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作 者:刘婧玮 纪昌联 罗兴 饶睿捷 宋杰 何丹 LIU Jingwei;JI Changlian;LUO Xing;RAO Ruijie;SONG Jie;HE Dan(Sichuan Light Industry Research and Design Institute Co.,Ltd.,Chengdu 610036,China;Chengdu Yale Fresh Biotechnology Co.,Ltd.,Chengdu 610400,China)
机构地区:[1]四川省轻工业研究设计院有限公司,成都610036 [2]成都雅乐鲜生物科技有限公司,成都610400
出 处:《食品与发酵科技》2024年第1期82-87,112,共7页Food and Fermentation Science & Technology
基 金:成都市科技项目(2022-YF05-00890-SN)。
摘 要:本研究以美味牛肝菌为原料,通过添加牛肝菌酶解液、菜籽油等开发一款低盐高呈味牛肝菌复合调味料。通过单因素试验和正交试验,并结合模糊数学法,以综合感官评分为指标,确定了牛肝菌复合调味料中牛肝菌酶解液、炒制牛肝菌和菜籽油的最佳添加量,即牛肝菌酶解液添加量为8%,炒制牛肝菌添加量为30%,菜籽油添加量为50%,其他辅料占12%。在最优条件下,牛肝菌复合调味料的综合感官评分为(84.44±0.25)分。挥发性风味成分检测结果表明,利用GC-MS共检测出风味物质68种,其中醛类20种,醇类10种,醚类2种,酯类6种,酸类5种,酮类7种,烯烃类4种,酚类4种,烷烃类4种,其他6种;理化分析结果表明,牛肝菌复合调味料的氯化物(以NaCl计)含量为3.30 g/100 g。本研究结果为低盐复合调味料提供了新的思路。In this study,a low-salt and high-flavor Boletus edulis composite seasoning was developed by adding Boletus edulis enzymatic solution,canola oil and other auxiliary materials with Boletus edulis as raw materials.The optimal additions of Boletus edulis enzymatic solution,fried Boletus edulis and canola oil in the Boletus edulis composite seasoning were determined by one-way and orthogonal tests and combined with the fuzzy mathematical method using the comprehensive sensory score as an indicator,i.e.,8%of Boletus edulis enzymatic solution,30%of fried Boletus edulis,50%of canola oil,and 12%of other excipients.Under the optimal conditions,the overall sensory score of the Boletus edulis composite seasoning was(84.44±0.25).The results of volatile flavor components showed that a total of 68 flavor substances were detected using GC-MS,including 20 aldehydes,10 alcohols,2 ethers,6 esters,5 acids,7 ketones,4 olefins,4 phenols,4 alkanes,and 6 others;the results of the physicochemical analyses showed that the chloride(NaCl)content of the Boletus edulis composite seasoning was 3.30 g/100 g.The results of this study provide a new idea for low-salt composite seasoning.
关 键 词:酶解 模糊数学法 牛肝菌复合调味料 感官评分 风味 品质
分 类 号:TS264.24[轻工技术与工程—发酵工程]
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