang 330047,China;Jiangxi Huangshanghuang Group Food Co.,Ltd.,Nanchang 330052,China;Huangshanghuang Sauce and Marinade Culture in Nanchang City,Nanchang 330052,China)

机构地区：[1]南昌大学食品科学与技术国家重点实验室,江西南昌330047 [2]江西煌上煌集团食品股份有限公司,江西南昌330052 [3]南昌市煌上煌酱卤博物馆,江西南昌330052

出　　处：《食品工业科技》2023年第19期336-346,共11页Science and Technology of Food Industry

基　　金：2021年南昌市“双百计划”项目(洪科字【2021】156号);2021年南昌市一般科技计划项目(洪科字【2021】232号);2021年江西省重大科技研发专项“揭榜挂帅”项目(20213AAF02024);2021年江西省重点研发计划(20212BBF61007);2021年江西省主要学科学术和技术带头人培养计划项目(20213BCJ22025)。

摘　　要：为拓宽鸭油在食品中的应用范围,以辛烯基琥珀酸淀粉钠和麦芽糊精为壁材,鸭油为芯材进行微胶囊化,经喷雾干燥获得鸭油微胶囊粉末,辅以食用盐、白砂糖、酵母抽提物、呈味核苷酸二钠制备鸭汤调味粉。以感官评分为响应值,采用单因素、响应面优化试验确定鸭汤调味粉产品的最佳配方。结果表明,205 g/L鸭油微囊粉、155 g/L食用盐、87.5 g/L白砂糖、7.8 g/L酵母抽提物,7.5 g/L呈味核苷酸二钠,制备的鸭汤调味粉获得了84.9的感官评分,口感最佳。此外,通过顶空固相微萃取结合气质联用技术对鸭汤调味粉挥发性风味物质进行测定,共鉴定出49种挥发性风味物质,其中醛类和醇类化合物种类最为丰富。通过计算气味活度值确定鸭汤调味粉的特征挥发性风味物质为壬醛、辛醛、1-辛烯-3-醇,它们共同赋予鸭汤调味粉特有的新鲜香气。该研究结果提高了鸭油在油脂体系中的利用度,为微囊粉应用提供一定的理论指导和借鉴意义。The duck oil microcapsule powder was prepared by spray drying with sodium starch octenyl succinate(wall materials),maltodextrin(wall materials)and duck oil(core materials)to broaden the application of duck oil in food industry.Then,the flavoring powder of duck soup was prepared with edible salt,granulated sugar,yeast extract and disodium flavored nucleotides.The optimum formula of the flavoring powder of duck soup was determined using single factor and response surface optimization test by taking the sensory score as the response value.The results showed that 205 g/L of duck oil microcapsule powder,155 g/L of edible salt,87.5 g/L of granulated sugar,7.8 g/L of yeast extract and 7.5 g/L of disodium flavored nucleotides were the best in the sensory score of 84.9 and taste of the flavoring powder of duck soup.In addition,the volatile flavor compounds of the flavoring powder of duck soup were determined by headspace solid phase microextraction combined with GC-MS.A total of 49 kinds of volatile flavor compounds were identified,among which aldehydes and alcohols were the most abundant.The characteristic volatile flavor compounds of the flavoring powder of duck soup were determined as nonanal,octanal and 3-octenol,by calculating the odor activity value,and all of these compounds gave the flavoring powder of duck soup unique fresh aroma together.The study improved the utilization of duck oil in the oil system,and will provide some theoretical guidance and reference for the application of microcapsule powder.

关 键 词：鸭油微囊粉 鸭汤调味粉 响应面试验 感官评价 风味物质 

分 类 号：TS251.9[轻工技术与工程—农产品加工及贮藏工程]