苦藠木姜子对发酵辣椒酱风味品质的影响  

Effects of Allium macrostemon and Litsea pungens on Flavor and Quality of Fermented Chili Sauce

作　　者：李婧[1] 任会 肖龙泉[1] 杨珺杰 朱文优 王新惠[1] LI Jing;REN Hui;XIAO Long-quan;YANG Jun-jie;ZHU Wen-you;WANG Xin-hui(College of Food and Biological Engineering,Chengdu University,Chengdu 610106,China;Key Laboratory of Solid-state Fermentation Resource Utilization in Sichuan Province,Yibin 644000,China)

机构地区：[1]成都大学食品与生物工程学院,成都610106 [2]固态发酵资源利用四川省重点实验室,四川宜宾644000

出　　处：《中国调味品》2024年第2期36-41,共6页China Condiment

基　　金：固态发酵资源利用四川省重点实验室开放基金项目资助(2016GTJ001);川菜发展研究中心项目(CC21Z18);烹饪科学四川省高等学校重点实验室资助项目(PRKX2020Z18)。

摘　　要：以二荆条辣椒、大蒜、食盐为主要原料制作的传统辣椒酱存在品种单一、无特征风味等问题,限制了其推广与应用。为赋予辣椒酱独特的风味,在传统辣椒酱制作过程中创新性地加入了苦藠和木姜子。通过对比实验,借助理化测试、感官评价以及GC-MS技术,探究了苦藠和木姜子在发酵过程中对辣椒酱总酸含量、pH值、挥发性成分等的影响。Traditional chilli sauce mainly made from Erjingtiao chili,garlic and salt has problems such as single variety and no characteristic flavor,which limits its promotion and application.In order to give chili sauce unique flavor,Allium macrostemon and Litsea pungens are innovatively added into the traditional chili sauce during production process.Through contrast experiment,the effects of Allium macrostemon and Litsea pungens on the total acid content,pH value and volatile components of chili sauce during fermentation are studied by physical and chemical tests,sensory evaluation and GC-MS technology.

关 键 词：辣椒酱 苦藠 木姜子 风味品质 

分 类 号：TS264.24[轻工技术与工程—发酵工程]